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Easy Boston Cream Pie Cookies Recipe

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Soft, tender cookies filled with creamy vanilla pudding and topped with glossy chocolate ganache. A quick and easy dessert that captures the classic Boston cream pie flavor in a handheld treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • ⅓ cup (65g) granulated sugar (for pudding)
  • 2 tablespoons cornstarch (for pudding)
  • a pinch salt (for pudding)
  • 1 cup (240ml) whole milk (for pudding)
  • 2 large egg yolks (for pudding)
  • 1 tablespoon (14g) unsalted butter (for pudding)
  • 1 teaspoon vanilla extract (for pudding)
  • ½ cup (85g) semi-sweet chocolate chips
  • ¼ cup (60ml) heavy cream

Instructions

  1. Make the pudding filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, whisk milk and egg yolks until smooth. Slowly pour milk mixture into dry ingredients, whisking constantly. Cook over medium heat, whisking continuously, until thickened and bubbling (3-4 minutes). Remove from heat and stir in butter and vanilla until smooth. Pour into a bowl, cover with plastic wrap directly on surface, and refrigerate for at least 30 minutes.
  2. Make the cookie dough: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. In a large bowl, beat softened butter and sugar until light and fluffy (about 2 minutes). Add egg and vanilla, beat until combined. Gradually add dry ingredients, alternating with milk, starting and ending with flour mixture. Mix just until a soft dough forms.
  3. Shape and bake the cookies: Using a cookie scoop (1.5 tablespoon size), drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  4. Make the ganache: Place chocolate chips in a small microwave-safe bowl. Heat heavy cream in microwave for 30 seconds until steaming, then pour over chocolate. Let sit for 1 minute, then stir until smooth and glossy. If too thick, add another teaspoon of warm cream.
  5. Assemble the cookies: Once cookies are completely cool, spoon about a teaspoon of chilled pudding onto the flat side of half the cookies. Gently top with remaining cookies to make sandwiches. Spoon or drizzle ganache over tops. Let ganache set for about 10 minutes before serving.

Notes

Chill the pudding for at least 30 minutes before assembling. Don’t overfill cookies with pudding (a teaspoon is plenty). Make sure cookies are completely cool before adding ganache to prevent it from sliding off. For best results, use whole milk for the pudding and good quality chocolate chips for the ganache.

Nutrition

Keywords: Boston cream pie, cookies, vanilla pudding, chocolate ganache, easy dessert, homemade cookies

Find it online: https://bouncybowl.com/easy-boston-cream-pie-cookies-recipe/