Experience the nostalgic flavor of the classic Boston Cream Pie in a delightful handheld form with these Boston Cream Pie Cookies. Each bite offers a soft, tender vanilla cookie enveloping a luscious, silky pastry cream center, finished with a glossy, rich chocolate ganache that melts in your mouth.
This indulgent treat is perfect for gatherings or as an elegant dessert to impress guests. With a balanced mix of textures and flavors, these cookies capture the essence of the beloved pie, making it convenient to enjoy anytime.
- The recipe transforms a classic dessert into a perfectly sized cookie, ideal for sharing.
- Soft vanilla cookies paired with creamy pastry filling and decadent chocolate make a memorable flavor combination.
- Includes simple steps allowing even home bakers to create an impressive gourmet treat.
Ingredients
- Unsalted Butter: One cup of softened butter adds rich, creamy texture and moisture to create soft, tender cookies.
- Granulated Sugar: Used in both cookies and pastry cream, it sweetens without overpowering the delicate flavors.
- Large Egg: Adds structure and helps bind the cookie dough for perfect consistency.
- Vanilla Extract: Enhances the cookie and cream filling with warm, fragrant notes; use high-quality for best taste.
- All-Purpose Flour: Three cups provide the foundation for the cookies, ensuring a soft yet sturdy base.
- Baking Powder: Helps cookies rise slightly, contributing to a delicate texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Egg Yolks: Two yolks form the base for the rich, custardy pastry cream filling.
- Cornstarch: Thickens the pastry cream to the perfect smooth consistency for filling.
- Whole Milk: One and a half cups warmed milk creates the silky texture in the pastry cream.
- Semi-Sweet Chocolate Chips: One cup melts into a glossy ganache topping that adds luxurious chocolate flavor.
- Heavy Cream: Half a cup heated and combined with chocolate forms the smooth, spreadable ganache.
Instructions
- Prepare the Cookie Dough
Beat softened butter and granulated sugar together until light and fluffy, which incorporates air for tender cookies. Add the egg and vanilla extract, blending thoroughly to ensure even flavor.
- Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients, combining just until the dough forms to avoid developing gluten and keeping cookies soft.
- Chill the Dough
Wrap the dough and chill for at least 30 minutes to firm up, making it easier to scoop and helping cookies hold shape while baking. Meanwhile, preheat the oven to 350°F (175°C).
- Bake the Cookies
Scoop rounded tablespoons of dough onto parchment-lined baking sheets with space between. Bake for 10-12 minutes until the edges turn a gentle golden color. Allow cookies to cool completely to prevent melting filling later.
- Make the Pastry Cream
Whisk egg yolks, sugar, and cornstarch until smooth and pale. Heat milk until it just simmers, then slowly pour it into the yolk mixture while whisking to temper the eggs and avoid curdling. Return to saucepan and cook over medium heat, stirring constantly, until thickened like pudding. Remove from heat, stir in vanilla, cover surface with plastic wrap to avoid skin formation, and chill thoroughly.
- Prepare the Chocolate Ganache
Heat heavy cream until just simmering, then pour over chocolate chips in a heatproof bowl. Let sit for 5 minutes to soften chocolate, then whisk until silky smooth. Let ganache cool slightly until it reaches a spreadable consistency for topping cookies.
- Assemble the Cookies
Once the cookies are cool and pastry cream is fully chilled, gently slice each cookie horizontally into halves. Spread a generous dollop of pastry cream on the bottom halves, then sandwich with the tops. Dip or drizzle the tops with chocolate ganache, allowing it to set before serving.
- The pastry cream is best prepared a day ahead to deepen flavors and simplify assembly.
- If the ganache firms too fast, gently warm to restore spreadable texture without overheating.
- These cookies are at their freshest and softest on the day they are made.
Storage Tips
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the pastry cream fresh. For longer storage, keep unassembled cookie halves and pastry cream separately, assembling before serving.
Serving Suggestions
Serve these Boston Cream Pie Cookies chilled or at room temperature alongside a hot cup of coffee or tea to balance the rich chocolate and creamy filling. They also make an elegant addition to dessert platters or afternoon tea.
- Use fresh vanilla extract for both dough and cream to enhance the classic flavor profile.
- Slice cookies carefully with a serrated knife for clean layers without crumbling.
- For a glossy ganache finish, add a small amount of butter while whisking the chocolate mixture.
FAQs
- Can I make the pastry cream ahead of time?
Yes, making pastry cream a day in advance improves flavor and makes assembly faster and easier.
- How do I prevent the pastry cream from curdling?
Temper the egg yolks by gradually whisking in hot milk, then stir constantly while cooking to avoid curdling.
- Can I use a different type of chocolate for ganache?
Semi-sweet chocolate works best, but bittersweet or dark chocolate can be used for a richer taste.
- Should the cookies be refrigerated after assembling?
Yes, refrigeration keeps the pastry cream fresh and ganache set but allow cookies to come to room temperature before serving.
- Can these cookies be frozen?
Unassembled dough or baked cookies can be frozen, but assembled cookies with cream filling freeze less well and may lose texture.
- What if I don’t have cornstarch for the pastry cream?
Arrowroot powder can be substituted 1:1 for cornstarch to thicken the filling.
- How do I slice the cookies evenly?
Chill the cookies completely before slicing, and use a sharp serrated knife for clean, even cuts.
Boston Cream Pie Cookies
Equipment
- 1 mixing bowl
- 1 baking sheet lined with parchment paper
- 1 saucepan
- 1 heatproof bowl
- 1 whisk
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Beat softened butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
- Bake cookies for 10 to 12 minutes until edges are lightly golden.
- Cool cookies completely on a wire rack.
- Whisk egg yolks, sugar, and cornstarch in a bowl for the pastry cream.
- Heat milk to simmering, then gradually whisk hot milk into yolk mixture.
- Return mixture to saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat, stir in vanilla, cover surface with plastic wrap, and chill thoroughly.
- Heat heavy cream until simmering; pour over chocolate chips and let sit for 5 minutes.
- Whisk chocolate and cream until smooth and let cool to spreadable consistency.
- Slice cooled cookies horizontally and spread pastry cream on bottom halves.
- Top with other cookie halves and dip or drizzle tops with chocolate ganache.
- Allow ganache to set before serving.
Notes
- Use high-quality vanilla extract for optimal flavor.
- Make pastry cream a day ahead for easier assembly.
- Warm ganache gently if it sets too quickly.
- Best enjoyed the day made for soft texture.
