Boston Cream Pie Cookies (Printable Version)
Soft cookie sandwiches filled with whipped cream and glazed with smooth chocolate.
# Ingredients Required:
→ Cookie Dough
01 -
227 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
2 large eggs
04 -
5 milliliters vanilla extract
05 -
240 grams all-purpose flour
06 -
5 grams baking powder
07 -
2.5 grams baking soda
08 -
1.25 grams salt
→ Cream Filling
09 -
240 milliliters heavy cream
10 -
60 grams powdered sugar
11 -
5 milliliters vanilla extract
→ Chocolate Glaze
12 -
170 grams semi-sweet chocolate chips
13 -
15 milliliters vegetable oil
# Guide to Cooking:
01 -
Using an electric mixer at medium speed, cream the softened butter with granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes.
02 -
Add eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract until fully incorporated.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just combined to avoid overmixing.
04 -
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
05 -
In a medium bowl, whip heavy cream with powdered sugar and vanilla extract using a hand mixer until stiff peaks form, about 3 to 5 minutes. Avoid overwhipping.
06 -
Preheat oven to 175°C and line two baking sheets with parchment paper.
07 -
Drop rounded tablespoon-sized portions of dough onto prepared sheets, spacing approximately 5 centimeters apart. Bake for 10 to 12 minutes until edges are lightly golden.
08 -
Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 -
In a microwave-safe bowl, melt chocolate chips with vegetable oil in 30-second intervals, stirring between each until smooth, about 1 to 2 minutes total. Let cool slightly.
10 -
Spread a generous dollop of whipped cream filling onto the flat side of one cookie, then top with a second cookie, pressing gently to evenly distribute filling to edges.
11 -
Drizzle or dip the assembled cookie sandwiches with the slightly cooled chocolate glaze to finish.
# Extra Suggestions:
01 -
Use room temperature butter and eggs for optimal creaming. Chilling dough prevents excessive spreading. Avoid overmixing to maintain tender texture. Do not overwhip cream to prevent separation.