Introduction

Boston Cream Pie Cookies are a delightful twist on the classic dessert, offering the perfect combination of soft, buttery cookies filled with whipped cream and topped with a rich chocolate glaze. These treats are portable, easy to make, and sure to impress at any gathering or as a special indulgence at home.

A stack of three thick, soft pancakes with light golden brown edges sits on a shiny white plate. Each pancake is topped with a smooth, dark chocolate layer that covers the top fully, except the top pancake which has a small central cluster of chocolate bits sprinkled with white sugar crystals. The pancakes show a soft and slightly spongy texture, while the chocolate is glossy and rich, contrasting with the pale pancake layers. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape during baking.
Step 5: Meanwhile, prepare the cream filling. In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer until stiff peaks form, about 3-5 minutes. Refrigerate until ready to use.
Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, until edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10: For the chocolate glaze, combine the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Let it cool slightly.
Step 11: Assemble the cookies by placing a generous dollop of whipped cream filling on the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich. Gently press to spread the filling evenly.
Step 12: Dip or drizzle the assembled cookies with the melted chocolate glaze. Allow excess chocolate to drip off, then place them on a wire rack to set.

Tips & Variations

Make sure your butter is softened to room temperature for easy creaming and a light cookie texture.
Try adding a splash of almond extract to the cream filling for a subtle, nutty twist.
Use dark chocolate instead of semi-sweet for a richer glaze flavor.
For a decorative touch, sprinkle chocolate shavings over the glaze before it sets.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 10 minutes before serving. If needed, you can gently reheat the cookies for a few seconds in the microwave to soften the chocolate glaze slightly.

How to Serve

A close-up of a stack of three round pastries on a white plate, each pastry has a golden-brown base with a smooth and thick layer of shiny dark chocolate glaze on top. The top pastry features a ring of small dark chocolate pearls sprinkled with white sugar crystals in the center, creating a textured contrast. The pastries have soft, even edges and look moist and fresh, all placed against a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps enhance the flavor and texture.

How do I prevent the cream filling from weeping?

Be careful not to overwhip the cream—stop when stiff peaks form. Also, keep the filled cookies refrigerated until serving to maintain the whipped cream’s stability.