Discover how to make Boston Cream Pie Cookies with this easy recipe. These cookies are perfect for any occasion and blend rich chocolate and creamy filling for a delightful treat.
Yum!! This is officially my new favorite cookie! It has a buttery, rich shortbread cookie base filled to the brim with the creamiest, smoothest custard and topped with a luscious chocolate ganache topping. The flavors complement each other so well, and they look beautiful.
Boston Cream Pie Cookies Recipe | Easy to Make
This is a Crumbl-type cookie with cake-like cookies, so it is pretty substantial. These Boston cream pie cookies are like a small Boston cream pie but in a cookie form. If you like Crumbl cookies, you are going to love these fabulous cookies.
My mother’s family lived in a suburb of Boston, so I visited my grandparents there a lot when I was young. There are some very good desserts to come from the Boston area including toll house cookies and fig newtons. The official state dessert, however, is the Boston cream pie. The dessert was first created at the Boston’s Parker House in downtown Boston in 1856. In spite of the name, it wasn’t a pie until the mid-1950s. The classic Boston cream pie is now thought of as an iconic dessert with delicious custard and chocolate ganache.
These cookies are surprisingly easy to make at home with simple ingredients. The homemade pastry cream filling can be prepared in advance, making assembly a breeze. They are ideal for bake sales, holiday gatherings, or any time you’re craving a sweet Boston cream pie fix.
Whether you are a fan of the original dessert or just looking for a new cookie, this Boston cream pie cookie recipe will surely delight you.
The Boston cream pie cookie recipe starts with a soft, cake-like cookie base that is filled with a delicious vanilla cream filling. It is then topped with a rich chocolate ganache to mimic the look and flavors of Boston cream pie.
Tips and variations for making these Boston cream pie cookies:
● Keep the thickness of the cookie at no less than ¼ of an inch thick. Any thinner and the cookie will not be able to hold the weight of the vanilla pastry cream and chocolate glaze
● Whisk, whisk, whisk that Boston cream filling. Whisking it continuously keeps the eggs in the custard from “scrambling” or curdling.
● If the chocolate doesn’t fully melt, simply pop the bowl into the microwave and heat at 50% power in 20-second increments until you can whisk it smooth.
● You want to place the chocolate ganache in the center of the cookie and allow it to spread out. However, the edges of the cookies should show the custard, so do not cover the top of the cookies completely.
● If you prefer dark chocolate, substitute that for the semi-sweet chocolate. Dark chocolate makes for a very luxurious chocolate ganache.
● It only takes 20 minutes to cool the cookies fully.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● How to make vanilla extract
● Elevate Your Baking Game: Learn the Magic of Sifting
● Butter in Baking: Essential Tips for Perfect Baked Goods
● Cake Troubleshooting 101: Navigating Baking Challenges with Ease
● Store leftovers covered in the fridge for up to 4 days.
● You can freeze these cookies in a single layer in an airtight container for two months. Thaw in the fridge before serving.
● This recipe is made with simple ingredients commonly found at your local grocery store.
Other Crumbl-type cookies you might enjoy:
● Easy Lemon Meringue Pie Cookies Recipe
● Easy Soft Gingerbread Cookies: Best Recipe
Boston Cream Pie Cookies Recipe Ingredients:
For the Cookie Base:
● ½ cup Corn Starch
● ½ cup Confectioners Sugar (plus a tablespoon for rolling the dough)
● 1 cup All-purpose Flour
● ¾ cup Butter, softened
For the Filling and Topping:
● ½ cup Granulated White Sugar
● ¼ cup Cornstarch
● ¼ teaspoon Salt
● 2 cups Whole Milk
● 4 egg Yolks
● 1 tsp Vanilla Extract
● 4 ounces Semi-Sweet Baking Chocolate, chopped
● 1/3 cup Heavy Whipping Cream
Boston Cream Pie Cookies Mise en Place:
● 4″ Tart Pans
● Rubber Spatula
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Measuring Cup
● Measuring Spoons
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)
● Medium Saucepan
● Whisk
● Small Bowl, microwave-safe bowl
Boston Cream Pie Cookies Directions:
1. Preheat the oven to 325 degrees Fahrenheit.
2. Put the cornstarch, confectioners’ sugar, and flour in the bowl of a stand mixer and stir at low speed until combined for about 30 seconds.
3. Add the softened butter and beat, starting on low and increasing the speed as the dough comes together. This will take about 5-7 minutes.
4. Divide the dough into 6 equal portions (between 2.5-2.75oz). Push the dough into the tart pan so it covers the bottom and sides evenly about ¼-inch thick.
5. Place the tart pans on a cookie sheet and bake in a preheated 325°F oven for 15-17 minutes. The cookies will be golden brown.
6. Place the tart pans on a cooling rack to cool completely.
7. Now, it is time to make the custard filling. Whisk together the sugar, cornstarch, and salt in a medium saucepan.
8. Add the milk, egg yolks, and vanilla extract. Whisk until combined over medium heat, whisking constantly until thickened. Remove from heat and cool for 5 minutes.
9. Remove the cooled cookies from each tart pan and spoon 3-4 tablespoons of the custard into the cookie.
10. Place the cookies into the fridge to chill and set for 15 minutes.
11. Place the chopped chocolate in a small mixing bowl.
12. Heat the heavy cream in the microwave on high for 1-1.5 minutes until hot.
13. Pour the hot cream over the chocolate and let it stand for 5-7 minutes to melt it before whisking the mixture until smooth.
14. Add 1-2 tablespoons of the chocolate ganache to the top center of the chilled custard. Do not completely cover the custard; you want to leave an edge of the custard peeking out.
15. Chill for 10 minutes to set.
16. The leftover Boston cream pie cookies can be stored covered in the fridge for up to four (4) days.
17. You can freeze these Boston cream cookies in a single layer in an airtight container for up to two (2) months. Thaw in the fridge before serving.
Boston Cream Pie Cookies Recipe | Easy to Make
Boston Cream Pie Cookies Recipe | Easy to Make. Discover how to make Boston Cream Pie Cookies with this easy recipe. These cookies are perfect for any occasion and blend rich chocolate and creamy filling for a delightful treat.
Ingredients
For the Cookie Base:
- ½ cup Corn Starch
- ½ cup Confectioners Sugar (plus a tablespoon for rolling the dough)
- 1 cup All-purpose Flour
- ¾ cup Butter, softened
For the Filling and Topping:
- ½ cup Granulated White Sugar
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 2 cups Whole Milk
- 4 egg Yolks
- 1 tsp Vanilla Extract
- 4 ounces Semi-Sweet Baking Chocolate, chopped
- 1/3 cup Heavy Whipping Cream
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Put the cornstarch, confectioners' sugar, and flour in the bowl of a stand mixer and stir at low speed until combined for about 30 seconds.
- Add the softened butter and beat, starting on low and increasing the speed as the dough comes together. This will take about 5-7 minutes.
- Divide the dough into six (6) equal portions (between 2.5 and 2.75oz). Push the dough into the tart pan so it covers the bottom and sides evenly, about ¼-inch thick.
- Place the tart pans on a cookie sheet and bake in a preheated 325°F oven for 15-17 minutes. The cookies will be golden brown.
- Place the tart pans on a cooling rack to cool completely.
- Now, it is time to make the custard filling. Whisk together the sugar, cornstarch, and salt in a medium saucepan.
- Add the milk, egg yolks, and vanilla extract. Whisk until combined over medium heat, whisking constantly until thickened. Remove from heat and cool for 5 minutes.
- Remove the cooled cookies from each tart pan and spoon 3-4 tablespoons of the custard into the cookie.
- Place the cookies into the fridge to chill and set for 15 minutes.
- Place the chopped chocolate in a small mixing bowl.
- Heat the heavy cream in the microwave on high for 1-1.5 minutes until hot.
- Pour the hot cream over the chocolate and let it stand for 5-7 minutes to melt before whisking the mixture until smooth.
- Add 1-2 tablespoons of the chocolate ganache to the top center of the chilled custard. Do not completely cover the custard; you want to leave an edge of the custard peeking out.
- Chill for 10 minutes to set.
- The leftover Boston cream pie cookies can be stored covered in the fridge for up to four (4) days.
- You can freeze these Boston cream cookies in a single layer in an airtight container for up to two (2) months. Thaw in the fridge before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 694Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 207mgSodium: 321mgCarbohydrates: 66gFiber: 4gSugar: 30gProtein: 10g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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