Ingredients
Scale
- 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