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Boston Cream Pie Cookies Recipe

Boston Cream Pie Cookies Recipe
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★★★★★

4.8 from 17 reviews

Boston Cream Pie Cookies combine the classic flavors of a Boston cream pie into a delightful cookie form. These cookies have a tender, buttery base with a hollow well filled with rich homemade pastry cream and topped with smooth chocolate ganache, making them a perfect elegant dessert or treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 4¼ cups all-purpose flour (599g)
  • 1 cup salted butter, softened (227g)
  • ½ cup canola oil (or vegetable oil)
  • 2 cups granulated sugar (400g)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons cornstarch
  • 1½ teaspoons baking powder
  • 1 teaspoon salt

Pastry Cream

  • 1 cup granulated sugar (200g)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 egg yolks
  • ½ cup cornstarch
  • 4 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Chocolate Ganache

  • ⅔ cup heavy cream
  • ⅔ cup semisweet chocolate chips
  • 2 tablespoons salted butter

Instructions

  1. Prepare the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place 4-inch tart tins spaced evenly on the sheet. In a large mixing bowl, cream together 1 cup softened butter and 2 cups granulated sugar using a hand or stand mixer until combined. Add 2 eggs and beat on medium-high for a couple of minutes. Mix in ½ cup canola oil and 1 tablespoon vanilla extract, continuing to beat on medium-high for 4 to 5 minutes until the mixture is light and fluffy. Sift together 4¼ cups flour, 2 teaspoons cornstarch, 1½ teaspoons baking powder, and 1 teaspoon salt, then blend into the wet mixture on low speed until just combined, scraping sides as needed.
  2. Shape the Cookies: Scoop about ¼ cup of dough into each tart tin. Using the bottom of a flat measuring cup or glass, press the dough firmly into the tins to form wells without creating holes. Refrigerate the shaped dough in the tins for 15 minutes to chill.
  3. Bake the Cookies: Bake the chilled cookies for 12-15 minutes until edges are just starting to turn golden but centers remain pale. If cookies puff up in the middle, gently tap the pan to deflate. Let cool in the tins until warm and firm enough to remove, then transfer to a cooling rack to cool completely.
  4. Make the Pastry Cream: In a medium saucepan, whisk together 1 cup sugar, 3 cups whole milk, 1 cup heavy cream, 8 egg yolks, ½ cup cornstarch, and ¼ teaspoon salt until smooth. Heat mixture over medium or medium-low heat, whisking frequently until it thickens and comes to a boil. Boil for 30-60 seconds while whisking, then remove from heat and strain through a fine mesh sieve. Stir in 4 tablespoons butter and 1 teaspoon vanilla extract until melted. Cover with plastic wrap pressed directly onto the surface and refrigerate until fully chilled.
  5. Prepare the Ganache: Heat ⅔ cup heavy cream in the microwave until simmering, then pour over ⅔ cup semisweet chocolate chips in a heat-proof bowl. Let sit for 1-2 minutes, then whisk until smooth. Stir in 2 tablespoons salted butter until combined. Allow the ganache to cool for 5-10 minutes until thick but spreadable.
  6. Assemble the Cookies: Spoon a generous amount of pastry cream into each cookie well, mounding slightly. Top each with a spoonful of chocolate ganache, letting it gently drip over the sides. Chill assembled cookies in the refrigerator for 1-2 hours before serving for best flavor and texture.
  7. Storage: Store cookies in a single layer in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use softened butter for easier creaming and better texture.
  • Chilling the dough before baking helps maintain the cookie shape and well.
  • Make sure to press dough carefully to avoid holes that cause filling leakage.
  • Pastry cream should be strained to remove any lumps for a silky smooth filling.
  • Allow ganache to cool enough so it doesn’t melt the pastry cream but remains spreadable.
  • The recipe yields 18 cookies using 4″ tart tins; bake in batches if needed.
  • These cookies are best served chilled but can be enjoyed at room temperature.

Nutrition

Keywords: Boston Cream Pie Cookies, Pastry Cream Cookies, Chocolate Ganache Cookies, Dessert Cookies, Classic American Dessert

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