Print

Ultimate Soft Boston Cream Pie Cookies with Homemade Pastry Cream

Close-up of a Boston cream pie cookie cut in half, showing vanilla cream filling and chocolate ganache topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create decadent, bakery-style Boston Cream Pie Cookies that capture the classic dessert’s flavor. These soft vanilla cookies feature a rich pastry cream filling and are finished with a smooth chocolate ganache topping.

Ingredients

Scale
  • For the Soft Vanilla Cookies:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Homemade Pastry Cream Filling:
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Make the Pastry Cream: Whisk milk and sugar in a saucepan over medium heat until warm, but not boiling. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly temper the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens significantly and bubbles for one minute. Remove from heat, stir in vanilla extract and butter. Pour into a shallow dish, cover the surface directly with plastic wrap, and chill completely, at least 2 hours.
  2. Make the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Scoop the dough onto prepared sheets, leaving space between cookies. Bake for 9 to 11 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  4. Prepare the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream and corn syrup (if using) in a small saucepan until simmering. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it thickens to a spreadable consistency.
  5. Assemble the Cookies: Once the cookies and pastry cream are fully cooled, use a piping bag fitted with a large round tip (or a knife) to spread a generous layer of pastry cream onto the flat side of one cookie. Top with a second cookie to create a sandwich.
  6. Dip or drizzle the top of each cookie sandwich into the chocolate ganache, or spread a thin layer over the top cookie. Let the chocolate set before serving.

Notes

  • For a bakery-style look, use a round cookie cutter to trim the edges of the baked cookies before filling to make them perfectly uniform.
  • If you want a quicker filling, you can substitute the homemade pastry cream with a high-quality vanilla pudding mix prepared according to package directions, but ensure it is very thick.
  • Store assembled cookies in an airtight container in the refrigerator due to the fresh cream filling.

Nutrition

Find it online: https://delishcraze.com/boston-cream-pie-cookies-recipe/