Boston Cream Pie Cookies Recipe
Boston Cream Pie Cookies Recipe is soft, creamy and full of chocolate flavor.
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Cream Filling:
- 1 cup milk
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Chocolate Glaze:
- ½ cup chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat the Oven
- Preheat oven to 180°C or 350°F. Line baking tray with parchment paper for easy removal.
Cream Butter and Sugar
- Beat butter and sugar until light and fluffy. This step makes cookies soft and tender.
Add Egg and Vanilla
- Add egg and vanilla extract. Mix well until smooth and creamy.
Mix Dry Ingredients
- In another bowl, combine flour, baking powder and salt. Stir to mix evenly.
Combine Wet and Dry
- Slowly add dry ingredients into wet mixture. Mix gently until soft dough forms.
Shape the Cookies
- Scoop dough into balls. Place on tray. Slightly flatten each ball with your hand.
Bake the Cookies
- Bake for 10 to 12 minutes. Edges should look light golden. Do not overbake.
Cool Completely
- Let cookies cool on tray for five minutes. Transfer to cooling rack to cool fully.
Make the Custard Filling
- In saucepan, mix milk, sugar, cornstarch, and egg yolk. Cook on low heat while whisking.
Thicken the Cream
- Cook until mixture thickens and becomes smooth. Remove from heat. Add vanilla and cool completely.
Fill the Cookies
- Spoon small amount of custard on bottom side of one cookie. Place another cookie on top.
Make the Chocolate Glaze
- Heat chocolate chips and cream together. Stir until smooth and shiny.
Add Chocolate Topping
- Spoon chocolate glaze over top of each filled cookie. Let it set before serving.
Notes
- Chill dough for 20 minutes for thicker cookies.
- Use vanilla pudding mix for faster filling option.
- Add pinch of salt to chocolate for deeper flavor.
- Let custard cool fully before filling cookies.
- Store filled cookies in refrigerator for best texture.
- Use dark chocolate for less sweetness.
- Do not overfill to prevent leaking.