Boston Cream Pie Cookies Recipe
These Boston Cream Pie Cookies are a delightful twist on the classic dessert, combining soft, buttery cookies with a luscious vanilla cream filling and a rich chocolate ganache topping. Perfect for dessert lovers seeking a handheld treat that captures the flavors of the iconic Boston Cream Pie in cookie form.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
Cream Filling
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 ½ cups dark chocolate chips, melted
- ¼ cup heavy cream
Optional Substitutions
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- For lactose intolerance, swap milk and cream with plant-based alternatives like almond or coconut milk.
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set this mixture aside for incorporation later.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, which usually takes about 2 to 3 minutes. This step is essential for the cookies’ tender texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well until fully combined for flavor and structure.
- Combine Dry and Wet Ingredients: Gradually fold the flour mixture into the wet ingredients, alternating with milk. Start and end with the dry ingredients, mixing gently until just combined to avoid dense cookies.
- Scoop and Flatten Dough: Use a tablespoon to portion dough onto the baking sheet, spacing each about 2 inches apart. Flatten each ball slightly with the back of a spoon to create uniform cookies.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden. Remove and cool completely on a wire rack before assembly.
- Prepare Cream Filling: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat to prevent graininess.
- Assemble Cookies: Spread or pipe a dollop of cream filling onto the bottom side of half the cooled cookies, then sandwich with the remaining cookies.
- Make Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the melted dark chocolate chips until the ganache is smooth and shiny.
- Dip and Set Cookies: Dip the tops of each cookie sandwich into the ganache, allowing excess chocolate to drip off. Place the dipped cookies on a wire rack to let the ganache set completely before serving.
Notes
- For gluten-free modifications, use a 1:1 gluten-free flour blend to maintain texture.
- Lactose-free options include substituting milk and cream with almond or coconut milk, noting a slight texture change.
- Ensure cookies are completely cooled before adding cream filling and ganache to prevent melting and sogginess.
- The cream filling should be whipped to stiff peaks but not overworked to retain smoothness.
- Use good-quality dark chocolate chips for the ganache for best flavor and consistency.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
Keywords: Boston Cream Pie Cookies, Boston Cream Pie, sandwich cookies, chocolate ganache cookies, cream-filled cookies, dessert cookies, homemade cookies
Find it online: https://nayabaker.com/boston-cream-pie-cookies-recipe/
