Boston Cream Pie Cookie Dessert Recipe

Introduction

Discover the delightful fusion of flavors in this Boston Cream Pie Cookie Dessert. With soft cookies sandwiching a creamy custard and topped with rich chocolate ganache, it’s an irresistible treat perfect for any occasion.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups whole milk
• ½ cup granulated sugar (for custard)
• ¼ cup cornstarch
• ½ teaspoon vanilla extract (for custard)
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream the butter with both sugars until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then add the vanilla extract. Gradually mix the dry ingredients into the wet until just combined.
4. Step 4: Scoop dough onto the prepared sheets using a cookie scoop or tablespoon, spacing them 2 inches apart.
5. Step 5: Bake for 15-20 minutes until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack.
6. Step 6: For the custard, combine milk, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until thickened.
7. Step 7: Whisk egg yolks in a bowl. Slowly add some hot milk mixture to temper eggs, then return to saucepan. Cook 2-3 more minutes, stirring.
8. Step 8: Remove custard from heat, stir in vanilla and butter. Cover and refrigerate until cool.
9. Step 9: Heat heavy cream until simmering, pour over chocolate chips in a bowl. Let sit 2-3 minutes, then stir until smooth.
10. Step 10: Spread or pipe custard onto half of the cookies. Sandwich with remaining cookies, then drizzle ganache on top. Let set before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of espresso powder to the chocolate ganache.
• You can substitute half the all-purpose flour with cake flour for a softer cookie texture.
• Use a piping bag to neatly fill the cookies with custard for a professional look.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. For best taste, let them come to room temperature before serving. The ganache may soften when refrigerated, so allow a few minutes to firm up again if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, the custard can be made a day in advance and stored covered in the refrigerator. Just bring it to room temperature before assembling the cookies.

What if I don’t have cornstarch for the custard?

You can substitute cornstarch with all-purpose flour, using about 3 tablespoons instead of ¼ cup. It might result in a slightly less silky texture, but the custard will still thicken nicely.

Boston Cream Pie Cookie Dessert Recipe

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This Boston Cream Pie Cookie Dessert combines soft, buttery cookies with a rich vanilla custard filling and a smooth chocolate ganache topping, recreating the flavors of the classic Boston cream pie in a delightful handheld treat. Perfect for dessert lovers seeking an indulgent yet approachable recipe.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ½ teaspoon vanilla extract
• 3 large egg yolks
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Prepare the Cookie Dough: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In another large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a perfect base for the cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to the butter and sugar mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
4. Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart to allow spreading during baking.
5. Bake the Cookies: Bake in the preheated oven for 15-20 minutes, or until the edges turn a light golden brown. Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Custard Filling: In a medium saucepan, combine the whole milk, granulated sugar, and cornstarch over medium heat. Stir constantly until the mixture thickens. Meanwhile, whisk the egg yolks in a separate bowl, then slowly temper the yolks by adding a small amount of the hot milk mixture while stirring continuously. Pour the tempered yolks back into the saucepan with the remaining milk mixture.
7. Cook the Custard: Continue cooking the combined mixture for an additional 2-3 minutes, stirring constantly to prevent lumps and curdling. Remove from heat and stir in vanilla extract and unsalted butter until smooth. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cooled.
8. Prepare the Ganache: In a small saucepan, gently heat the heavy cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2-3 minutes to melt the chocolate, then stir until smooth and glossy for a rich ganache.
9. Assemble the Cookies: Once the cookies are completely cooled, spoon or pipe the chilled custard filling onto the bottom side of half of the cookies. Top each filled cookie with another cookie to create sandwich cookies.
10. Finish with Ganache: Drizzle the prepared chocolate ganache over the tops of the assembled cookie sandwiches. Allow the ganache to set for a few minutes before serving to enjoy the perfect texture and flavor combination.

Notes

• Ensure the butter for the cookie dough is softened but not melted for optimal texture.
• Tempering the egg yolks is crucial to avoid scrambling when adding the hot milk mixture.
• Cover the custard with plastic wrap directly on the surface to prevent a skin from forming while chilling.
• Let the ganache cool slightly before drizzling to prevent it from running off the cookies completely.
• This recipe yields about 24 sandwich cookies depending on the size of your dough portions.

Keywords: Boston Cream Pie, Cookie Dessert, Custard Filling, Chocolate Ganache, Baked Cookies