Description

These Boston Cream Pie Cookies are sandwich-style treats inspired by the classic dessert. Soft, buttery cookies are filled with a light vanilla whipped cream and topped with a glossy chocolate glaze. Elegant, indulgent, and easy to make, they’re perfect for parties or everyday enjoyment.

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

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Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix just until combined.
Chill the cookie dough in the refrigerator for at least 30 minutes.
While the dough chills, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep chilled until ready to use.
Scoop the chilled dough into balls and place them on the prepared baking sheets, spacing them apart.
Bake for 10 to 12 minutes or until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
For the glaze, melt the chocolate chips and vegetable oil together in the microwave in 30-second intervals until smooth.
To assemble, spread or pipe whipped cream onto the flat side of one cookie, top with another cookie, and gently press together.
Drizzle or dip the cookie sandwiches in the melted chocolate glaze and allow to set on a wire rack.

Notes

Chill the dough to help cookies keep their shape.

Use a cookie scoop for evenly sized cookies.

Let cookies sit at room temperature for 10–15 minutes before serving.

Store filled cookies in the refrigerator for up to 3 days.

Unfilled cookies can be frozen for up to 2 months.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie sandwich
Calories: 250
Sugar: 18g
Sodium: 90mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg