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Boston Cream Pie Cookies Recipe

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Delight in these Boston Cream Pie Cookies that capture the essence of the classic dessert in a handheld treat. Soft, buttery cookies sandwich a rich, whipped vanilla cream filling, all dipped in a glossy semi-sweet chocolate glaze. Perfect for parties, special occasions, or an indulgent snack, these cookies marry textures and flavors beautifully.

Ingredients

Scale

Cookie Dough

  • 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

Cream Filling

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
  4. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
  5. Prepare Cream Filling: In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer until stiff peaks form, about 3-5 minutes, taking care not to overwhip.
  6. Chill Filling: Place the whipped cream filling in the refrigerator to keep it cool and firm while baking the cookies.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets, spacing each about 2 inches apart.
  9. Bake Cookies: Bake for 10-12 minutes until the edges are lightly golden, with centers still slightly soft.
  10. Cool Cookies: Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  11. Melt Chocolate Glaze: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between, until smooth and fully melted, about 1-2 minutes total.
  12. Cool Chocolate Slightly: Allow melted chocolate to cool a bit before applying to cookies.
  13. Assemble Cookie Sandwiches: Place a generous dollop of whipped cream filling onto the flat side of one cookie, then top with another cookie’s flat side down. Press gently to spread filling evenly.
  14. Repeat Assembly: Continue assembling remaining cookies and filling until all are paired.
  15. Glaze Cookies: Dip or drizzle the assembled cookie sandwiches with the melted chocolate glaze, allowing excess to drip off.
  16. Set Glaze: Place glazed cookies on a wire rack and let the chocolate set before serving.

Notes

  • Chilling the dough is essential to prevent cookies from spreading too much while baking.
  • Whip the cream until stiff peaks form but avoid overwhipping to keep the filling light and smooth.
  • If you don’t have a microwave, melt the chocolate chips gently over a double boiler.
  • For best texture, assemble the cookies just before serving so the cream filling doesn’t soften the cookies.
  • Store assembled cookies in the refrigerator due to the cream filling and chocolate glaze.

Keywords: Boston Cream Pie Cookies, cream filled cookies, chocolate glaze cookies, sandwich cookies, classic dessert cookie

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