Boston Cream Pie Cookies (Print Version)
Ingredients:
01 -
1 ½ cups all-purpose flour.
02 -
½ teaspoon baking powder.
03 -
¼ teaspoon salt.
04 -
½ cup unsalted butter, softened.
05 -
¾ cup granulated sugar.
06 -
1 large egg.
07 -
1 teaspoon vanilla extract.
08 -
1 package (3.4 oz) instant vanilla pudding mix.
09 -
2 cups cold milk.
10 -
¾ cup semi-sweet chocolate chips.
11 -
⅓ cup heavy cream.
Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In another bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
05 -
Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly and create an indent in the center of each cookie.
06 -
Bake the cookies for 8-10 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 -
Prepare the vanilla pudding by whisking together the pudding mix and cold milk until smooth and thickened. Refrigerate for 5 minutes.
08 -
To make the chocolate topping, heat the cream until it begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth.
09 -
Assemble the cookies by spooning vanilla pudding into the indent of each cooled cookie. Drizzle the chocolate ganache over the pudding and let it set before serving.
Notes:
01 -
These cookies are a fun and portable twist on the classic Boston Cream Pie.
02 -
Ensure that the cookies are completely cooled before adding the pudding and chocolate ganache.