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Boston Cream Pie Cookies, a delicious dessert combining rich chocolate and creamy filling

Boston Cream Pie Cookies

Delight in the scrumptiousness of Boston Cream Pie Cookies, an easy and quick treat that features a rich, creamy filling and a decadent chocolate glaze.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ¼ cup unsalted butter, softened Ensure it's at room temperature for easier mixing.
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch salt
Filling Ingredients
  • ½ cup heavy cream Can substitute with coconut cream for a lighter option.
  • ¼ cup powdered sugar
Chocolate Topping
  • ½ cup dark chocolate, melted Let it cool slightly before drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, beat softened butter until smooth. Add the egg and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the butter mixture, stirring until a dough forms.
  5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about two inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Filling and Assembling
  1. In a separate bowl, whisk the heavy cream until stiff peaks form, then fold in the powdered sugar.
  2. Once the cookies are cool, use a piping bag or a spoon to fill half of them with the whipped cream mixture. Top with another cookie to create sandwiches.
Finishing Touches
  1. Drizzle the melted dark chocolate over the assembled cookies. Allow the chocolate to set before serving.

Notes

Make sure to store these cookies in an airtight container at room temperature for up to three days. They can be refrigerated for up to a week and frozen for up to three months.