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Boston Cream Pie Cookies Recipe

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4.3 from 15 reviews

These Boston Cream Pie Cookies combine a tender cookie base with a luscious vanilla pastry cream filling and a rich chocolate ganache topping, delivering all the flavors of classic Boston cream pie in a handheld treat. Perfect for dessert lovers seeking an elegant and indulgent cookie with layers of creamy, chocolatey goodness.

Ingredients

Cookie Dough

  • 4¼ cups all-purpose flour (599g)
  • 1 cup salted butter, softened (227g)
  • ½ cup canola oil (or vegetable oil)
  • 2 cups granulated sugar (400g)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons cornstarch
  • 1½ teaspoons baking powder
  • 1 teaspoon salt

Pastry Cream

  • 1 cup granulated sugar (200g)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 egg yolks
  • ½ cup cornstarch
  • 4 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Chocolate Ganache

  • ⅔ cup heavy cream
  • ⅔ cup semisweet chocolate chips
  • 2 tablespoons salted butter

Instructions

  1. Make Cookies: Prepare a baking sheet lined with parchment paper and place 4” tart tins spaced apart. Cream the softened butter and sugar together in a large bowl using a hand mixer or stand mixer on medium speed till combined.
  2. Add Eggs: Beat in the eggs on medium-high speed for a couple of minutes until incorporated.
  3. Add Oil and Vanilla: Pour in the canola oil and vanilla extract, beating on medium-high speed for 4-5 minutes until the mixture is light and fluffy.
  4. Combine Dry Ingredients: Sift together flour, cornstarch, baking powder, and salt into the butter mixture. Beat on low speed just until combined, scraping down sides and bottom as needed.
  5. Form Cookies: Scoop about ¼ cup dough into each tart tin. Use the bottom of a flat measuring cup or glass to firmly press the dough into each tin, creating a well in the center without breaking through the bottom.
  6. Chill Dough: Refrigerate the tart tins with dough for 15 minutes while preheating oven to 350°F (175°C). Note that the recipe makes 18 cookies; bake in batches if fewer tins are available.
  7. Bake Cookies: Bake chilled cookies for 12-15 minutes until just beginning to turn golden on edges but still very light in color. If centers puff up, gently tap the pan to deflate. Cool in tins until warm and firm, then transfer to a cooling rack to cool completely.
  8. Make Pastry Cream: In a medium saucepan, whisk together sugar, milk, heavy cream, egg yolks, cornstarch, and salt until smooth. Heat over medium to medium-low, whisking frequently until mixture thickens and boils. Boil for 30-60 seconds, then remove from heat and strain through a fine mesh sieve.
  9. Finish Pastry Cream: Whisk in butter and vanilla until butter melts and blends in. Cover surface with plastic wrap to prevent skin formation and chill in refrigerator until fully cooled.
  10. Make Ganache: Place chocolate chips in a heat-safe bowl and heat heavy cream in the microwave until just simmering. Pour hot cream over chocolate and let sit 1-2 minutes, then whisk until smooth. Add butter and stir until combined. Let cool 5-10 minutes until ganache is fluid but not warm enough to melt pastry cream.
  11. Assemble Cookies: Spoon a generous amount of pastry cream into the well of each cookie, spreading slightly to mound. Spoon ganache over the cream allowing it to drip naturally.
  12. Chill and Serve: Refrigerate assembled cookies for 1-2 hours before serving for best flavor and texture, or serve immediately. Store in a single layer airtight container for up to 4 days.

Notes

  • If you don’t have 18 tart tins, bake the cookies in batches.
  • Press dough gently to avoid holes in the cookie base which can leak filling.
  • Let the ganache cool to a pourable consistency that won’t melt the chilled pastry cream.
  • Cover pastry cream with plastic wrap directly on the surface to avoid skin formation.
  • Store assembled cookies refrigerated and consume within 4 days for optimal freshness.

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