Description
Hello, fellow dessert lovers! Today, we’re bringing you a delightful twist on the classic Boston Cream Pie – meet the Irresistible Boston Cream Pie Cookies. If you adore the rich, creamy layers of a traditional Boston Cream Pie, you’re in for a treat with these cookies. These bite-sized wonders are perfect for satisfying your sweet tooth while offering the same comforting flavors as the original cake. Whether you’re a fan of indulgent desserts or just love trying new cookie recipes, this one will quickly become a favorite!
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Filling:
- 1 cup vanilla pudding (store-bought or homemade)
For the Topping:
- 1 cup chocolate ganache (you can use store-bought or make your own)
Feel free to make substitutions if you have dietary restrictions:
- For a dairy-free version, use non-dairy butter and sour cream, and opt for a plant-based vanilla pudding and ganache.
- If you’re gluten-free, you can swap the all-purpose flour with a gluten-free flour blend.
Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set it aside.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set this dry mixture aside for later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together ½ cup unsalted butter and ¾ cup granulated sugar until light and fluffy. This step will help to create a soft and tender cookie. Use an electric mixer for best results, but a hand whisk will also work.
Step 4: Add the Wet Ingredients
Once the butter and sugar are creamed, beat in 1 large egg and 1 teaspoon vanilla extract. Mix well until the batter is smooth and well-combined.
Step 5: Incorporate the Dry Ingredients and Sour Cream
Gradually add the dry ingredients to the butter mixture, alternating with ½ cup sour cream, beginning and ending with the flour mixture. Mix just until combined; be careful not to overmix.
Step 6: Shape the Dough
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Space each dough ball about 2 inches apart to allow for spreading as they bake.
Step 7: Bake the Cookies
Bake for 10-12 minutes or until the edges of the cookies are lightly golden. The centers may appear slightly soft, but they will firm up as they cool. Let the cookies cool completely on a wire rack before assembling.
Step 8: Assemble the Cookies
Once the cookies have cooled, it’s time to fill them! Spread a generous amount of vanilla pudding on the flat side of half the cookies. Place another cookie on top, gently pressing down to create a sandwich.
Step 9: Dip in Chocolate Ganache
Next, dip the top of each cookie sandwich into chocolate ganache, allowing any excess to drip off. You can use store-bought ganache, or make your own by melting chocolate and mixing it with heavy cream. Allow the ganache to set before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Don’t overmix the dough: Overmixing can lead to dense cookies. Mix until the ingredients are just combined for the lightest texture.
- Chill the dough: If you find the dough is too soft to scoop, chill it in the refrigerator for about 30 minutes to make it easier to handle.
- Use homemade pudding for a richer flavor: While store-bought vanilla pudding works well, making your own custard or pudding from scratch can add a luxurious, homemade touch to your cookies.
- Make sure the ganache is cooled before dipping: Hot ganache may run off the cookies. Let it cool slightly until it’s thick enough to coat the cookies but not too firm.