Description
Creamy, dreamy Boston cream pie cookies blend classic dessert flavors into irresistible bite-sized treats. Smooth vanilla custard and rich chocolate glaze create a perfect balance of sweetness that delights your taste buds with each delectable morsel.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
Cookie Dry Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar, packed
Liquid and Flavor Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling:
- 1 cup vanilla pudding (prepared, chilled)
Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Prepare the cookie base by preheating the oven to 350F (175C) and lining a baking sheet with parchment paper. Combine flour, baking powder, and salt in a medium mixing bowl.
- In a separate large bowl, whip butter, granulated sugar, and brown sugar until the mixture becomes light and airy. Incorporate egg, vanilla extract, and milk, blending until smooth and uniform.
- Gradually fold the dry ingredients into the wet mixture, stirring until just incorporated. Avoid overmixing to maintain a tender texture.
- Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, maintaining 2-inch intervals. Gently flatten each portion with fingertips or the back of a spoon.
- Slide the baking sheet into the preheated oven and bake for 10-12 minutes, watching for lightly golden edges. Remove and transfer cookies to a wire rack for complete cooling.
- For the ganache, warm heavy cream in a saucepan or microwave until it reaches steaming temperature, being careful not to boil. Pour the hot cream over chocolate chips in a separate bowl.
- Allow the cream and chocolate to rest for 2 minutes, then whisk until achieving a smooth, glossy consistency. Let the ganache cool and slightly thicken.
- Create cookie sandwiches by spreading vanilla pudding on the flat side of half the cooled cookies. Gently press matching cookies on top to form sandwiches.
- Drizzle or spoon the prepared chocolate ganache over the assembled cookie sandwiches. Allow the ganache to set completely before serving.
Notes
- Choose butter at room temperature for easier creaming and smoother cookie texture, ensuring consistent mixing without lumps.
- Avoid overmixing the dough to prevent tough cookies, stopping when ingredients are just combined to maintain a tender crumb.
- Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and create more defined edges.
- Use a cookie scoop for uniform size and even baking, helping each cookie cook consistently and look professionally made.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements.
- Control ganache thickness by letting it cool slightly, creating a glossy drizzle or thick coating depending on desired presentation.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.
- Experiment with alternative pudding flavors like chocolate or butterscotch for unique variations on the classic Boston cream profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 223
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg