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Irresistible Boston Cream Pie Cookies Recipe – Easy Dessert

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Soft, buttery cookies filled with creamy custard and topped with a rich chocolate glaze, combining everything you love about Boston Cream Pie into a delightful handheld treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (240ml) whole milk
  • 3 large egg yolks
  • ½ cup (100g) granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ cup (85g) semi-sweet chocolate chips
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  2. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  3. In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring until thickened, about 5 minutes. Remove from heat and stir in butter and vanilla extract. Let the custard cool completely.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack.
  5. Once the cookies and custard are completely cool, spread a small amount of custard onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
  6. Combine the chocolate chips, heavy cream, and butter in a heat-proof bowl. Microwave in 15-second intervals, stirring after each interval, until smooth and glossy.
  7. Dip the top of each cookie sandwich into the chocolate glaze or spread it with a small spatula. Let the glaze set before serving. You can refrigerate the cookies briefly to speed up the process.

Notes

[‘Chill your dough to help the cookies maintain their shape and prevent spreading.’, ‘Constant stirring is key to avoiding lumps while making the custard filling.’, ‘Use room-temperature ingredients for even blending.’, ‘Pull cookies out of the oven as soon as the edges start to turn golden for a soft texture.’, “Thin chocolate glaze with a few drops of cream if it’s too thick.”]

Nutrition

Keywords: Boston Cream Pie Cookies, dessert, easy recipe, chocolate glaze, custard filling, handheld dessert

Find it online: https://tempotaste.com/irresistible-boston-cream-pie-cookies-recipe-easy-dessert/