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Boston Cream Pie Cookies Recipe

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4.5 from 118 reviews

Boston Cream Pie Cookies offer a delightful twist on the classic dessert by combining soft, buttery cookies filled with whipped cream and topped with a rich chocolate glaze. Perfect for any occasion, these cookies are easy to make and provide the nostalgic flavors of Boston Cream Pie in a portable and fun cookie sandwich form.

Ingredients

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For the Cookie Dough

  • 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

For the Cream Filling

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for the cream filling)

For the Chocolate Glaze

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Avoid overmixing for tender cookies. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape.
  2. Prepare the Cream Filling: Pour the heavy cream into a medium bowl, add powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip to avoid turning it into butter. Set the whipped cream aside in the refrigerator to keep cool and firm while baking the cookies.
  3. Bake the Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheets spaced about 2 inches apart to allow room for spreading. Bake for 10-12 minutes, until edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. Melt the Chocolate: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until chocolate is smooth and completely melted, about 1-2 minutes total. Allow to cool slightly before using.
  5. Assemble the Cookies: Take one cookie and place a generous dollop of the whipped cream filling on its flat side. Use a piping bag for a decorative look or a spoon for ease. Top with another cookie, flat side down, pressing gently to spread the filling evenly to the edges. Repeat for all cookies.
  6. Glaze the Cookies: Dip or drizzle each assembled cookie sandwich with the melted chocolate glaze. Allow excess chocolate to drip off and place the glazed cookies on a wire rack to set.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
  • Refrigerate the cookie dough for at least 30 minutes to prevent cookies from spreading too much during baking.
  • Do not overwhip the cream filling to avoid turning it into butter.
  • Cookies can be stored in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • For a decorative touch, sprinkle chocolate shavings or cocoa powder over the chocolate glaze before it sets.
  • To add variation, consider incorporating almond extract into the cream filling or using dark chocolate instead of semi-sweet for the glaze.

Keywords: Boston Cream Pie Cookies, Boston Cream Pie, cookies, sandwich cookies, whipped cream filling, chocolate glaze, dessert cookies, soft cookies, classic dessert twist

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