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Ultimate Soft Boston Cream Pie Cookies with Homemade Pastry Cream

Close-up of two delicious boston cream pie cookies, one with a bite taken out showing vanilla cream filling.
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You can make bakery-style Boston Cream Pie Cookies right at home. This recipe gives you soft vanilla cookies filled with rich pastry cream and topped with a smooth chocolate ganache.

Ingredients

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  • For the Soft Vanilla Cookies:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Homemade Pastry Cream Filling:
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Make the Pastry Cream: Heat the milk and 1/2 cup sugar in a saucepan over medium heat until it just begins to simmer.
  6. In a separate bowl, whisk the egg yolks, cornstarch, and remaining sugar until smooth.
  7. Slowly temper the hot milk mixture into the egg mixture while whisking constantly.
  8. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking.
  9. Remove from heat and stir in 1 teaspoon of vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until completely cold and firm.
  10. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers.
  11. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  12. Assemble the Cookies: Once the cookies are cool, take one cookie and spread a generous layer of chilled pastry cream on the flat side.
  13. Top with a second cookie to create a sandwich.
  14. Dip or drizzle the top of the cookie sandwich into the slightly cooled chocolate ganache, coating the top surface.
  15. Let the chocolate set before serving your decadent cookie desserts.

Notes

  • For an extra soft cookie, slightly underbake them by about one minute.
  • If you want a true copycat Boston Cream Pie Cookie experience, use a piping bag fitted with a large round tip to fill the cookies after chilling the cream.
  • You can make the pastry cream one day ahead to save time on assembly day.

Nutrition

Find it online: https://devourdish.com/boston-cream-pie-cookies/