Hello there, cookie lovers! Ready to indulge in a delightful twist on a classic dessert? Today, we’re diving into the world of Irresistible Boston Cream Pie Cookie Bites. These little treats pack all the flavors of the iconic Boston cream pie into a bite-sized delight that’s perfect for any occasion.
Introduction
Boston Cream Pie is a beloved dessert with a rich history dating back to the 19th century. Traditionally a cake filled with custard and topped with chocolate glaze, this version transforms the flavors into adorable cookie bites that are just as indulgent. Perfect for parties, family gatherings, or simply satisfying a sweet craving, these cookie bites are sure to impress.
Ingredients
To prepare this comforting recipe, you’ll need:
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- For the Chocolate Glaze:
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
How to Make Irresistible Boston Cream Pie Cookie Bites
Follow these steps to create your own delicious Boston Cream Pie Cookie Bites:
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.
- Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Custard:
- Heat milk in a medium saucepan until simmering. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover with plastic wrap, and refrigerate until chilled.
- Assemble the Cookie Bites:
- Once the cookies are cooled, spread a generous amount of custard on the flat side of half of the cookies. Top with the remaining cookies to create sandwich cookies.
- Prepare the Chocolate Glaze:
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each, until smooth. Stir in the heavy cream until well combined.
- Dip the tops of the sandwich cookies in the chocolate mixture and let set on a wire rack.
Helpful Tips
- Cookie Tips:
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Custard Tips:
- Constant stirring is crucial to prevent lumps in the custard.
- Chill the custard thoroughly before assembling to ensure it holds its shape between the cookies.
Cooking Tips
- For a richer custard, use half-and-half instead of whole milk.
- If you prefer milk chocolate over dark chocolate, feel free to make that substitution for the glaze.
- A stand mixer can make the cookie dough preparation quicker and easier.
Serving Suggestions
These Boston Cream Pie Cookie Bites are delightful on their own but can be paired with a cold glass of milk or a hot cup of coffee. For an extra special touch, dust the tops with a bit of powdered sugar before serving.
3 Frequently Asked Questions (FAQs)
Q: Can I use a different type of flour? A: Yes, you can use gluten-free flour to make this recipe suitable for those with gluten sensitivities. Just ensure it’s a 1:1 substitute.
Q: How do I store leftover cookies? A: Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste.
Q: Can I make the custard ahead of time? A: Absolutely! You can prepare the custard up to two days in advance. Just keep it covered and refrigerated until you’re ready to assemble the cookies.
Nutritional Information
Nutritional Information (per serving)
- Calories: 250 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 85mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 400 IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 1.5mg
These cookie bites offer a delightful balance of carbs, fats, and proteins. The use of dark chocolate provides antioxidants, while the custard filling offers a good dose of calcium and vitamin D.
Storage and Leftovers
Refrigerate: Store the assembled cookie bites in an airtight container in the refrigerator for up to 3 days. The custard filling and chocolate glaze will stay fresh and delicious.
Reheat: These cookie bites are best enjoyed chilled or at room temperature, so no reheating is necessary. If you prefer warm cookies, you can microwave individual cookies for about 10-15 seconds.
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Conclusion
Thank you for joining me in making these Irresistible Boston Cream Pie Cookie Bites. I hope you enjoy them as much as I do! Please try out the recipe and let me know your thoughts in the comments. I’d love to hear about any creative twists or personal touches you add to these delightful treats. Happy baking!
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Boston Cream Pie Cookie Bites Recipe – Irresistible Treats
Description
Hello there, cookie lovers! Ready to indulge in a delightful twist on a classic dessert? Today, we’re diving into the world of Irresistible Boston Cream Pie Cookie Bites. These little treats pack all the flavors of the iconic Boston cream pie into a bite-sized delight that’s perfect for any occasion.
Ingredients
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- For the Chocolate Glaze:
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.
- Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Custard:
- Heat milk in a medium saucepan until simmering. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover with plastic wrap, and refrigerate until chilled.
- Assemble the Cookie Bites:
- Once the cookies are cooled, spread a generous amount of custard on the flat side of half of the cookies. Top with the remaining cookies to create sandwich cookies.
- Prepare the Chocolate Glaze:
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each, until smooth. Stir in the heavy cream until well combined.
- Dip the tops of the sandwich cookies in the chocolate mixture and let set on a wire rack.
Notes
- Cookie Tips:
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Custard Tips:
- Constant stirring is crucial to prevent lumps in the custard.
- Chill the custard thoroughly before assembling to ensure it holds its shape between the cookies.
