Description
These Boston Cream Pie Cookies combine the classic flavors of the iconic dessert in a delightful cookie sandwich. Soft vanilla pudding-infused cookies are baked to perfection, then sandwiched with a rich, smooth chocolate ganache, creating a perfect blend of creamy and chocolatey indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 1/2 cup whole milk
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which adds air and improves texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well to combine and build structure in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the dry instant vanilla pudding mix to evenly distribute leavening and flavor.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients alternately with whole milk into the wet mixture, mixing gently until a soft dough forms, careful not to overmix.
- Shape Cookies: Scoop the dough into 1.5-inch balls using a cookie scoop or spoon and place them about 2 inches apart on the prepared baking sheets to allow for spread during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn lightly golden, indicating they are perfectly baked but still soft inside.
- Cool Cookies: Remove from the oven and allow the cookies to cool completely on the baking sheets or a wire rack, which is important for the ganache application.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 1–2 minutes to soften the chocolate, then stir until smooth and glossy.
- Assemble Cookies: Once the cookies are completely cool, spread a spoonful of the chocolate ganache on the flat side of one cookie. Top with another cookie to make a sandwich, or leave open-faced for a classic Boston Cream Pie presentation.
Notes
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- To enhance authenticity, pipe vanilla custard or pastry cream between cookies instead of ganache.
- Store assembled cookies in an airtight container to keep them fresh.
- Ganache can be gently reheated if it thickens too much before spreading.
