These Boston Cream Pie Cookies offer a delightful twist on the traditional dessert. Featuring soft and chewy cookies as the base, they are filled with creamy vanilla pudding and topped with a smooth chocolate ganache. Each bite delivers the perfect combination of textures and flavors, reminiscent of the classic Boston Cream Pie but in a portable, cookie form. These cookies are perfect for parties, gatherings, or just indulging your sweet tooth.
These Boston Cream Pie Cookies are a delicious twist on the classic dessert. Soft and chewy cookies serve as the perfect base for a filling of creamy vanilla pudding, all topped off with a rich chocolate ganache. These cookies capture the beloved flavors of Boston Cream Pie in a convenient, bite-sized treat that's perfect for sharing.
INGREDIENTS
- All-purpose flour: 1 ½ cups, for the structure of the cookies.
- Baking powder: ½ teaspoon, for leavening and lightness.
- Salt: ¼ teaspoon, to balance the sweetness.
- Unsalted butter: ½ cup, softened, for richness and moisture.
- Granulated sugar: ¾ cup, for sweetness and texture.
- Large egg: 1, to bind the ingredients.
- Vanilla extract: 1 teaspoon, for flavor.
- Instant vanilla pudding mix: 1 package (3.4 oz), for the creamy filling.
- Cold milk: 2 cups, to mix with the pudding.
- Semi-sweet chocolate chips: ¾ cup, for the ganache topping.
- Heavy cream: ⅓ cup, to create a smooth ganache.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 3:
- In another bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.
- Step 4:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5:
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly and create an indent in the center of each cookie.
- Step 6:
- 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.
- Step 7:
- Prepare the vanilla pudding by whisking together the pudding mix and cold milk until smooth and thickened. Refrigerate for 5 minutes.
- Step 8:
- 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.
- Step 9:
- 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.
Serving and Storage Tips
- Serve these cookies at room temperature to enjoy the creamy filling and smooth ganache.
- Store in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
Helpful Notes
- For a quicker option, you can use pre-made vanilla pudding.
- Consider adding a sprinkle of sea salt on top of the ganache for a sweet-salty contrast.
Tips from Well-Known Chefs
- Pastry chef Dominique Ansel recommends chilling the cookies before adding the ganache to help it set more quickly.