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Boston Cream Pie Cookies: A Delicious Twist on a Classic Dessert Recipe

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Boston Cream Pie Cookies offer a delightful twist on the classic Boston cream pie dessert. These sandwich cookies feature a soft, buttery cookie base filled with creamy vanilla whipped cream and coated with a rich chocolate glaze. Perfect for indulging in a familiar flavor with a fun, portable format.

Ingredients

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Cookie Dough

  • 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

Cream Filling

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
  3. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined, taking care not to overmix.
  4. Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier handling.
  5. Prepare the Cream Filling: In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to whip the mixture until stiff peaks form, approximately 3-5 minutes. Refrigerate to keep it firm until assembly.
  6. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Shape and Bake Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers remain slightly soft.
  8. Cool Cookies: Let the cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. Melt Chocolate Glaze: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until melted and smooth, about 1-2 minutes total. Allow to cool slightly.
  10. Assemble Sandwich Cookies: Take one cooled cookie and place a generous dollop of whipped cream filling on the flat side. Top with another cookie, flat side down, gently pressing to spread the filling evenly to the edges. Repeat for all cookies.
  11. Glaze the Cookies: Dip or drizzle the assembled sandwich cookies with the melted chocolate glaze, allowing excess to drip off. Place on a wire rack to set the chocolate.

Notes

  • Chilling the dough before baking helps prevent spreading and yields thicker cookies.
  • Do not overwhip the cream filling to avoid turning it into butter.
  • Make sure the cookies are completely cool before assembling to prevent the cream from melting.
  • The chocolate glaze can be replaced by melted dark or milk chocolate for variation.
  • Store assembled cookies in the refrigerator for up to 3 days due to cream filling.

Keywords: Boston Cream Pie Cookies, sandwich cookies, chocolate glazed cookies, vanilla whipped cream filling, dessert cookies

Find it online: https://miarosetti.com/boston-cream-pie-cookies-a-delicious-twist-on-a-classic-dessert-recipe/