There’s something truly special about Boston Cream Pie. The combination of soft, fluffy cake, rich vanilla pastry cream, and glossy chocolate glaze is pure dessert perfection. But what if you could enjoy all those delicious flavors in a single, handheld cookie? Enter Boston Cream Pie Cookies—a delightful twist on the classic that transforms this beloved dessert into an easy-to-eat treat.
These cookies are everything you love about Boston Cream Pie but in a more convenient form. Each bite is packed with a buttery, cake-like cookie base, a luscious vanilla filling, and a silky chocolate topping. Whether you’re making them for a party, a bake sale, or just to satisfy your sweet tooth, they’re guaranteed to be a hit.
Let’s dive into this irresistible recipe and learn how to make these little bites of heaven!
Why You’ll Love This Recipe
- All the flavors of Boston Cream Pie in a cookie – If you love the classic cake, these cookies are a fun and portable way to enjoy it.
- Perfect for any occasion – Whether it’s a holiday, birthday, or casual get-together, these cookies will impress everyone.
- Make-ahead friendly – You can prepare the components in advance and assemble them when you’re ready.
- Fun to make – From baking the cookies to piping the cream filling, these are a joy to create.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
How to Make Boston Cream Pie Cookies
Step 1: Make the Cookie Base
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is crucial—it helps create a soft, cake-like texture in your cookies. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. This helps keep the dough smooth and prevents overmixing, which could make the cookies tough.
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon to create a smooth surface. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Step 2: Prepare the Pastry Cream Filling
While the cookies cool, make the pastry cream. In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling the eggs. Once combined, pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until it thickens into a pudding-like consistency.
Remove from heat, stir in the vanilla extract and butter, and let it cool completely. To prevent a skin from forming, place plastic wrap directly on the surface of the cream as it cools.
Step 3: Make the Chocolate Glaze
In a small saucepan, heat the heavy cream until it starts to steam (but do not let it boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and smooth. Mix in the vanilla extract.
Step 4: Assemble the Cookies
Once everything is cooled, it’s time to assemble! Spoon or pipe a small dollop of pastry cream onto the flat side of half of the cookies. Gently top with another cookie, creating a sandwich.
Using a spoon or a piping bag, drizzle or spread the chocolate glaze over the top of each cookie sandwich. Let them sit for a few minutes until the glaze sets.
Helpful Tips
- Chill the pastry cream – If your cream is too soft, chill it for 20-30 minutes before assembling the cookies. This makes piping easier.
- Use a piping bag – For a neater look, pipe the pastry cream instead of spooning it.
- Let the glaze set – Give the chocolate a few minutes to firm up before serving, or pop the cookies in the fridge for a quicker set.
- Make ahead – You can bake the cookies a day in advance and store them in an airtight container. Assemble them the next day for best results.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including cooling and assembly)
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian’
Notes
- Make sure the cookies are completely cool before assembling. If they are still warm, the pastry cream may soften too much, and the chocolate glaze may not set properly.
- For an extra light pastry cream, fold in a bit of whipped cream. This will give the filling a more mousse-like texture.
- If the chocolate glaze is too thick, add a teaspoon of warm milk. This helps loosen it up for easier drizzling.
- Want a shortcut? Use store-bought vanilla pudding and a simple chocolate ganache for a quicker version of this recipe.
- For a fancier look, use a piping bag to swirl the pastry cream. It creates a professional finish that makes these cookies even more stunning.
- Let the chocolate set at room temperature or refrigerate for a faster set. Just keep in mind that refrigeration may make the cookies slightly firmer.
- Store in a single layer. If stacking, separate layers with parchment paper to prevent the chocolate glaze from smudging.
Storage Instructions
- Refrigerator: Store assembled cookies in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the baked cookies (without the filling and glaze) for up to 2 months. When ready to serve, thaw, then fill and glaze as directed.
Frequently Asked Questions
Can I use instant pudding instead of homemade pastry cream?
Yes! If you’re short on time, you can use vanilla pudding as a quick substitute, but homemade pastry cream gives the best flavor and texture.
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies a day ahead and store them in an airtight container. Fill and glaze them when ready to serve.
What’s the best way to store leftover pastry cream?
If you have extra pastry cream, store it in the fridge in an airtight container for up to 3 days. Use it as a topping for pancakes, waffles, or even as a dip for fruit!
Related Recipes
If you loved these Boston Cream Pie Cookies, you might also enjoy:
- Decadent Caramel Brownie Cheesecake
- Red Velvet Strawberry Cheesecake
- Cinnamon Roll Cheesecake
- Red Velvet Strawberry Cheesecake
Conclusion
Boston Cream Pie Cookies take everything you love about the iconic dessert and turn it into a fun, easy-to-eat treat. They’re rich, indulgent, and perfect for any occasion. Whether you’re making them for a gathering or just as a sweet treat for yourself, these cookies will quickly become a favorite.
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Boston Cream Pie Cookies: A Bite-Sized Twist on a Classic Dessert
Description
There’s something truly special about Boston Cream Pie. The combination of soft, fluffy cake, rich vanilla pastry cream, and glossy chocolate glaze is pure dessert perfection. But what if you could enjoy all those delicious flavors in a single, handheld cookie? Enter Boston Cream Pie Cookies—a delightful twist on the classic that transforms this beloved dessert into an easy-to-eat treat.
These cookies are everything you love about Boston Cream Pie but in a more convenient form. Each bite is packed with a buttery, cake-like cookie base, a luscious vanilla filling, and a silky chocolate topping. Whether you’re making them for a party, a bake sale, or just to satisfy your sweet tooth, they’re guaranteed to be a hit.
Let’s dive into this irresistible recipe and learn how to make these little bites of heaven!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is crucial—it helps create a soft, cake-like texture in your cookies. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. This helps keep the dough smooth and prevents overmixing, which could make the cookies tough.
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon to create a smooth surface. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
While the cookies cool, make the pastry cream. In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling the eggs. Once combined, pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until it thickens into a pudding-like consistency.
Remove from heat, stir in the vanilla extract and butter, and let it cool completely. To prevent a skin from forming, place plastic wrap directly on the surface of the cream as it cools.
In a small saucepan, heat the heavy cream until it starts to steam (but do not let it boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and smooth. Mix in the vanilla extract.
Once everything is cooled, it’s time to assemble! Spoon or pipe a small dollop of pastry cream onto the flat side of half of the cookies. Gently top with another cookie, creating a sandwich.
Using a spoon or a piping bag, drizzle or spread the chocolate glaze over the top of each cookie sandwich. Let them sit for a few minutes until the glaze sets.
Notes
- Make sure the cookies are completely cool before assembling. If they are still warm, the pastry cream may soften too much, and the chocolate glaze may not set properly.
- For an extra light pastry cream, fold in a bit of whipped cream. This will give the filling a more mousse-like texture.
- If the chocolate glaze is too thick, add a teaspoon of warm milk. This helps loosen it up for easier drizzling.
- Want a shortcut? Use store-bought vanilla pudding and a simple chocolate ganache for a quicker version of this recipe.
- For a fancier look, use a piping bag to swirl the pastry cream. It creates a professional finish that makes these cookies even more stunning.
- Let the chocolate set at room temperature or refrigerate for a faster set. Just keep in mind that refrigeration may make the cookies slightly firmer.
- Store in a single layer. If stacking, separate layers with parchment paper to prevent the chocolate glaze from smudging.