Description
Boston Cream Pie Cookies offer a quick and easy way to enjoy the classic Boston Cream Pie flavors in a bite-sized treat. Featuring a tender cookie base, a rich and creamy vanilla custard filling, and a glossy semisweet chocolate coating, these cookies are perfect for last-minute gatherings or a comforting homemade dessert.
Ingredients
For the Cookie Dough
- All-Purpose Flour: 1 1/2 cups
- Unsalted Butter (softened): 1/2 cup (1 stick)
- Sugar: 3/4 cup
- Vanilla Extract: 1 teaspoon
For the Cream Filling
- Milk or Heavy Cream: 1 cup
- Egg Yolks: 2 large
- Sugar: 1/4 cup
- Cornstarch: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Powdered Sugar: 1/4 cup
For the Chocolate Topping
- Semisweet Chocolate Chips or Chocolate Bark: 1 cup
Instructions
- Prepare the Cookie Dough: Start by creaming together softened unsalted butter and sugar until light and fluffy. Add in vanilla extract and mix well. Gradually incorporate the all-purpose flour until the dough forms a soft, smooth ball. Chill the dough for about 15 minutes to make it easier to handle and shape.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into small balls and place them on a lined baking sheet, spacing them evenly. Flatten each ball gently with a fork or the bottom of a glass. Bake for 10-12 minutes, or until the edges turn a light golden brown. Let the cookies cool completely on a wire rack.
- Make the Cream Filling: In a small saucepan, combine milk (or heavy cream), egg yolks, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens into a smooth custard-like consistency. Remove from the heat and let cool completely before assembling the cookies. Once cooled, whisk in the powdered sugar to sweeten and thicken the filling.
- Assemble the Cookies: Spread or pipe a generous dollop of the vanilla cream filling onto the flat side of half the cookies. Top each with another cookie to create sandwich-style cookies, pressing gently to secure the filling evenly.
- Add the Chocolate Topping: Melt the semisweet chocolate chips or chocolate bark in a microwave-safe bowl in short bursts, stirring frequently to avoid burning. Dip the top of each sandwich cookie into the melted chocolate or drizzle the chocolate over them using a spoon. Allow the chocolate to set completely on a cooling rack or in the fridge for a perfectly glossy finish.
Notes
- Chill Your Dough: Cold dough is easier to shape and prevents spreading during baking.
- Use Room Temperature Ingredients: This ensures smoother dough and even mixing.
- Cook the Filling Gently: Stir constantly on medium heat to avoid lumps in your custard filling.
- Test Chocolate Temperature: Warm but not hot chocolate coats better and stays glossy on the cookies.
- Store Properly: Keep cookies in an airtight container to maintain freshness and prevent sogginess.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Boston Cream Pie, Cookies, Dessert, Cream Filled Cookies, Chocolate Cookies, Custard Filling, Easy Cookie Recipe, Bite-sized Dessert
