Boston Cream Pie Cookies 

These delightful cookies capture the essence of the classic Boston Cream Pie in a handheld treat. With a soft, buttery cookie base, a rich vanilla custard filling, and a glossy chocolate glaze topping, they offer a perfect balance of flavors and textures. Ideal for gatherings, special occasions, or a sweet indulgence, these cookies are sure to impress.

Ingredients

For the Cookies:

• 1½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon milk

For the Vanilla Custard Filling:

• 1 cup milk

• ½ cup granulated sugar

• 2 tablespoons cornstarch

• 4 large egg yolks

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the Chocolate Glaze:

• ⅔ cup heavy cream

• ⅔ cup semi-sweet chocolate chips

• 2 tablespoons unsalted butter

Directions

1. Prepare the Cookies:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a large bowl, cream together the butter and sugar until light and fluffy.

• Add the egg, vanilla extract, and milk, mixing until combined.

• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

• Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

• Flatten each dough ball slightly with your hand or the back of a spoon.

• Bake for 8–10 minutes, or until the edges are lightly golden. Let the cookies cool completely on wire racks.

2. Make the Vanilla Custard Filling:

• In a medium saucepan, heat the milk over medium heat until just simmering.

• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.

• Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.

• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.

• Remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.

3. Make the Chocolate Glaze:

• In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 30 seconds).

• Add the chocolate chips to the hot cream and let sit for 1–2 minutes. Stir until smooth and glossy.

• Stir in the butter until fully incorporated.

4. Assemble the Cookies:

• Pair the cookies by size and shape.

• Spoon or pipe a dollop of chilled custard onto the flat side of one cookie.

• Top with another cookie, flat side down, to create a sandwich.

• Drizzle or spread the chocolate glaze over the top of each assembled cookie.

• Allow the glaze to set before serving.

Nutritional Information (Per Serving)

• Calories: Approximately 180 kcal

• Protein: 2 g

• Fat: 9 g

• Carbohydrates: 24 g

• Fiber: 0 g

• Sugar: 18 g

• Sodium: 50 mg