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Layered Boston Cream Pie Cookies with Homemade Pastry Cream

Close-up stack of three boston cream pie cookies showing vanilla cake, pastry cream filling, and chocolate glaze.
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Make these bakery-style Boston Cream Pie Cookies for a handheld treat that captures the classic dessert’s flavor. You get a soft vanilla cookie base, a creamy custard filling, and a rich chocolate glaze topping.

Ingredients

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  • 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
  • 1 cup whole milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 1/4 cup cornstarch
  • 2 large egg yolks (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)
  • 1 cup semi-sweet chocolate chips (for glaze)
  • 1/4 cup heavy cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft cookie dough.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Bake for 9 to 11 minutes, or until the edges are lightly golden. Let the cookies cool completely on the sheets before moving them.
  5. Prepare the pastry cream: In a medium saucepan, whisk together the milk and 1/2 cup of sugar. Heat over medium heat until simmering.
  6. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour about half of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
  7. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and bubbles for one minute. Remove from heat and stir in 1 teaspoon of vanilla extract.
  8. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours until completely cold and firm.
  9. Make the chocolate glaze: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy. Let the glaze cool slightly until it is thick enough to coat the back of a spoon.
  10. Assemble the cookies: Once the cookies and cream are cool, take one cookie and spread a generous layer of chilled pastry cream on top. Place a second cookie on top to create a sandwich.
  11. Dip the top of each sandwich cookie into the chocolate glaze, allowing excess to drip off. Place the finished cookies on a wire rack set over parchment paper to set the chocolate.

Notes

  • For easier assembly, you can pipe the chilled pastry cream onto the bottom cookie layer using a piping bag fitted with a large round tip.
  • If you want a quicker filling, substitute the homemade pastry cream with a high-quality vanilla instant pudding mix prepared according to package directions.
  • Chill the assembled cookies for 15 minutes before serving to help the filling and glaze set firmly.

Nutrition

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