Introduction

Boston Cream Pie Cookies offer a delightful twist on the classic dessert, combining tender cookies with creamy filling and a rich chocolate glaze. These sandwich cookies replicate the iconic flavors in a fun, handheld treat perfect for any occasion.

The image shows multiple sandwich cookies arranged on parchment paper on a white marbled surface. Each cookie has three layers: a bottom light golden-brown soft cookie base with a slightly crumbly texture, a thick middle layer of white creamy filling that looks smooth and fluffy, and a top layer of shiny dark chocolate ganache with a glossy finish and three thin stripes of chocolate drizzle. The cookies are round and appear soft with the chocolate topping gently covering the middle layer, creating a rich contrast of colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 5: In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer until stiff peaks form, about 3-5 minutes. Set aside in the refrigerator to keep cool.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden but centers may still look slightly underbaked. Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Melt the chocolate chips and vegetable oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Step 10: Let the chocolate cool slightly. Take one cookie and spread a generous dollop of the whipped cream filling on its flat side, then top with another cookie to form a sandwich. Repeat with remaining cookies and filling.
Step 11: Dip or drizzle the assembled cookies in the melted chocolate glaze and allow excess to drip off. Place cookies on a wire rack to let the chocolate set.

Tips & Variations

Chill the dough well to prevent cookies from spreading too much during baking.
Use a piping bag for neater assembly of the whipped cream filling.
For a stronger vanilla flavor, add a bit of vanilla bean paste to the cream filling.
Try dark chocolate instead of semi-sweet for a richer glaze.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the cream filling fresh. Let them come to room temperature briefly before serving if the chocolate is too firm. Unassembled cookies can be kept at room temperature for up to a week.

How to Serve

A stack of three round cookies sits on a white marbled surface. Each cookie has three clear layers: a light golden-brown base layer with a slightly crumbly texture, a middle layer of smooth white cream, and a top layer of thick, shiny dark chocolate ganache that drips down the sides. The top cookie has a bite taken out, showing the creamy white filling inside, and the chocolate on top reflects light softly, giving it a rich, glossy look. The overall image is sharp with a soft blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies in advance?

Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to a week. Assemble with the cream filling and glaze just before serving for best texture.

What if I don’t have heavy cream for the filling?

If you don’t have heavy cream, you can try using a whipped topping or a cream cheese frosting as an alternative, though the texture and flavor will differ from the traditional whipped cream filling.