Boston Cream Pie Cookies

by
Pin

Boston Cream Pie Cookies – A Delicious Twist on a Classic!

Get ready to experience a beloved dessert in an exciting new format with these incredible Boston Cream Pie Cookies! This recipe takes all the iconic flavors of the classic Boston Cream Pie and transforms them into soft, chewy, and utterly delightful cookies. Imagine biting into a tender, cake-like cookie, discovering a creamy vanilla pudding filling, and finishing with a rich, glossy chocolate ganache topping. It’s a truly ingenious and delicious twist that’s perfect for satisfying any sweet tooth!

These cookies are a brilliant fusion, offering the comforting texture of a homemade cookie combined with the luxurious creaminess and chocolatey decadence of the traditional pie. They’re individual portions of pure bliss, making them ideal for parties, bake sales, or simply as a special treat to elevate your everyday. Prepare to impress everyone with this clever and irresistibly tasty creation!

Ingredients:

For the Cookies:

  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened (1 stick)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (whole or 2%)

For the Vanilla Pudding Filling:

  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1½ cups cold milk (whole or 2%)
  • Optional: ½ teaspoon vanilla extract (for extra flavor)

For the Chocolate Ganache Topping:

  • ½ cup heavy cream
  • 1 cup chocolate chips (semi-sweet or dark recommended)
  • Pinch of salt

Equipment:

  • Large mixing bowl
  • Electric mixer (handheld or stand mixer with paddle attachment)
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack
  • Piping bag with a round tip (or a small spoon)

Instructions:

1. Prepare the Cookies:

  • Preheat your oven to 375°F (190°C).
  • Line baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl (or the bowl of your stand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy (about 2-3 minutes).
  • Beat in the large egg and 1 teaspoon vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the 2 tablespoons milk until the dough comes together. Do not overmix.
  • Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake; these cookies should be soft and slightly cakey.
  • Remove from the oven and let cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Once cool, use the back of a spoon to gently press a slight indentation into the center of each cookie (this will hold the pudding).

2. Make the Vanilla Pudding Filling:

  • In a medium bowl, whisk together the instant vanilla pudding mix and cold milk (and optional vanilla extract) for 2-3 minutes, until the mixture thickens.
  • Cover and refrigerate for at least 5-10 minutes to allow it to set further.

3. Prepare the Chocolate Ganache Topping:

  • In a small saucepan, heat the ½ cup heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Alternatively, you can heat it in a microwave-safe bowl.
  • Remove from heat and immediately add the 1 cup chocolate chips and pinch of salt. Let sit for 5 minutes without stirring.
  • After 5 minutes, whisk gently until the chocolate is completely melted and the ganache is smooth and glossy. Let cool slightly at room temperature to thicken a bit, but keep it pourable.

4. Assemble the Boston Cream Pie Cookies:

  • Once the cookies are completely cool and the pudding is set, spoon or pipe the vanilla pudding filling into the indentations of each cookie. Fill generously.
  • Gently spoon or drizzle the slightly cooled chocolate ganache over the pudding filling on each cookie, allowing it to coat the top.
  • Chill the cookies in the refrigerator for at least 30 minutes to allow the ganache to set and the pudding to firm up further.

5. Serve and Enjoy!

  • Serve chilled for the best experience. These Boston Cream Pie Cookies are a truly delicious twist on a classic, perfect for any sweet tooth!

Tips & Variations:

  • Pudding Consistency: If your pudding is too thick, you can add a tiny splash more milk and whisk to loosen. If it’s too thin, a quick chill will help.
  • Ganache Thickness: If the ganache gets too thick while working, gently warm it for a few seconds in the microwave. If it’s too thin, let it sit longer at room temperature.
  • Cookie Softness: Don’t overbake the cookies! They should be soft and slightly pale for the true Boston Cream Pie texture.
  • Make Ahead: The cookies can be baked a day in advance and stored in an airtight container at room temperature. The pudding can be made ahead and stored in the fridge. Assemble close to serving time, or allow adequate chilling time after assembly.
  • Storage: Store assembled Boston Cream Pie Cookies in an airtight container in the refrigerator for up to 3-4 days due to the pudding filling.

Leave a Comment