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boston cream pie cookie

Boston Cream Pie Cookie

5 from 1 vote
Soft vanilla cookies sandwiched with homemade vanilla custard and topped with chocolate ganache. Takes the best parts of Boston cream pie and makes them portable.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour 30 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all purpose flour Spoon and level for accuracy
  • 1 teaspoon baking powder For lift
  • ½ teaspoon salt Balances sweetness
  • ½ cup unsalted butter, softened Room temperature
  • ¾ cup granulated sugar For cookie dough
  • 1 large egg Room temperature preferred
  • 1 teaspoon vanilla extract Pure vanilla tastes best
  • 2 tablespoons milk Whole milk preferred
  • 2 cups milk For custard filling
  • ½ cup granulated sugar For custard
  • 4 egg yolks Save whites for another use
  • 3 tablespoons cornstarch Thickens the custard
  • 2 teaspoons vanilla extract For custard flavor
  • 2 tablespoons unsalted butter For custard richness
  • 1 cup semi sweet chocolate chips For chocolate glaze
  • ½ cup heavy cream Makes smooth ganache
  • 1 tablespoon unsalted butter For glossy glaze

Equipment

  • 3 Mixing bowls For different components
  • 1 Electric mixer For creaming butter and sugar
  • 2 Baking sheets For baking cookies
  • 1 Parchment paper Prevents sticking
  • 1 Cookie scoop For uniform cookies
  • 1 Saucepan For making custard
  • 1 Whisk For custard and glaze

Method
 

  1. Mix flour, baking powder, and salt in a medium bowl and set aside.
  2. Beat softened butter with sugar until light and fluffy, about 3 minutes, then add egg and vanilla and beat until combined.
  3. Alternate adding flour mixture and milk to the butter mixture, mixing just until combined without overmixing.
  4. Refrigerate dough for 30 minutes so it's easier to handle and the cookies hold their shape better.
  5. Preheat oven to 350°F and line baking sheets with parchment paper.
  6. Scoop tablespoon sized portions of dough onto baking sheets, spacing them 2 inches apart.
  7. Bake for 10 to 12 minutes until edges are set but centers still look slightly soft to keep cookies tender.
  8. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before filling.
  9. Heat 2 cups milk in a saucepan until steaming but not boiling.
  10. Whisk egg yolks with sugar and cornstarch until smooth, then slowly pour hot milk into egg mixture while whisking constantly to prevent scrambling.
  11. Pour mixture back into saucepan and cook over medium heat, stirring constantly, for 5 to 7 minutes until thick enough to coat the back of a spoon.
  12. Remove from heat, stir in vanilla and butter, then press plastic wrap directly onto the surface and refrigerate until completely cold, preferably overnight.
  13. Heat heavy cream until just simmering, pour over chocolate chips, let sit 1 minute, then stir until smooth and glossy.
  14. Stir in butter until incorporated, then let glaze cool slightly until thick enough to coat cookies without running off.
  15. Match cookies into similar sized pairs, spread about 1 tablespoon cold custard on flat side of one cookie, then top with matching cookie.
  16. Dip top cookie into chocolate glaze, let excess drip off, then place on parchment paper and let chocolate set before serving.
    assembling boston cream pie cookies

Nutrition

Serving: 1cookieCalories: 165kcalCarbohydrates: 21gProtein: 2.5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 85mgPotassium: 70mgFiber: 0.5gSugar: 13gVitamin A: 240IUCalcium: 50mgIron: 0.8mg

Notes

Make the custard the night before and refrigerate overnight so it's cold and thick enough to use as filling. I used warm custard once and it squished out everywhere, melted the chocolate glaze, and looked like a disaster.

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