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Boston Cream Pie Cookies with Vanilla Custard Filling

Two delicious boston cream pie cookies showing a vanilla cream filling between two shortbread-like layers topped with chocolate ganache.
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Create decadent, handheld cookies that capture the classic flavors of Boston Cream Pie, featuring a soft vanilla cookie base, creamy homemade pastry cream filling, and a rich chocolate glaze topping.

Ingredients

Scale
  • For the Vanilla Cookie Base:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Pastry Cream Filling:
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cold
  • For the Chocolate Glaze:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Prepare the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Chill the dough for at least 1 hour.
  4. Make the Pastry Cream: Heat the milk in a saucepan over medium heat until simmering. While the milk heats, whisk the sugar and egg yolks in a separate bowl until pale. Whisk in the cornstarch until smooth.
  5. Slowly temper the hot milk into the egg mixture, whisking constantly. Pour the entire mixture back into the saucepan.
  6. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Boil for 1 minute, still whisking.
  7. Remove from heat. Whisk in the vanilla extract and the cold butter until smooth. Transfer the pastry cream to a shallow dish, press plastic wrap directly onto the surface, and chill completely (at least 2 hours).
  8. Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of chilled dough onto the prepared sheets, leaving space between them. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. They should remain soft. Let cool completely on the baking sheet for 5 minutes before moving to a wire rack to cool fully.
  10. Assemble the Cookies: Once the cookies are cool, use a small round cutter or knife to carefully remove a shallow circle from the center top of half of the cookies, creating a well.
  11. Transfer the chilled pastry cream to a piping bag fitted with a large round tip. Pipe a generous amount of filling into the well of the cut cookies.
  12. Top each filled cookie with a matching, uncut cookie to create a sandwich. Gently press to slightly flatten.
  13. Make the Chocolate Glaze: Place chocolate chips in a heatproof bowl. Heat the heavy cream and corn syrup (if using) in a small saucepan until just simmering. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  14. Dip the top of each assembled cookie sandwich into the warm chocolate glaze, allowing excess to drip off. Place cookies back on the wire rack to allow the glaze to set before serving.

Notes

  • For a faster filling, you can use high-quality vanilla pudding mix prepared according to package directions, but reduce the liquid slightly to make it thicker for piping.
  • If you prefer a flatter cookie, chill the dough longer or slightly flatten the dough balls before baking.
  • The chocolate glaze sets best at room temperature; avoid placing the cookies in the refrigerator immediately after glazing, as this can cause the chocolate to streak.

Nutrition

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