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Ultimate Soft Boston Cream Pie Cookies

Two halves of a boston cream pie cookies stacked, showing the vanilla cake, cream filling, and chocolate glaze.
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Make soft vanilla cookies filled with rich pastry cream and topped with smooth chocolate ganache. This recipe captures the classic Boston Cream Pie flavor in an easy, handheld cookie format.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 3 large egg yolks (for pastry cream)
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract (for pastry cream)
  • 6 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the Cookies: Beat the softened butter and 1 cup sugar in a large bowl until creamy. Beat in eggs one at a time, then add 1 teaspoon vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  4. Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are lightly golden. Let the cookies cool completely on the sheet before moving them to a wire rack.
  5. Prepare the Pastry Cream: Whisk together 1/2 cup sugar, egg yolks, and cornstarch in a medium saucepan until smooth. Gradually whisk in the milk.
  6. Cook the pastry cream over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking. Remove from heat and stir in 1 teaspoon vanilla extract.
  7. Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours until cold and firm.
  8. Prepare the Chocolate Ganache: Place the chocolate pieces in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  9. Assemble the Boston Cream Pie Cookies: Once the cookies are cool and the pastry cream is chilled, place one cookie bottom-side up. Pipe or spoon a generous amount of pastry cream onto the center of the cookie.
  10. Top with a second cookie, pressing gently to spread the cream slightly to the edges.
  11. Dip the top of each assembled cookie into the chocolate ganache, or drizzle the ganache over the top. Allow the chocolate to set before serving.

Notes

  • For the softest cookies, chill the dough for 30 minutes before baking.
  • You can use a piping bag with a large round tip to neatly fill the cookies with pastry cream.
  • If you want a quicker filling, use high-quality vanilla pudding instead of homemade pastry cream.

Nutrition

Find it online: https://daisyrecipe.com/boston-cream-pie-cookies-recipe/