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Boston Cream Pie Cookies

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These soft and fluffy cookies are inspired by the classic Boston Cream Pie. Filled with creamy vanilla pudding and topped with rich chocolate ganache, they’re a perfect handheld version of the beloved dessert!

Ingredients

Scale

For the Cookies:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

For the Filling:

  • 1 cup vanilla pudding (prepared, chilled)

For the Ganache:

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions

  1. Make the Cookies:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
    • Beat in the egg, vanilla extract, and milk until smooth.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
    • Bake for 10–12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
  2. Prepare the Ganache:
    • Heat the heavy cream in a small saucepan or microwave until steaming (but not boiling).
    • Pour the hot cream over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly to thicken.
  3. Assemble the Cookies:
    • Spoon or pipe a dollop of vanilla pudding onto the flat side of half the cookies.
    • Top with the remaining cookies to create sandwiches, pressing gently to secure.
  4. Top with Ganache:
    • Spoon or drizzle the chocolate ganache over the tops of the assembled cookie sandwiches. Let the ganache set before serving.

Notes

  • For a richer filling, mix whipped cream with the vanilla pudding.
  • Store cookies in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Use a pastry bag for a neater pudding application.

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