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Soft Boston Cream Pie Cookies with Pastry Cream Filling

A close-up of one decadent boston cream pie cookies filled with cream and topped with dripping dark chocolate ganache.
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Make soft, bakery-style cookies that taste like Boston Cream Pie, featuring a vanilla cookie base, creamy homemade pastry cream filling, and a rich chocolate ganache topping.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 3 large egg yolks (for pastry cream)
  • 1/4 cup cornstarch (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat the softened butter and 1 cup of sugar in a large bowl until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Bake for 9 to 11 minutes, or until the edges are set. Let cookies cool completely on the sheets before moving them.
  5. Make the pastry cream: Whisk the milk and 1/2 cup sugar in a saucepan over medium heat until warm. In a separate bowl, whisk the egg yolks, cornstarch, and 1 teaspoon vanilla until smooth.
  6. Temper the yolks by slowly pouring about half of the warm milk mixture into the yolk mixture while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  7. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking. Remove from heat, stir in 1 teaspoon vanilla, and transfer the pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely (at least 2 hours).
  8. Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and glossy. Let cool slightly until it thickens to a spreadable consistency.
  9. Assemble the cookies: Spread a generous layer of chilled pastry cream onto the flat side of one cooled cookie. Top with a second cookie to form a sandwich.
  10. Dip the top of each assembled cookie sandwich into the slightly thickened chocolate ganache, or drizzle the ganache over the top. Let the ganache set before serving.

Notes

  • For the softest cookies, slightly underbake them by one minute.
  • You can pipe the pastry cream filling using a piping bag and a large round tip for neater sandwiches.
  • If you prefer a thinner glaze, use slightly less chocolate or add a teaspoon of butter to the ganache.

Nutrition

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