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.
- 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.
- 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.
- 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.