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Boston Cream Pie Cookies Recipe

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★★★★★

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.

Ingredients

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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

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