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Boston Cream Pie Cookies

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Soft vanilla sandwich cookies filled with creamy pastry filling and topped with a smooth chocolate glaze, inspired by the classic Boston cream pie dessert.

Ingredients

  • For the cookies:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • For the cream filling:
  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • For the chocolate topping:
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients, then stir in the milk until a soft dough forms.
  4. Scoop dough onto the prepared baking sheet and bake for 10–12 minutes, until edges are lightly golden. Cool completely.
  5. For the filling, heat milk in a saucepan until warm but not boiling.
  6. In a bowl, whisk sugar, cornstarch, and egg yolk. Slowly whisk in the warm milk, then return mixture to the saucepan.
  7. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, and cool completely.
  8. For the chocolate topping, heat heavy cream until warm and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
  9. To assemble, spoon or pipe cream onto the flat side of one cookie and top with another cookie.
  10. Spoon chocolate glaze over the top and allow it to set before serving.

Notes

  • Do not overbake cookies to keep them soft.
  • The cream filling can be made 1 day ahead and refrigerated.
  • For quicker preparation, use instant vanilla pudding as a substitute.
  • Store assembled cookies in the refrigerator for up to 3 days.
  • Allow cookies to sit at room temperature for 15–20 minutes before serving.
  • Freeze unfilled cookies for up to 2 months and assemble after thawing.

Nutrition

Find it online: https://recipesbyliza.com/boston-cream-pie-cookies/