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Soft Boston Cream Pie Cookies

Two stacked boston cream pie cookies cut in half showing vanilla custard filling and chocolate ganache topping.
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Make these soft vanilla sandwich cookies filled with rich pastry cream and topped with smooth chocolate ganache. They taste just like the classic dessert.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk (for pastry cream)
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar (for pastry cream)
  • 2 large egg yolks
  • 1 teaspoon vanilla extract (for pastry cream)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the cookie dough: Beat the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract.
  2. 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.
  3. Form the dough into balls, about 1.5 tablespoons each. Place them on parchment-lined baking sheets, leaving space between them. Flatten slightly with the bottom of a glass.
  4. Bake at 350°F (175°C) for 9 to 11 minutes, until the edges are set but the centers remain soft. Cool completely on the baking sheet before moving.
  5. Make the pastry cream filling: Whisk the milk, cornstarch, and 1/2 cup sugar in a saucepan over medium heat until smooth.
  6. In a small bowl, whisk the egg yolks. Temper the yolks by slowly whisking in about half a cup of the hot milk mixture. Pour the tempered yolks back into the saucepan.
  7. Cook the custard, stirring constantly, until it thickens significantly and bubbles for one minute. Remove from heat and stir in 1 teaspoon of vanilla extract. Cover the surface directly with plastic wrap and chill completely.
  8. Make the chocolate ganache topping: Place the chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let it cool slightly until it reaches a thick, spreadable consistency.
  9. Assemble the cookies: Spread a generous amount of chilled pastry cream onto the flat side of one cooled cookie. Top with a second cookie to create a sandwich.
  10. Dip the top of each sandwich cookie into the chocolate ganache, or drizzle it over the top. Let the chocolate set before serving.

Notes

  • For the softest cookies, watch the baking time closely; slightly underbaking is better than overbaking.
  • You can use store-bought vanilla pudding instead of homemade pastry cream for a quicker option.
  • Chill the assembled cookies for 15 minutes before serving to help the filling set firmly.

Nutrition

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