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Ultimate Soft Boston Cream Pie Cookies with Homemade Pastry Cream and Chocolate Ganache

Two decadent boston cream pie cookies, one cut in half showing vanilla cream filling and chocolate glaze.
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Make bakery-style Boston Cream Pie Cookies that taste like the classic dessert. These feature soft vanilla cookies filled with rich pastry cream and topped with smooth chocolate ganache.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 3 large egg yolks (for pastry cream)
  • 1/4 cup cornstarch (for pastry cream)
  • 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: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Flatten slightly with the bottom of a glass.
  5. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  6. Prepare the Pastry Cream Filling: In a medium saucepan, whisk together the milk and 1/2 cup of sugar over medium heat until warm, but not boiling.
  7. In a separate bowl, whisk the egg yolks, cornstarch, and 1 teaspoon of vanilla extract until smooth.
  8. Slowly temper the hot milk mixture into the egg mixture while whisking constantly.
  9. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking.
  10. Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.
  11. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
  12. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread or drizzle.
  13. Assemble the Cookies: Once the cookies are completely cool, spread a generous layer of chilled pastry cream onto the flat side of one cookie. Top with a second cookie to create a sandwich.
  14. Dip the top of each cookie sandwich into the slightly cooled chocolate ganache, or drizzle the ganache over the top. Allow the chocolate to set before serving.

Notes

  • For a faster filling, you can use high-quality vanilla pudding mix prepared according to package directions, but the homemade pastry cream offers superior flavor.
  • If you want a bakery-style cookie, use a cookie scoop for uniform size before baking.
  • Chill the assembled cookies for 15 minutes before serving to help the ganache set firmly.

Nutrition

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