Description
These Boston Cream Pie Cookies are a delicious twist on the classic dessert, featuring soft cookies sandwiched with creamy pastry cream and topped with rich chocolate ganache. Perfect for those who love the flavors of Boston Cream Pie in a convenient, bite-sized treat.
Ingredients
Scale
For the Cookies
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Pastry Cream
- 1 cup whole milk
- 2 tbsp cornstarch
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1 tbsp butter
For the Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Make the Pastry Cream: In a saucepan over medium heat, whisk together milk, sugar, and cornstarch until smooth. In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture to the yolks, whisking constantly to temper them and prevent curdling. Pour everything back into the saucepan and cook over medium heat, stirring continuously until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until completely cooled.
- Make the Cookies: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Scoop the dough into balls and place them on a baking sheet lined with parchment paper, flattening each slightly. Bake for 8 to 10 minutes or until the edges are lightly golden. Remove from oven and allow the cookies to cool completely on a wire rack.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat just until steaming, not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then gently stir until smooth and glossy.
- Assemble the Cookies: Spoon or pipe the chilled pastry cream onto the flat side of half the cookies. Top each with another cookie to form a sandwich. Drizzle or spoon the chocolate ganache over the top of each cookie sandwich. Allow the ganache to set slightly before serving for best results.
Notes
- Ensure the pastry cream is fully cooled before assembling to prevent melting the cookies or ganache.
- For easier ganache spreading, let it cool to room temperature but remain pourable.
- You can refrigerate assembled cookies for up to 2 days; bring to room temperature before serving for best flavor.
- If desired, substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
