Boston Cream Pie Cookies
Delicious cookies filled with a creamy vanilla custard and topped with chocolate glaze, merging the best of cookies and pie in one delightful bite.
Ingredients
For the Cookie Base
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened Can substitute margarine
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup heavy cream Should be heated
- 1 tablespoon cornstarch Provides structural backbone
- 1/4 cup confectioners' sugar
For the Chocolate Glaze
- 1/2 cup semi-sweet chocolate chips Chopping a bar can provide better texture
- 1 tablespoon vegetable oil Helps to achieve a better glaze consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Allow cookies to cool.
Filling Preparation
- In a saucepan, heat the heavy cream until just simmering.
- In a bowl, whisk together cornstarch and confectioners' sugar, then gradually add the hot cream, stirring until thickened.
- Once cooled, fill each cookie with the vanilla cream.
Glazing
- Melt the chocolate chips with the vegetable oil in a microwave or double boiler.
- Drizzle or dip the filled cookies in the chocolate glaze and let set.
Notes
Chill the filling to stabilize it before use. If the chocolate glaze is too thick or looking sad, add a tiny bit of oil to revive it. For storage, layer cookies gently with parchment in an airtight container.