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Boston Cream Pie Sandwich Cookies with Vanilla Wafers

Close-up of two vanilla wafer boston cream pie cookies stacked, showing the creamy filling and chocolate glaze.
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Make these easy sandwich cookies that capture the classic flavor of Boston Cream Pie using vanilla wafers for the base and a rich homemade pastry cream filling.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/2 cup milk, for pastry cream
  • 2 large egg yolks, for pastry cream
  • 1/4 cup granulated sugar, for pastry cream
  • 2 tablespoons cornstarch, for pastry cream
  • 1 teaspoon vanilla extract, for pastry cream
  • 1 cup semi-sweet chocolate chips, for ganache
  • 1/2 cup heavy cream, for ganache

Instructions

  1. Prepare the Cookie Base: 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.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Add Vanilla Wafers: Fold in the 1 cup of crushed vanilla wafers until evenly distributed in the dough.
  4. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This prevents spreading.
  5. Shape and Bake: Preheat your oven to 350°F (175°C). Roll the dough out to about 1/4 inch thickness. Use a round cookie cutter (about 2 inches) to cut out circles. Place them on baking sheets lined with parchment paper.
  6. Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet before moving them.
  7. Make the Pastry Cream Filling: Whisk the egg yolks and 1/4 cup sugar together in a small saucepan. Whisk in the cornstarch. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens significantly and bubbles for one minute. Remove from heat and stir in 1 teaspoon of vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely.
  8. Prepare the Chocolate Ganache: 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. Let stand for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  9. Assemble the Cookies: Once the cookies and pastry cream are cool, spread a generous teaspoon of pastry cream onto the flat side of one cookie. Top with a second cookie to form a sandwich.
  10. Glaze the Cookies: Dip the top of each sandwich cookie into the slightly cooled chocolate ganache, allowing excess to drip off. Place the cookies on a wire rack set over parchment paper to catch drips. Allow the chocolate to set before serving.

Notes

  • For a firmer filling, you can chill the assembled, glazed cookies for 30 minutes before serving.
  • If you prefer a quicker filling, use a high-quality vanilla pudding mix prepared according to package directions, but the homemade pastry cream provides the authentic flavor.
  • Use a small, sharp knife to gently trim the edges of the cookies after baking if you want perfectly uniform circles before filling.

Nutrition

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