Boston Cream Pie Cookies Recipe

Introduction

Boston Cream Pie Cookies capture the classic flavors of the beloved dessert in a delightful, bite-sized treat. With a soft cookie sandwich filled with whipped cream and coated in rich chocolate, these cookies are perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for the cream filling)
• 1 cup semi-sweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
2. Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
4. Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
5. Step 5: In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
6. Step 6: Set the cream filling aside in the refrigerator to keep it cool and firm.
7. Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
10. Step 10: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
11. Step 11: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until melted and smooth, about 1-2 minutes total.
12. Step 12: Let the chocolate cool slightly before glazing the cookies.
13. Step 13: Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
14. Step 14: Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling evenly to the edges.
15. Step 15: Repeat with the remaining cookies and cream filling until all are assembled.
16. Step 16: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.

Tips & Variations

• Chill the dough longer if it feels too soft to handle, which helps the cookies keep their shape.
• Substitute semi-sweet chocolate chips with dark or milk chocolate for a different flavor profile.
• For a boozy touch, add a teaspoon of rum or bourbon to the whipped cream filling.
• If you prefer a thicker cream center, double the whipped cream filling ingredients.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the whipped cream fresh. For longer storage, keep the cookie components separately and assemble just before serving. Reheat slightly before dipping in chocolate if desired to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies and store them in an airtight container at room temperature for up to 3 days. It’s best to prepare the whipped cream filling fresh and assemble the cookies just before serving to maintain texture.

What can I use instead of heavy cream for the filling?

Heavy cream is ideal for whipping, but you can try chilled coconut cream as a dairy-free alternative. Make sure it’s well chilled and whipped to stiff peaks for the best results.

Boston Cream Pie Cookies Recipe

Print Recipe

★★★★★

5 from 130 reviews

Delight in the classic flavors of Boston Cream Pie transformed into indulgent sandwich cookies. These Boston Cream Pie Cookies feature a soft, buttery cookie base filled with a luscious vanilla whipped cream and finished with a smooth semi-sweet chocolate glaze. Perfect for dessert lovers craving a nostalgic treat with a fun twist.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 20 minutes
• Yield: 24 sandwich cookies 1x
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Cream Filling

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Chocolate Glaze

• 1 cup semi-sweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients on low speed, mixing until just combined without overmixing.
4. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
5. Prepare Cream Filling: In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip until stiff peaks form (about 3-5 minutes), careful not to overwhip. Refrigerate to keep firm.
6. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Scoop Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto baking sheets, spacing about 2 inches apart.
8. Bake Cookies: Bake for 10-12 minutes until edges are lightly golden, centers may look slightly underbaked.
9. Cool Cookies: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Melt Chocolate Glaze: In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between until smooth (1-2 minutes).
11. Assemble Cookies: Take one cookie, spread a generous dollop of whipped cream on the flat side, then top with another cookie flat side down. Press gently to spread filling evenly.
12. Glaze Cookies: Dip or drizzle assembled sandwich cookies with the melted chocolate glaze, letting excess drip off. Allow glaze to set before serving.

Notes

• For best results, do not overmix the dough to keep cookies tender.
• Chilling the dough is essential for manageable shaping and better texture.
• Whip the cream just until stiff peaks form to avoid curdling.
• If the chocolate glaze thickens too much, warm it gently to soften before dipping.
• Store assembled cookies refrigerated to keep the cream filling fresh.

Keywords: Boston Cream Pie Cookies, cream filled cookies, chocolate glazed cookies, sandwich cookies, dessert recipe