Description
Hello, baking enthusiasts! Get ready to indulge in a treat that combines the irresistible flavors of Boston Cream Pie with the convenience of cookies. These Decadent Boston Cream Pie Cookies are the perfect combination of soft vanilla cookies, a creamy filling, and rich chocolate ganache. Whether you’re a fan of Boston Cream Pie or simply love a good cream-filled cookie, this recipe is a must-try! Let’s dive into this delicious journey!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1 ½ cups dark chocolate chips, melted
- ¼ cup heavy cream (for ganache)
Optional substitutions:
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- If you’re lactose intolerant, you can swap the milk and cream for plant-based alternatives like almond or coconut milk. This will slightly change the texture, but it will still taste delicious!
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. This will take about 2-3 minutes. Add the egg and vanilla extract, mixing until everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon to create a uniform surface.
- Bake the cookies for 10-12 minutes or until the edges turn golden. Remove from the oven and allow them to cool completely on a wire rack.
Making the Cream Filling
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. You can use a hand mixer for this, but make sure not to overbeat the cream, or it could turn grainy.
- Spoon or pipe a dollop of the cream filling onto the bottom of half of the cooled cookies.
- Top with the remaining cookies to form sandwich cookies.
Preparing the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat.
- Stir in the melted chocolate chips until the mixture is smooth and glossy.
- Dip the top of each cookie sandwich into the ganache, letting the excess chocolate drip off. Place the cookies on a wire rack to set.
Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- When mixing the dough, alternate between the dry ingredients and the milk to ensure even distribution and a tender texture.
- Make sure the cookies are completely cooled before adding the cream filling, as warmth can cause the cream to melt.
- For the ganache, use high-quality chocolate chips for the best flavor. You can also use semi-sweet or milk chocolate depending on your preference.