Print

Boston Cream Pie Cookies with Vanilla Custard Filling

Two stacked Boston cream pie cookies featuring a creamy filling and rich chocolate ganache topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make impressive, handheld cookies that capture the classic Boston cream pie flavors with a soft cookie base, creamy vanilla custard, and rich chocolate ganache topping.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla pudding mix (instant or prepared according to package directions, chilled)
  • 8 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. 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 to form a soft cookie dough.
  4. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheets for 5 minutes before transferring them to a wire rack to cool fully.
  5. Prepare the vanilla pudding mix according to package directions, ensuring it is thick. Chill the pudding until firm.
  6. Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to hold its shape but still pourable.
  7. Assemble the cookies: Take one cooled cookie and place a generous dollop of chilled vanilla pudding in the center. Top with a second cookie to create a sandwich.
  8. Dip the top of each cookie sandwich into the slightly cooled chocolate ganache, allowing excess to drip off. Place the cookies back on the wire rack until the ganache sets.

Notes

  • For a softer cookie cup base, press the dough into mini muffin tins instead of dropping onto sheets, then bake for 12-14 minutes.
  • You can substitute the instant pudding mix with homemade pastry cream for a richer custard flavor.
  • If the ganache sets too quickly, gently warm it over a double boiler for a few seconds to restore its pourable consistency.

Nutrition

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