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Ultimate Soft Boston Cream Pie Cookies with Homemade Pastry Cream and Chocolate Ganache

Close-up of a Boston Cream Pie Cookie cut in half showing vanilla cream filling and chocolate ganache topping.
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Make these bakery-style Boston Cream Pie Cookies that capture the classic dessert’s flavor. You get soft vanilla cookies filled with silky pastry cream and topped with rich chocolate ganache.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk (for pastry cream)
  • 1/4 cup cornstarch (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the cookie dough: Beat the softened butter and sugar in a large bowl until light and fluffy. Add the egg and vanilla extract, mixing well.
  2. 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. Do not overmix.
  3. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are lightly golden. Let the cookies cool completely on the sheets before moving them.
  4. Make the pastry cream: In a saucepan, whisk together the milk, cornstarch, sugar, and egg yolks until smooth.
  5. Cook the pastry cream over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, whisking constantly. Remove from heat and stir in the vanilla extract.
  6. 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.
  7. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  8. Assemble the cookies: Once the cookies are cool and the pastry cream is chilled, use a piping bag fitted with a large round tip or a small offset spatula to spread a generous layer of pastry cream onto the flat side of one cookie. Top with a second cookie to create a sandwich.
  9. Dip the top of each assembled cookie into the chocolate ganache, or drizzle the ganache over the cream filling. Allow the chocolate to set before serving.

Notes

  • For the softest cookies, chill the dough for 30 minutes before scooping.
  • If you want a quicker filling, you can substitute stabilized whipped cream for the homemade pastry cream, though the flavor will differ.
  • You can make the pastry cream one day ahead to save time on assembly day.

Nutrition

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