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Astounding boston cream pie cookies: 1 creamy bite

boston cream pie cookies
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You will bake soft vanilla cookies, fill them with a rich, silky pastry cream, and finish them with a smooth chocolate topping to create these incredible Boston Cream Pie Cookies. This recipe combines the best elements of the classic pie into a perfect handheld treat.

Ingredients

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  • For the Cookies:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Pastry Cream (Custard):
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cold
  • For the Chocolate Topping:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Cookie Dough: Beat the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Chill the dough for at least 30 minutes.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between them. Flatten slightly with the bottom of a glass.
  6. Bake for 9 to 11 minutes, or until the edges are barely golden. Let the cookies cool completely on the sheet before moving them.
  7. Make the Pastry Cream: Heat the milk in a saucepan over medium heat until it just simmers. Do not boil.
  8. While the milk heats, whisk the sugar and egg yolks together in a bowl until pale. Whisk in the cornstarch until smooth.
  9. Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
  10. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly, about 1 to 2 minutes after it begins to bubble.
  11. Remove from heat. Whisk in the vanilla extract and the cold butter until smooth.
  12. Pour the pastry cream into a shallow dish. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill for at least 2 hours, or until completely cold and firm.
  13. Assemble the Cookies: Once the cream is chilled, whisk it vigorously to loosen it up. Place the cream into a piping bag fitted with a large round tip.
  14. Take one cooled cookie and pipe a generous dollop of pastry cream onto the center. Top with a second cookie, creating a sandwich.
  15. Make the Chocolate Topping: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers.
  16. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy to create a ganache.
  17. Dip the top of each assembled cookie sandwich into the ganache, or drizzle generously. Let the chocolate set before serving.

Notes

  • Ensure the pastry cream is completely cold before piping; warm cream will melt the cookies.
  • Jacob suggests using high-quality vanilla extract for the best flavor in both the cream and the cookie.
  • If you do not have a pastry bag, you can use two small spoons to carefully layer the cream between the cookies.
  • These cookies store well in an airtight container in the refrigerator for up to three days due to the custard filling.

Nutrition

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