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Boston Cream Pie Cookies Recipe

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★★★★★

4.8 from 125 reviews

Delight in these Boston Cream Pie Cookies that capture the essence of the classic dessert in cookie form. Soft, buttery cookies sandwich a smooth, whipped cream filling, all elegantly dipped in a rich semi-sweet chocolate glaze. Perfectly balanced in flavor and texture, these cookies bring nostalgia and indulgence together in every bite.

Ingredients

Scale

Cookie Dough

  • 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

Cream Filling

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for the cream filling)

Chocolate Glaze

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients on low speed until just combined, being careful not to overmix.
  4. Chill Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to firm up for easier handling and better texture.
  5. Make Cream Filling: In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip until stiff peaks form, approximately 3-5 minutes, ensuring not to overwhip. Refrigerate until ready to assemble.
  6. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking.
  7. Scoop and Bake Cookies: Using a cookie scoop or tablespoon, drop rounded dough balls spaced about 2 inches apart onto prepared sheets. Bake for 10-12 minutes until edges are lightly golden, while centers remain slightly soft.
  8. Cool Cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely, preventing sogginess.
  9. Melt Chocolate Glaze: Combine semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and melted, about 1-2 minutes total.
  10. Assemble Cookies: On the flat side of one cookie, place a generous dollop of whipped cream filling, then top with a second cookie flat side down, gently pressing to spread filling evenly.
  11. Glaze Cookies: Drizzle or dip the assembled cookie sandwiches in the melted chocolate glaze, allowing excess to drip off.
  12. Set and Serve: Place glazed cookies on a wire rack to allow chocolate to set before serving. Enjoy freshly made or store in an airtight container.

Notes

  • Ensure the butter is properly softened for easier creaming and a tender cookie texture.
  • Do not overmix the dough to avoid tough cookies.
  • Chilling the dough is crucial for maintaining cookie shape during baking.
  • When whipping cream, stop once stiff peaks form to prevent turning it into butter.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated to keep the cream filling fresh.
  • For a richer chocolate glaze, use high-quality semi-sweet chocolate chips.

Keywords: Boston Cream Pie Cookies, chocolate filled cookies, whipped cream filling cookies, dessert cookies, sandwich cookies

Find it online: https://todayfoodrecipe.com/boston-cream-pie-cookies-recipe/