Description
These delightful Boston Cream Pie Cookies feature soft, tender vanilla cookies sandwiching a luscious, creamy pastry cream. Each cookie is then crowned with a glossy, rich chocolate ganache and a scattering of delicate white sprinkles. The combination offers a harmonious blend of sweet vanilla and deep chocolate flavors, with a pleasing contrast between the tender cookie and smooth filling.
Ingredients
- For the Vanilla Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- For Garnish:
- 2 tablespoons white nonpareil sprinkles (optional)
Instructions
- **Prepare the Cookies:** In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut out shapes. Place cookies 1 inch apart on prepared baking sheets. Reroll scraps as needed.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- **Prepare the Pastry Cream:** In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, continuing to whisk.
- Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
- **Prepare the Chocolate Ganache:** In a heatproof bowl, place the chocolate chips or chopped chocolate. Heat the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
- **Assemble the Cookies:** Once the cookies and pastry cream are completely cooled, spread about 1-2 tablespoons of pastry cream onto the flat side of half of the cookies. Top with the remaining cookies to form sandwiches.
- Dip the top of each sandwich cookie into the warm chocolate ganache, allowing any excess to drip off. Immediately sprinkle with white nonpareils, if using. Place on a wire rack set over parchment paper to allow the ganache to set.
- Store Boston Cream Pie Cookies in an airtight container in the refrigerator.
Notes
Ensure all cookie ingredients are at room temperature for optimal mixing and dough consistency.
Chilling the cookie dough is essential to prevent excessive spreading during baking and helps maintain the cookie’s shape.
For an extra smooth pastry cream, you can press it through a fine-mesh sieve after cooking and before chilling.
If the ganache becomes too thick while assembling, gently reheat it over a double boiler or in short bursts in the microwave, stirring frequently, until it reaches a dippable consistency.
These cookies are best enjoyed chilled and can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 60 minutes (includes dough chilling)
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g