Description
These Mini Boston Cream Pie Cookies are a fun, bite-sized twist on the classic Boston Cream Pie. A soft, vanilla cookie base is topped with a rich, creamy custard filling and finished off with a layer of glossy chocolate ganache. Perfect for a party or as a sweet snack, these cookies deliver all the delicious flavors of the traditional dessert in a portable form!
Ingredients
Scale
For the Cookies:
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
For the Custard Filling:
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream
- 3 tbsp Granulated Sugar
- 2 Large Egg Yolks
- 1 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 tbsp Unsalted Butter (optional, for extra richness)
For the Chocolate Ganache:
- 1/4 cup Heavy Cream
- 1/2 cup Semisweet Chocolate Chips
Instructions
- Make the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Shape and Bake the Cookies:
- Using a tablespoon or small cookie scoop, portion out dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers or the back of a spoon.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely on a wire rack.
- Make the Custard Filling:
- In a medium saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir occasionally until the mixture is hot, but not boiling.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract and butter (if using). Let the custard cool to room temperature, then transfer it to the fridge to chill for at least 30 minutes.
- Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
- Remove from heat and pour over the chocolate chips. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Assemble the Cookies:
- Once the cookies have cooled and the custard has chilled, spoon or pipe a small amount of custard filling onto the center of half of the cookies.
- Top with the remaining cookies to create little sandwich cookies.
- Spoon or drizzle the chocolate ganache over the top of each cookie.
- Serve:
- Let the ganache set for a few minutes before serving. Enjoy your delicious Mini Boston Cream Pie Cookies!
Notes
- For a richer custard, you can add more butter to the filling.
- You can store the assembled cookies in an airtight container in the fridge for up to 3 days.
- If you want to make the custard ahead of time, prepare it the day before and keep it in the fridge.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (based on 14 cookies)
- Calories: 190
- Sugar: 18g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg