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Boston Cream Pie Cookies

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Boston Cream Pie Cookies combine soft, buttery cookies with rich vanilla custard filling and a glossy chocolate glaze. This easy-to-make, nostalgic treat delivers classic Boston Cream Pie flavors in a portable, bite-sized dessert perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract or vanilla bean paste
  • ¼ teaspoon salt

Vanilla Custard Filling

  • 3 large egg yolks
  • ⅔ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 ¼ cups heavy cream, warmed
  • 1 teaspoon vanilla extract or vanilla bean paste

Chocolate Glaze

  • 4 ounces dark chocolate or semisweet chocolate, chopped
  • 1 tablespoon unsalted butter or heavy cream
  • Powdered sugar (optional, for garnish)

Additional

  • Optional garnishes: finely chopped toasted nuts, fresh berries, edible flowers

Instructions

  1. Prepare the Vanilla Custard Filling: Whisk together the egg yolks, granulated sugar, and cornstarch in a bowl until smooth. Slowly add the warmed heavy cream while stirring constantly to temper the eggs. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in vanilla extract. Cover the custard with plastic wrap directly on its surface and chill in the refrigerator until firm.
  2. Make the Cookie Dough: Using a mixer, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour and salt, mixing just until combined to keep the dough tender. Wrap the dough in plastic wrap and chill for at least 30 minutes to make shaping easier.
  3. Bake the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls and place them evenly spaced on a parchment-lined baking sheet. Flatten each ball slightly with your hand or the bottom of a glass. Bake for 10-12 minutes until the edges start to turn golden. Allow the cookies to cool completely on a wire rack.
  4. Assemble the Boston Cream Pie Cookies: Once the cookies are cooled, spread or pipe a generous layer of chilled vanilla custard onto the flat side of one cookie. Sandwich it with a second cookie and gently press together without squeezing out the filling.
  5. Prepare the Chocolate Glaze: Melt the dark or semisweet chocolate with butter or heavy cream in a heatproof bowl over simmering water or in short bursts in the microwave until smooth and glossy. Dip the top of each cookie sandwich into the glaze or drizzle the glaze over the cookies. Place them on parchment paper and allow the glaze to set completely before serving.

Notes

  • Chill the dough before baking to prevent spreading and maintain cookie thickness.
  • Temper the eggs in the custard by slowly adding hot cream while whisking to avoid scrambling.
  • Use real vanilla bean paste or extract for an authentic custard flavor.
  • Ensure cookies are completely cool before assembling to prevent melting or sogginess.
  • Store assembled cookies in a sealed container to keep filling fresh and prevent drying out.

Nutrition

Keywords: Boston Cream Pie Cookies, vanilla custard cookies, chocolate glaze cookies, buttery cookies, homemade cookies, dessert, gluten-free dessert

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