Introduction

Boston Cream Pie Cookies offer a delightful twist on the classic dessert, combining soft, buttery cookies with a rich whipped cream filling and a luscious chocolate glaze. Perfectly portable and irresistibly tasty, these cookies are an ideal treat for any occasion.

A tall stack of three round doughnuts is shown, each doughnut having a fluffy golden-yellow base with a slight crisp edge. Each doughnut is topped with a thick, shiny, dark chocolate glaze that covers the entire top surface smoothly. The top doughnut has a central well filled with small dark chocolate chips sprinkled generously with white sugar crystals, adding texture and contrast. The doughnuts are placed on a glossy white plate with a subtle reflective shine, resting on a white marbled surface. 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 bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until 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 flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape while baking.
Step 5: Meanwhile, prepare the cream filling by pouring the heavy cream into a medium bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer until stiff peaks form, about 3-5 minutes. Refrigerate until ready to use.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing them 2 inches apart.
Step 8: Bake for 10-12 minutes, or until edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool.
Step 9: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Melt the chocolate chips and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and fully melted. Let cool slightly.
Step 11: Assemble the cookies by placing a generous dollop of whipped cream on the flat side of one cookie, then sandwiching with another cookie, flat side down. Gently press to spread the filling evenly to the edges. Repeat with remaining cookies and filling.
Step 12: Dip or drizzle the assembled cookie sandwiches with the melted chocolate glaze. Place them on a wire rack and allow the chocolate to set.

Tips & Variations

Make sure the butter is softened to room temperature for easy creaming and a smooth cookie dough.
For an extra flavor twist, add a splash of almond extract to the cream filling.
Use dark chocolate instead of semi-sweet for a richer chocolate glaze.
Sprinkle chocolate shavings on the glaze before it sets for a decorative touch.

Storage

Store the Boston Cream Pie Cookies in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, you can serve them chilled or bring them to room temperature. If desired, let them sit out for a few minutes before serving to soften the cream filling slightly.

How to Serve

A close-up view of a stack of three round pancakes on a white plate with a smooth white marbled texture surface beneath it. Each pancake layer is golden brown on the edges with a light, fluffy yellow interior. The top pancake is thickly coated with glossy dark chocolate covering the entire top surface, and the very center has a small cluster of chocolate sprinkles mixed with white powdered sugar. The middle pancake has a thinner layer of dark chocolate spread evenly over it, and the bottom pancake has a similar thin chocolate layer visible just beneath the second pancake. The overall look is rich and indulgent, with the dark chocolate providing a shiny contrast to the soft pancakes. 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 ahead of time?

Yes, the cookie dough can be refrigerated for up to 24 hours before baking. Just cover it tightly with plastic wrap until ready to use.

How do I prevent the whipped cream filling from melting too quickly?

Keep the whipped cream filling chilled until ready to assemble the cookies. Prepare the filling just before assembly and store assembled cookies in the refrigerator to maintain freshness and texture.