Description
These Boston Cream Pie Cookies are a fun twist on the classic dessert, featuring soft sugar cookies filled with a smooth vanilla custard and topped with a rich chocolate glaze.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1–1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1–3/4 cups cold whole milk
- 1 cup semisweet chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- In another bowl, whisk flour, baking powder, and salt; gradually beat into creamed mixture.
- Shape dough into 1-in. balls and place 2 inches apart on ungreased baking sheets. Flatten slightly. Bake until edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
- In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand until soft-set, about 2 minutes more. Cover and refrigerate until thickened, about 10 minutes.
- For ganache, in a microwave-safe bowl, combine chocolate chips and cream. Microwave on high for 30 seconds; stir until smooth.
- Spread about 1 tablespoon pudding mixture on the bottom of half of the cookies. Top with remaining cookies, bottom side down. Spoon chocolate ganache over tops. Refrigerate until serving.
Notes
- Chill the pudding filling to help it thicken properly for easier assembly.
- Use a small cookie scoop to keep cookie sizes uniform.
- Cookies are best stored in the refrigerator due to the custard filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 181
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
