Print

Best 310-Calorie boston cream pie cookies

boston cream pie cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make soft vanilla cookies filled with a rich, homemade pastry cream and topped with a smooth chocolate ganache. This cookie captures all the classic flavors of Boston Cream Pie in one perfect bite.

Ingredients

  • For the Vanilla Cookies: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt
  • For the Pastry Cream Filling: 1 1/2 cups whole milk; 1/2 cup granulated sugar; 3 large egg yolks; 1/4 cup cornstarch; 1 teaspoon vanilla extract
  • For the Chocolate Topping: 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Instructions

  1. Prepare the Cookies: Beat the softened butter and sugar until light and fluffy. Mix in the egg and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
  2. Chill the Dough: Form the dough into a disk, wrap it, and chill it for at least 30 minutes.
  3. Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto prepared baking sheets. Bake for 9 to 11 minutes until the edges are lightly golden. Let them cool completely on a wire rack.
  4. Make the Pastry Cream: Heat the milk in a saucepan until simmering. While the milk heats, whisk the sugar, egg yolks, and cornstarch together in a bowl until pale. Slowly pour the hot milk into the egg mixture while whisking constantly.
  5. Thicken the Cream: Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly and bubbles. Remove from heat and stir in the vanilla. Cover the surface directly with plastic wrap and chill completely.
  6. Assemble the Filling: Once the cookies and cream are cold, use a small knife or piping tip to hollow out a small well in the center of half the cookies. Fill each well generously with chilled pastry cream. Top with the remaining cookies to create sandwiches.
  7. Prepare the Ganache: Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until it just begins to boil. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then stir until smooth and glossy.
  8. Top the Cookies: Dip the top of each filled cookie sandwich into the warm ganache, or drizzle it over the top. Let the chocolate set before serving.

Notes

  • You must chill the pastry cream thoroughly; warm cream will make assembly messy.
  • For the cleanest filling, use a piping bag fitted with a round tip to pipe the cream into the cookies.
  • If you prefer a quicker topping, use melted chocolate instead of making a full ganache.

Nutrition

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