Introduction

Boston Cream Pie Cookies offer a delightful twist on the beloved classic dessert. These sandwich cookies combine soft, buttery dough with a luscious whipped cream filling and a rich chocolate glaze. They’re perfect for anyone craving the flavors of Boston cream pie in a portable, bite-sized treat.

The image shows two thick, golden brown donuts stacked on top of each other on a white plate. Each donut is coated with smooth, shiny dark chocolate glaze that drips slightly over the edges, especially noticeable on the top donut. The top donut is sprinkled with small white sugar crystals, adding texture and contrast against the dark chocolate. The donuts have a soft, light texture with a slight golden crisp at the edges. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
Step 2: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Step 5: In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Avoid overwhipping.
Step 6: Keep the whipped cream filling in the refrigerator to stay cool and firm while preparing the cookies.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked.
Step 10: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1-2 minutes total.
Step 12: Let the chocolate cool slightly before glazing the cookies.
Step 13: Take one cookie and place a generous dollop of the whipped cream filling on the flat side. Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
Step 14: Repeat with the remaining cookies and cream filling until all are assembled.
Step 15: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
Step 16: Place the glazed cookies on a wire rack to set.

Tips & Variations

Chill the dough properly to prevent spreading and achieve a soft, thick cookie texture.
Use high-quality chocolate for glazing to enhance the flavor and shine.
For a firmer filling, fold in a small amount of mascarpone cheese to the whipped cream.
Try swapping semi-sweet chocolate chips for dark chocolate or white chocolate for different taste profiles.

Storage

Store the assembled Boston Cream Pie Cookies in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for about 15 minutes. For best texture, assemble the cookies fresh and glaze just before serving. The whipped cream filling doesn’t freeze well.

How to Serve

A stack of three thick, soft pancakes each separated by a smooth, glossy dark chocolate layer. The top pancake is coated with a shiny chocolate glaze, with a circle of chocolate chips sprinkled with white sugar crystals in the center. The pancakes have a light golden color with slightly darker edges. They rest on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated. This resting time can actually improve the texture and flavor of the cookies.

How do I prevent the chocolate glaze from melting the filling?

Make sure the whipped cream filling is well chilled before assembling the cookies. Let the chocolate cool slightly before dipping or drizzling to avoid melting the cream.