Introduction

These Boston Cream Pie Cookies capture the classic flavors of the beloved dessert in a fun, handheld treat. Soft cookies sandwich a luscious whipped cream filling, all topped with a rich chocolate glaze. They make a perfect dessert for any occasion.

A stack of three round donuts with a smooth, shiny dark chocolate glaze covering the top of each. The donuts have a light golden-brown color with a soft, fluffy texture visible on the sides. The top donut has small chocolate sprinkles or crumbs sprinkled in the center of the glaze, adding some texture and detail. The stack sits on a white plate with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
Step 2: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Step 5: In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Avoid overwhipping.
Step 6: Set the cream filling aside in the refrigerator to keep it cool and firm.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
Step 10: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1-2 minutes total.
Step 12: Let the chocolate cool slightly before glazing the cookies.
Step 13: Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
Step 14: Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
Step 15: Repeat with the remaining cookies and cream filling until all are assembled.
Step 16: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
Step 17: Place the glazed cookies on a wire rack to set.

Tips & Variations

For extra stability, chill the assembled sandwiches before glazing to prevent the cream from oozing out.
Use dark chocolate instead of semi-sweet for a more intense chocolate flavor.
Try flavoring the whipped cream with a touch of coffee or almond extract for a unique twist.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream filling, they are best enjoyed fresh and should be kept chilled. Let them sit at room temperature for 10 minutes before serving. You can reheat the cookies gently by removing the chocolate glaze, warming the cookies briefly, then reassembling if desired.

How to Serve

A close-up of a stack of three round donuts on a white marbled surface. Each donut has a soft, golden-brown base with a smooth, shiny dark chocolate glaze on top. The top donut is decorated with small dark chocolate sprinkles clustered in the center. The texture of the glaze looks thick and glossy, while the base appears fluffy and light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough in advance?

Yes, you can prepare the dough up to 24 hours ahead and keep it refrigerated. This helps develop the flavors and makes shaping easier.

What if I don’t have a hand mixer to whip the cream?

If you don’t have a hand mixer, you can whip the cream by hand using a whisk, but it will take more time and effort. Make sure your cream is very cold to achieve better volume.