Boston Cream Pie Cookies Recipe

ByDorothy Miller
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Imagine the iconic flavors of a Boston Cream Pie—vanilla pastry cream and rich chocolate glaze—transformed into a handheld, perfectly portioned cookie. This recipe for Boston Cream Pie Cookies is a delicious twist on the classic dessert that delivers all the nostalgic taste in a fraction of the time. After extensive testing, I’ve perfected a method that yields soft, cake-like cookies with a luscious cream filling and a glossy chocolate shell, making them an instant crowd-pleaser for any occasion.

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Boston Cream Pie Cookies: A Delicious Twist on a Classic Dessert

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  • Author: Dorothy Miller

Ingredients

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  • 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

Instructions

  1. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
  2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  5. In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Avoid overwhipping.
  6. Set the cream filling aside in the refrigerator to keep it cool and firm.
  7. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
  10. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  11. In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1-2 minutes total.
  12. Let the chocolate cool slightly before glazing the cookies.
  13. Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
  14. Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
  15. Repeat with the remaining cookies and cream filling until all are assembled.
  16. Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
  17. Place the glazed cookies on a wire rack to set.

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