Description
Delicious Boston Cream Pie Cookies featuring soft yellow cake cookies, smooth vanilla pastry cream, and a glossy chocolate glaze.
Ingredients
Scale
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 4 ounces semi-sweet chocolate chips (or chopped chocolate)
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon light corn syrup (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set this dry mixture aside.
- In a large bowl, using an electric mixer, cream ½ cup unsalted butter and ¾ cup granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the reserved dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a medium saucepan, heat 1 ½ cups whole milk over medium heat until it just begins to simmer gently. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks, ½ cup granulated sugar, and 3 tablespoons cornstarch until smooth and pale.
- Slowly temper the hot milk into the egg yolk mixture, whisking continuously to prevent scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Return to medium-low heat and cook, whisking constantly, until thickened and gently boiling, about 3-5 minutes.
- Remove from heat and stir in 1 ½ teaspoons vanilla extract and 1 tablespoon unsalted butter until smooth.
- Pour into a clean bowl, cover with plastic wrap, and refrigerate for at least 2-3 hours until chilled and firm.
- In a small heatproof bowl, combine 4 ounces semi-sweet chocolate chips, ¼ cup heavy cream, 1 tablespoon unsalted butter, and ½ teaspoon light corn syrup (if using).
- Melt gently using a double boiler or microwave in 20-second intervals, stirring until smooth.
- Let cool for 10-15 minutes until slightly warm but still pourable.
- Once cookies are cool and pastry cream is chilled, pair up cookies of similar size.
- Spread about 1 tablespoon of chilled pastry cream onto the flat side of half the cookies.
- Top each filled cookie with a remaining plain cookie, pressing down slightly.
- Dip the tops of each sandwich cookie into the chocolate glaze, allowing excess to drip off.
- Place glazed cookies on a wire rack over parchment paper or back on a parchment-lined baking sheet.
- Allow the glaze to set at room temperature for about 30 minutes or in the refrigerator for 15-20 minutes.
Notes
- Make sure cookies are completely cool before assembling.
- Chill the pastry cream adequately for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg