Name: Boston Cream Pie Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1 tablespoon vegetable oil

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Introduction

Boston Cream Pie Cookies are a delightful treat that captures the flavors of the classic dessert in a fun, handheld form. Soft, buttery cookies sandwich a smooth whipped cream filling, all finished with a rich chocolate glaze. They’re perfect for parties or an indulgent snack.

A stack of two thick donuts with light golden brown sides is shown, both covered in smooth, dark chocolate glaze dripping slightly down the edges. The top donut's glaze is sprinkled with small shiny silver bits, adding a crunchy texture to the glossy surface. The donuts sit on a white plate with a slight rim, placed on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
Step 2: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Step 5: In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Avoid overwhipping.
Step 6: Set the cream filling aside in the refrigerator to keep it cool and firm.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
Step 10: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1-2 minutes total.
Step 12: Let the chocolate cool slightly before glazing the cookies.
Step 13: Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
Step 14: Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
Step 15: Repeat with the remaining cookies and cream filling until all are assembled.
Step 16: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
Step 17: Place the glazed cookies on a wire rack to set.

Tips & Variations

For extra flavor, add a teaspoon of espresso powder to the chocolate glaze to deepen the chocolate taste.
Use a piping bag to apply the whipped cream filling neatly and evenly between the cookies.
Substitute semi-sweet chocolate chips with dark chocolate for a richer glaze.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the whipped cream fresh. Allow the cookies to come to room temperature for about 15 minutes before serving. Avoid freezing as the cream filling may separate upon thawing.

How to Serve

A stack of three thick, round donuts with a golden-brown fried edge and soft, light-yellow inner layers, each separated by a glossy, dark chocolate glaze that smoothly drips down the sides. The top donut is fully covered with the shiny chocolate glaze, sprinkled with coarse white sugar crystals scattered unevenly across the surface. The stack sits on a white plate, with a white marbled texture in the background, emphasizing the rich contrast between the warm donut colors and dark chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight before baking. This helps develop flavor and makes the dough easier to handle.

How do I prevent the cream filling from becoming watery?

Whip the cream just until stiff peaks form and keep it chilled. Avoid overwhipping or mixing in warm ingredients, which can cause the filling to lose its structure.