I’ll never forget the first time I tasted a Boston Cream Pie. It was at my aunt’s birthday party, and I remember being mesmerized by the layers of creamy custard and rich chocolate. It felt like a dessert fit for royalty!
That memory has always stuck with me, and I’ve tried to recreate that magical flavor in different ways over the years. That’s why I am excited to share this spin on a classic, these delicious boston cream pie cookies.
These cookies bring back that feeling of joy and indulgence with every bite. For another delightful treat, you should check out this scotcharoo popcorn recipe for a perfect blend of sweet and salty. Now let’s get to baking!
Why you’ll love this Boston Cream Pie Cookies
- These boston cream pie cookies offer the perfect blend of cookie crunch and creamy custard filling.
- The recipe is surprisingly easy to follow, even for beginner bakers.
- The homemade vanilla custard is absolutely divine and elevates these cookies to the next level.
- These cookies are perfect for parties, potlucks, or just a special treat for yourself.
- You can customize the chocolate ganache with different types of chocolate for your own flavor twist.
- They are a delightful twist on the classic Boston Cream Pie, offering a portable and shareable version of the beloved dessert.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- For the Vanilla Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Directions
Step 1
Boston cream pie cookies makes every moment feel sunny. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 4
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 5
Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 6
While the cookies are cooling, prepare the vanilla custard filling. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Step 7
In a separate bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
Step 8
Cook over low heat, stirring constantly, for 1-2 minutes, or until the custard is smooth and thickened. Remove from heat and stir in the butter and vanilla extract. Let cool slightly.
Step 9
To assemble the cookies, spread a generous amount of vanilla custard filling onto the flat side of one cookie and top with another cookie, flat side down, to create a sandwich.
Step 10
Prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute.
Step 11
Gently whisk the chocolate and cream together until smooth and glossy.
Step 12
Drizzle the chocolate ganache over the assembled boston cream pie cookies. Let the ganache set before serving.
Variations, pairings, and serving ideas
Variations
For a fun twist, try adding a touch of lemon zest to the vanilla custard filling. This will give it a bright, citrusy flavor that complements the sweetness of the cookie and chocolate. You could also incorporate different extracts like almond or coconut to enhance the custard’s flavor profile.
Another variation is to use different types of chocolate for the ganache. Milk chocolate will result in a sweeter, creamier ganache, while dark chocolate will offer a more intense, bittersweet flavor. You could also add a pinch of sea salt to the ganache to balance the sweetness.
Consider adding a layer of fruit between the cookie and the custard. Thin slices of strawberries, raspberries, or bananas would be delicious additions. For a festive touch, sprinkle some chopped nuts or sprinkles on top of the ganache before it sets.
Pairings
These boston cream pie cookies are wonderful with a cold glass of milk or a cup of coffee. The richness of the cookies pairs perfectly with the cool refreshment of milk or the warmth of coffee. They’re also fantastic with herbal tea, especially chamomile or mint.
For a more elegant pairing, serve the cookies with a scoop of vanilla ice cream. The creamy ice cream complements the custard filling and adds another layer of indulgence. A light fruit salad would also be a refreshing counterpoint to the richness of the cookies.
Looking for a comforting bowl of soup to pair with your cookies? Fork Haven has a fantastic creamy jalapeno popper chicken soup recipe that offers a delightful contrast in flavors. You can find it here: Fork Haven’s Creamy Jalapeno Popper Chicken Soup.
Serving ideas
Arrange the boston cream pie cookies on a pretty platter for a visually appealing presentation. Dust them with a light coating of powdered sugar for an extra touch of elegance. Serve them at room temperature or slightly chilled.
For a special occasion, package the cookies in individual cellophane bags tied with ribbon. This makes them a lovely homemade gift for friends and family. You could also include a small card with the recipe.
Consider serving the cookies as part of a dessert buffet at a party. They are a crowd-pleasing option that is sure to be a hit. Don’t forget to label them clearly, especially if you’ve made any variations.
Storage and make-ahead tips
Storage
Store leftover boston cream pie cookies in an airtight container in the refrigerator. They are best enjoyed within 2-3 days. The custard filling can soften the cookies over time, so it’s best to consume them sooner rather than later.
You can also freeze the cookies for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator before serving.
If you find the cookies are getting too soft, you can briefly re-crisp them in a low oven (around 300°F or 150°C) for a few minutes. Watch them carefully to prevent them from burning.
Make-ahead
You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Wrap the dough tightly in plastic wrap. Allow it to come to room temperature slightly before baking.
The vanilla custard filling can also be made ahead of time and stored in the refrigerator for up to 3 days. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Whisk it well before using.
For a time-saving tip, bake the cookies and make the custard a day in advance. Assemble the cookies and drizzle with chocolate ganache just before serving. This will ensure the cookies stay crisp and the ganache looks fresh.
Common mistakes when making Boston Cream Pie Cookies
- Overmixing the dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix the dry and wet ingredients until just combined.
- Not cooling the cookies completely: If you try to assemble the cookies while they are still warm, the custard filling will melt and make the cookies soggy. Let the cookies cool completely on a wire rack.
- Using hot custard filling: Make sure the custard filling has cooled slightly before assembling the cookies. Hot custard will also melt the chocolate ganache.
- Overheating the chocolate ganache: Overheating the heavy cream can cause the chocolate to seize and become grainy. Heat the cream until it just comes to a simmer.
- Not using parchment paper: Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup easier.
Final notes
These boston cream pie cookies are a delightful treat that’s perfect for any occasion. Don’t be intimidated by the multiple components; each step is simple and straightforward. The end result is well worth the effort!
Remember to be patient while the cookies and custard cool – this is key to achieving the perfect texture. Feel free to experiment with different flavors and variations to create your own signature version of these cookies.
So gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible boston cream pie cookies! Happy baking!
Loved this Boston Cream Pie Cookies? Try these next
- Scotcharoo popcorn recipe
- Cajun potato soup recipe
- Roasted asparagus carrots
- Cajun chicken spaghetti recipe
Boston Cream Pie Cookies
These Boston Cream Pie Cookies combine the best of both worlds: the creamy, custard-filled delight of a Boston Cream Pie and the satisfying crunch of a perfectly baked cookie. A vanilla cookie base is topped with a luscious vanilla custard and drizzled with rich chocolate ganache. It’s pure cookie heaven!
- Total Time: 42 minutes
- Yield: 18 cookies 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- For the Vanilla Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the vanilla custard filling. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- In a separate bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, for 1-2 minutes, or until the custard is smooth and thickened. Remove from heat and stir in the butter and vanilla extract. Let cool slightly.
- To assemble the cookies, spread a generous amount of vanilla custard filling onto the flat side of one cookie and top with another cookie, flat side down, to create a sandwich.
- Prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute.
- Gently whisk the chocolate and cream together until smooth and glossy.
- Drizzle the chocolate ganache over the assembled Boston Cream Pie Cookies. Let the ganache set before serving.
Notes
For a richer flavor, use dark chocolate for the ganache. Store leftover cookies in an airtight container in the refrigerator. You can also add a pinch of nutmeg to the custard for extra warmth.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg