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Boston Cream Pie Cookies

Boston Cream Pie Cookies

Buttery shortbread cookies filled with smooth vanilla pastry cream and topped with a rich, crackly chocolate glaze for a delightful combination of creamy and crisp textures.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course cookie, Dessert
Cuisine American
Servings 12 people
Calories 300 kcal

Equipment

  • 1 large bowl
  • 1 mixing bowl for dry ingredients
  • 1 saucepan
  • 1 baking sheet
  • 1 wire rack for cooling
  • 1 whisk

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 350°F.
  • Cream together butter and 1 cup sugar until light and fluffy in a large bowl.
  • Add egg and 1 teaspoon vanilla extract, mixing until fully incorporated.
  • In a separate bowl, whisk flour, baking powder, and salt; gradually add to butter mixture until dough forms.
  • Roll dough to 1/4 inch thickness on a lightly floured surface and cut into rounds.
  • Place rounds on baking sheet and bake 8-10 minutes until edges are lightly golden. Cool completely on wire rack.
  • For the pastry cream, heat milk in a saucepan until just simmering.
  • In a bowl, whisk egg yolks, 1/4 cup sugar, and cornstarch until smooth.
  • Slowly whisk hot milk into yolk mixture, then return to pan and cook over medium heat, whisking constantly, until thickened.
  • Remove from heat and stir in 1 teaspoon vanilla extract. Cool completely.
  • For the chocolate glaze, heat heavy cream until steaming and pour over chocolate chips. Let sit one minute, then stir to smooth.
  • Assemble cookies by spreading about 1 teaspoon pastry cream on bottom of one cookie, topping with a second cookie.
  • Dip the top of each sandwich in chocolate glaze and allow glaze to set before serving.

Notes

  • Dough can be refrigerated up to 2 days before baking.
  • Ensure pastry cream is fully cooled and thick to avoid soggy cookies.
  • Use high-quality semisweet chocolate for best glaze results.
  • Store assembled cookies airtight at room temperature up to 3 days.