Description
These Boston cream pie cookie bites are irresistible treats that combine soft, buttery cookies with creamy vanilla filling and a glossy chocolate topping, delivering all the nostalgic flavors of traditional Boston cream pie in bite-sized portions.
Ingredients
2 cups All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Unsalted butter, softened
3/4 cup Granulated sugar
2 Large eggs
2 teaspoons Vanilla extract
1/4 cup Whole milk
1 cup Whole milk (for filling)
1/3 cup Granulated sugar (for filling)
3 Egg yolks
2 tablespoons Cornstarch
2 teaspoons Vanilla extract (for filling)
2 tablespoons Unsalted butter (for filling)
1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside
- Cream the softened butter and sugar in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Cool completely on wire racks
- For the vanilla cream filling, heat the milk in a saucepan until it just begins to steam. Whisk together the sugar, egg yolks, and cornstarch in a bowl. Slowly pour half the hot milk into the egg mixture while whisking constantly, then pour back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract and butter, then refrigerate until chilled
- For the chocolate ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate and let sit for 2 minutes. Stir until smooth
- To assemble, pipe a dollop of pastry cream onto the flat side of half the cookies, top with remaining cookies to create sandwiches, then dip or spoon ganache over the tops. Refrigerate for 15 minutes to set before serving
Notes
Ensure butter is softened to room temperature for best results.
Chill the pastry cream to prevent soggy cookies.
Use a cookie scoop for uniform cookie sizes.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 185 kcal
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg