Introduction

Boston Cream Pie Cookies offer a delightful twist on the classic dessert by combining soft, buttery cookies with creamy vanilla filling and a rich chocolate glaze. These sandwich cookies are perfect for anyone who loves a sweet treat that balances texture and flavor beautifully.

A close-up of two thick donuts stacked on a white plate, each donut with a golden brown base layer that looks soft and slightly fluffy with a hint of a crust. A smooth, glossy dark chocolate layer covers the top of each donut, dripping slightly down the sides, with the top donut sprinkled with small shiny white sugar crystals. The white plate sits on a white marbled surface, emphasizing the rich colors and textures of the donuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cream filling)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until light and fluffy, about 3-4 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Step 5: In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
Step 6: Chill the whipped cream filling in the refrigerator to keep firm.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. Centers may look slightly underbaked.
Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring until melted and smooth, about 1-2 minutes total.
Step 12: Allow the chocolate to cool slightly before glazing the cookies.
Step 13: Place a generous dollop of whipped cream filling on the flat side of one cookie.
Step 14: Top with another cookie, flat side down, pressing gently to spread the filling evenly to the edges.
Step 15: Repeat with remaining cookies and filling until all are assembled.
Step 16: Dip or drizzle the cookie sandwiches with the melted chocolate, letting excess drip off.
Step 17: Set the glazed cookies on a wire rack to allow the chocolate to firm up.

Tips & Variations

For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
If you don’t have heavy cream, substitute with an equal amount of chilled whipping cream for the filling.
Chilling the dough helps prevent spreading and keeps cookies soft and tender.
Use a piping bag to pipe the whipped cream filling for neater cookie sandwiches.

Storage

Store the assembled Boston Cream Pie Cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. The chocolate glaze will firm up in the fridge but softens nicely at room temperature. These cookies are best enjoyed fresh and do not freeze well due to the whipped cream filling.

How to Serve

A stack of three round pancakes each topped with a thick, smooth layer of glossy dark chocolate glaze. The pancakes are golden brown on the sides with a soft, light beige center. Between each pancake is a thin, even layer of dark chocolate. On the top pancake, there is a circle of small chocolate pieces sprinkled with white sugar crystals in the middle. The stack is placed on a shiny white plate with a faint reflection, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies or filling ahead of time?

You can bake the cookies and store them in an airtight container for up to 2 days before assembling. Whip the filling just before assembling for the best texture.

What if I don’t have an electric mixer?

You can whisk the dough by hand, though it may take more time to achieve the right texture. For whipping the cream, a balloon whisk works but requires more effort to reach stiff peaks.