Description
Boston Cream Pie Cookies are a delightful twist on the classic dessert, combining soft vanilla cookies with rich pastry cream and chocolate ganache. Here’s a comprehensive recipe to create these delicious treats at home.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white cake mix (dry)
- 2 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the Vanilla Pastry Cream
- 3.4 oz vanilla instant pudding mix (dry)
- 2/3 cup milk (2% or whole)
- 1 teaspoon vanilla extract
- 8 oz Cool Whip
For the Chocolate Ganache
- 4 oz semi-sweet chocolate, finely chopped
- ½ cup heavy cream
Instructions
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- Gradually add the white cake mix, flour, cornstarch, baking soda, and salt. Mix until just combined.
- Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a ¼ cup measuring cup, portion out the dough into balls and place them on the prepared baking sheet. Gently press down in the center of each ball to form thick disks.
- Bake for about 9 minutes. Remove from the oven and immediately press the bottom of a 1/3 cup measuring cup into the center of each cookie to create an indentation. Return to the oven for an additional 2-3 minutes.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the Vanilla Pastry Cream:
- In a medium bowl, combine the instant pudding mix, milk, and vanilla extract. Whisk until well combined.
- Fold in the Cool Whip gently until smooth. Cover and chill in the refrigerator until ready to use.
- Prepare the Chocolate Ganache:
- Place the chopped chocolate in a heat-proof bowl. In a small saucepan, bring the heavy cream to a boil over medium heat.
- Pour the hot cream over the chocolate and let it sit for about 3 minutes without stirring. Afterward, whisk until smooth.
- Assemble the Cookies:
- Once the cookies have cooled completely, use a cookie scoop to add pastry cream into each indentation of the cookies.
- Top each cookie with a dollop of chocolate ganache, spreading it slightly while leaving some of the pastry cream exposed.
- Chill and Serve:
- Chill assembled cookies in the refrigerator until ready to serve.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Cuisine: American
