Introduction

Boston Cream Pie Cookies bring the classic flavors of the beloved dessert into a delightful handheld treat. These sandwich cookies are filled with whipped cream and coated in a smooth chocolate glaze, perfect for any sweet craving.

A stack of three thick, round pancakes with golden-brown edges is shown on a white plate. Each pancake has a smooth, glossy layer of dark chocolate covering its top surface, making a shiny contrast with the soft, light tan of the pancake beneath. The top pancake has a small hollow center filled with a cluster of dark chocolate drizzle sprinkled with white sugar crystals, adding texture and sparkle. The plate rests on a white marbled surface, and the image focuses sharply on the stack’s rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
Step 2: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Step 5: In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Avoid overwhipping.
Step 6: Set the cream filling aside in the refrigerator to keep it cool and firm.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
Step 10: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1-2 minutes total.
Step 12: Let the chocolate cool slightly before glazing the cookies.
Step 13: Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
Step 14: Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
Step 15: Repeat with the remaining cookies and cream filling until all are assembled.
Step 16: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
Step 17: Place the glazed cookies on a wire rack to set.

Tips & Variations

Chill the dough well to make it easier to handle and prevent spreading during baking.
Use high-quality chocolate for a richer, smoother glaze.
For a firmer filling, you can stabilize the whipped cream with a bit of gelatin or instant pudding mix.
Try adding a few drops of coffee extract to the chocolate glaze for a mocha twist.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the cream filling fresh. Let the cookies sit at room temperature for about 10 minutes before serving for the best texture. These cookies are best enjoyed fresh and may soften over time due to the cream filling.

How to Serve

A stack of two thick donuts with a light golden-brown color and soft texture forms the base, each donut separated by a layer of smooth, dark chocolate glaze. The top donut is fully covered in the same glossy chocolate glaze that drips slightly down the sides, with small silver sugar crystals sprinkled over it, adding texture and shine. The donuts sit on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This also helps improve the texture and flavor of the cookies.

How do I prevent the cream filling from melting?

Whip the cream just until stiff peaks form and keep it chilled until assembly. Serve the cookies shortly after assembling and keep them refrigerated until ready to eat.