Why Make This Recipe
Boston Cream Pie Cookies bring the delightful flavors of the classic dessert into a fun and portable cookie form. These cookies have a rich, buttery base filled with creamy vanilla pudding and topped with smooth chocolate ganache. They’re perfect for special occasions or just a sweet treat to enjoy at home. Making these cookies is an easy way to impress family and friends with a beloved flavor combination.
How to Make Boston Cream Pie Cookies
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 cup milk
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and brown sugar until fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add in the dry ingredients until combined.
- Shape the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool.
- Prepare the vanilla pudding by whisking the pudding mix with milk until it thickens.
- Once cookies are cool, spoon or pipe the pudding into the center of half the cookies.
- Melt the chocolate chips with heavy cream to make ganache.
- Top the pudding-filled cookies with the ganache and place the other half of the cookies on top to form sandwiches.
- Refrigerate for a bit before serving.
How to Serve Boston Cream Pie Cookies
Serve these cookies chilled for a delicious treat. They can be enjoyed on their own or with a glass of milk or a cup of coffee. For added flair, arrange them on a platter for a special gathering or party.
How to Store Boston Cream Pie Cookies
Keep the cookies in an airtight container in the refrigerator to maintain their freshness. They should stay good for up to 3 days. If you want to store them longer, you can freeze the assembled cookies in an airtight container for up to a month. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Boston Cream Pie Cookies
- Use room temperature butter for easy mixing and a smoother texture.
- Chill the cookies after baking if you prefer a firmer bite.
- Experiment with flavors by using different types of chocolate or adding a splash of coffee to the ganache for a mocha twist.
Variation
For a twist, try adding a layer of fruit preserves, such as raspberry or strawberry, along with the vanilla pudding. This will give the cookies a fruity flavor that complements the creaminess.
FAQs
Can I use homemade pudding instead of instant pudding?
Yes, you can make homemade vanilla pudding. Just be aware that the texture may be slightly different when filling the cookies.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is also gluten-free.
How long do these cookies take to make?
The total time for making and cooling these cookies is about 1.5 to 2 hours, including baking and cooling time.
Boston Cream Pie Cookies
Ingredients
Cookie Base
- 1.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened Use room temperature for easy mixing.
- 0.75 cups brown sugar
- 1 large egg
- 2 tsp vanilla extract
Pudding Filling and Ganache
- 1 package vanilla instant pudding mix (3.4 oz) Can substitute with homemade pudding.
- 1 cup milk
- 1 cup semisweet chocolate chips
- 0.5 cups heavy cream For ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and brown sugar until fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add in the dry ingredients until combined.
- Shape the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool.
Filling and Assembly
- Prepare the vanilla pudding by whisking the pudding mix with milk until it thickens.
- Once cookies are cool, spoon or pipe the pudding into the center of half the cookies.
- Melt the chocolate chips with heavy cream to make ganache.
- Top the pudding-filled cookies with the ganache and place the other half of the cookies on top to form sandwiches.
- Refrigerate for a bit before serving.