Description
Mini Boston Cream Pie Cookies are delightful sandwich cookies featuring a soft, buttery base filled with a rich vanilla custard and topped with a smooth chocolate ganache. This recipe combines elements of classic Boston cream pie into a handheld treat perfect for dessert lovers craving a nostalgic flavor in a convenient form.
Ingredients
Scale
Cookie Dough
- 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
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)
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 dough into balls and flatten each slightly with your fingers or the back of a spoon. Place on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
- Make the Custard Filling: In a bowl, whisk the egg yolks and cornstarch until smooth. In a saucepan, combine whole milk, heavy cream, and granulated sugar and gently heat until just hot (do not boil). Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract and optional butter. Let custard cool to room temperature, then refrigerate for at least 30 minutes.
- Make the Chocolate Ganache: Heat the heavy cream just until it begins to simmer. Remove from heat and pour over the semisweet chocolate chips. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Assemble the Cookies: Spread the chilled custard filling on the bottom side of half the cookies. Top with the remaining cookies to create sandwich cookies. Spoon or drizzle the chocolate ganache over the top of each cookie. Serve immediately or chill until ready to serve.
Notes
- Ensure the custard is fully chilled before assembling to prevent the filling from being too runny.
- For extra richness, add the optional butter to the custard filling.
- Store assembled cookies in the refrigerator and consume within 2-3 days for best freshness.
- Use a piping bag to fill the cookies neatly with custard for a more elegant presentation.
