Description
Soft sponge cookies layered with smooth pastry cream and topped with a glossy chocolate glaze—these Boston Cream Pie Cookies capture all the charm of the classic cake in elegant handheld form.
Ingredients
- For the cookies (sponge):
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk
- For the pastry cream filling:
- 1 cup milk
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the chocolate glaze:
- 4 oz semi-sweet chocolate, chopped
- ¼ cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175 °C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy, then beat in egg and vanilla.
- Alternate adding dry ingredients and milk to the creamed mixture until a soft batter forms.
- Drop rounded tablespoons of dough onto baking sheets and bake for 10–12 minutes. Cool on a wire rack.
- Prepare pastry cream: heat milk until just simmering. Whisk egg yolks, sugar, and cornstarch until pale.
- Temper yolks with hot milk, then return to heat, stirring until thickened. Off heat, whisk in butter and vanilla. Cool completely.
- Make glaze: heat cream to simmering, pour over chocolate and butter. Let sit, then stir until smooth and slightly thickened.
- Assemble: spoon or pipe cooled pastry cream on one cookie, top with another to sandwich, then dip top into chocolate glaze. Let set before serving.
Notes
- Chill pastry cream fully before assembly to avoid soggy cookies.
- Use a cookie scoop for uniform size and even baking.
- For a kid-friendly version, skip any coffee flavoring in the glaze or cream.
- Freeze unassembled cookies and cream separately for longer storage.
- Use instant pudding as a time-saving alternative to homemade pastry cream.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 13g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
