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Ultimate Copycat Boston Cream Pie Cookies: Soft Vanilla Cookies with Silky Custard Filling and Rich Chocolate Ganache

A close-up of one of the boston cream pie cookies with a bite taken out, showing vanilla cream filling and chocolate glaze.
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Make bakery-style Boston Cream Pie Cookies at home. This recipe combines soft vanilla cookies with a rich pastry cream filling and a smooth chocolate ganache topping for a decadent, shareable dessert.

Ingredients

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  • 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 soda
  • 1/2 teaspoon salt
  • 1 cup 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. Prepare the cookie dough: Cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  2. 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.
  3. Chill the dough for at least 30 minutes. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared sheets. Bake for 9 to 11 minutes, or until the edges are lightly golden. Let cookies cool completely on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully.
  5. Make the pastry cream: Whisk together 1/2 cup sugar, egg yolks, and cornstarch in a medium saucepan. Slowly whisk in the milk until smooth.
  6. Cook the pastry cream over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while continuing to whisk. Remove from heat and stir in 1 teaspoon of vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely.
  7. Make the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  8. Assemble the cookies: Once cookies are cool and the pastry cream is chilled, spread a generous layer of pastry cream onto the flat side of one cookie. Top with a second cookie to form a sandwich.
  9. Dip the top of each assembled cookie into the chocolate ganache, or drizzle the ganache over the top. Allow the chocolate to set before serving.

Notes

  • For a quicker filling, you can substitute the homemade pastry cream with high-quality vanilla pudding mix prepared according to package directions.
  • If you want a true bakery-style look, use a piping bag fitted with a round tip to pipe the pastry cream between the cookies.
  • Chill the assembled cookies for 15 minutes before dipping them in the ganache to help the filling set.

Nutrition

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