Boston Cream Pie Cookies Recipe
Soft and pillowy cookies filled with silky homemade custard and topped with glossy chocolate ganache. These Boston Cream Pie Cookies bring all the flavors of the classic Massachusetts dessert into an easy handheld treat.
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Servings: 24 cookies
Calories: 210kcal
Cost: $10–12
Equipment
- Electric mixer
- Mixing bowls
- Medium saucepan
- Whisk
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire rack
- Piping bag or zip-top bag
- Offset spatula
Ingredients
Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 tablespoon milk
Pastry Cream Filling
- 1 ½ cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 3 tablespoon cornstarch
- 2 tablespoon unsalted butter
- 2 teaspoon vanilla extract
- 1 pinch salt
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon light corn syrup optional, for shine
Instructions
- Cream butter and sugar, add egg and vanilla, then mix in dry ingredients and milk.
- Scoop dough, flatten slightly, bake at 350°F for 10–12 minutes.
- Press thumb or spoon into hot cookies to create wells.
- Heat milk, temper eggs with sugar/cornstarch, cook until thickened. Chill 2 hrs.
- Pour hot cream over chocolate, stir smooth, let cool slightly.
- Pipe custard into cooled cookies.
- Spread chocolate over filled cookies, let set.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Serving: 45g | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 40mg | Sodium: 70mg | Potassium: 85mg | Fiber: 1g | Sugar: 16g | Vitamin A: 220IU | Calcium: 35mg | Iron: 1mg