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Boston Cream Pie Cookies: A Deliciously Easy Recipe

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Delectable homemade cookies filled with creamy pastry cream and topped with rich chocolate ganache. A delightful twist on the classic Boston Cream Pie!

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer). Scrape down the sides of the bowl occasionally.
  3. Beat in the eggs one at a time, then stir in the vanilla extract. Mix until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 24 hours).
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Roll the chilled dough into 1-inch balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown. The cookies should be soft in the center.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
  11. In a separate bowl, whisk together the egg yolks.
  12. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
  13. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
  14. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1 minute.
  15. Remove from heat and stir in the butter and vanilla extract.
  16. Pour the pastry cream into a bowl, cover with plastic wrap, pressing the plastic wrap directly onto the surface of the cream. Chill in the refrigerator for at least 2 hours, or until completely cold.
  17. Place the finely chopped chocolate in a heatproof bowl.
  18. In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil the cream.
  19. Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
  20. Gently whisk the mixture until smooth and glossy. If using, stir in the light corn syrup for added shine.
  21. Let the ganache cool slightly before using.
  22. Once the cookies, pastry cream, and ganache are all prepared and cooled, it’s time to assemble the cookies.
  23. Match up cookies that are similar in size and shape.
  24. Spread a generous amount of pastry cream onto the flat side of one cookie.
  25. Top with another cookie, flat side down, to create a sandwich.
  26. Dip the top of the cookie sandwich into the chocolate ganache, allowing the excess to drip off. You can also use a spoon to spread the ganache evenly over the top of the cookie.
  27. Place the assembled cookies on a wire rack to allow the ganache to set. You can speed up the setting process by placing the cookies in the refrigerator for a few minutes.
  28. Serve and enjoy! These cookies are best enjoyed within a few days, as the pastry cream can soften the cookies over time. Store them in an airtight container in the refrigerator.

Notes

  • Chilling the cookie dough is essential to prevent excessive spreading during baking.
  • Tempering the egg yolks for the pastry cream prevents them from scrambling.
  • Pressing plastic wrap directly onto the surface of the pastry cream prevents a skin from forming.
  • Finely chop the chocolate for the ganache to ensure even melting.
  • Store assembled cookies in the refrigerator to maintain freshness.

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