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Boston Cream Pie Cookies Recipe

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4.6 from 147 reviews

These Boston Cream Pie Cookies offer a delightful twist on the classic dessert by combining soft, buttery cookies filled with a rich whipped cream and topped with a smooth chocolate glaze. Perfectly balanced and portable, these cookies capture the indulgent flavors of Boston Cream Pie in a fun, sandwich cookie form, making them an ideal treat for parties, casual gatherings, or anytime you crave a nostalgic dessert twist.

Ingredients

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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. Prepare the cookie dough: In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each, then stir in vanilla extract until fully combined.
  2. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing on low speed until just combined to avoid overmixing. Cover with plastic wrap and refrigerate for at least 30 minutes to help the cookies maintain their shape during baking.
  3. Make the cream filling: In a medium bowl, pour heavy cream and add powdered sugar and vanilla extract. Using a hand mixer, whip until stiff peaks form, about 3-5 minutes, careful not to overwhip. Chill the whipped cream filling in the refrigerator while baking the cookies.
  4. Bake the cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheets about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden; centers may look slightly underbaked. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  5. Prepare the chocolate glaze: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until melted and smooth, about 1-2 minutes. Let cool slightly before glazing.
  6. Assemble the cookies: Take one cooled cookie and place a generous dollop of whipped cream on the flat side. Top with another cookie, flat side down, and gently press to spread the filling to the edges. Repeat for all cookies.
  7. Glaze the cookies: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing excess to drip off. Place glazed cookies on a wire rack to set before serving.

Notes

  • Ensure the butter is softened to room temperature for easy creaming.
  • The cookies can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a decorative touch, sprinkle chocolate shavings on top of the glaze before it sets.
  • Be careful not to overwhip the cream to prevent turning it into butter.
  • Chilling the dough helps the cookies hold their shape and prevents excessive spreading during baking.

Keywords: Boston Cream Pie Cookies, Boston Cream Cookies, Chocolate Glazed Cookies, Whipped Cream Filling Cookies, Sandwich Cookies, Dessert Cookies

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