Description
These Mini Boston Cream Pie Cookies are delightful little sandwich cookies inspired by the classic Boston cream pie. Featuring soft, buttery cookies filled with a smooth vanilla custard and topped with rich chocolate ganache, they offer the perfect balance of textures and flavors in each bite. Ideal for parties, tea time, or any dessert craving, these cookies are sure to impress.
Ingredients
Scale
For the Cookies
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
For the Custard Filling
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream
- 3 tbsp Granulated Sugar
- 2 Large Egg Yolks
- 1 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 tbsp Unsalted Butter (optional, for extra richness)
For the Chocolate Ganache
- 1/4 cup Heavy Cream
- 1/2 cup Semisweet Chocolate Chips
Instructions
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract and mix until smooth. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Shape the dough into small balls and flatten each slightly with your fingers or the back of a spoon. Place them on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from oven and let cool completely on a wire rack.
- Make the Custard Filling: In a small saucepan, combine whole milk, heavy cream, and sugar, and heat until just simmering. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in vanilla extract and butter if using. Let cool to room temperature, then refrigerate for at least 30 minutes to chill.
- Make the Chocolate Ganache: Heat the heavy cream just until it begins to simmer, then pour it over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes to melt the chocolate, then stir until smooth and glossy.
- Assemble the Cookies: Spread or pipe the chilled custard filling on the flat side of half the cookies. Top with the remaining cookies to form sandwich cookies. Spoon or drizzle the chocolate ganache over the top of each cookie.
- Serve: Allow the ganache to set slightly before serving. Enjoy these mini Boston cream pie cookies fresh for best texture and flavor.
Notes
- For best results, allow custard to chill thoroughly to ensure proper filling consistency.
- You can make the custard a day ahead and refrigerate it. Bring to room temperature and whisk before use.
- If desired, substitute semisweet chocolate chips with bittersweet or milk chocolate for variations in ganache flavor.
- Cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure cookies are fully cooled before assembling to prevent melting the custard or ganache.
