Introduction

Boston Cream Pie Cookies capture the classic flavors of the beloved dessert in a fun, handheld treat. These sandwich cookies combine a rich vanilla cream filling with a smooth chocolate glaze, perfect for any occasion.

A close-up view of two thick, golden brown donuts stacked on a white plate, each covered with a smooth, glossy dark chocolate glaze dripping slightly down the sides. The top donut is sprinkled with coarse white sugar crystals, adding texture and contrast to the shiny chocolate surface. The donuts have a soft, slightly porous texture, and the white marbled background emphasizes the rich colors and details of the dessert. 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 until light and fluffy, about 3-4 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Step 5: In a medium bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form, about 3-5 minutes. Avoid overwhipping.
Step 6: Set the cream filling aside in the refrigerator to keep it cool and 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 prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
Step 10: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1-2 minutes total.
Step 12: Let the chocolate cool slightly before glazing the cookies.
Step 13: Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
Step 14: Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
Step 15: Repeat with the remaining cookies and cream filling until all are assembled.
Step 16: Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
Step 17: Place the glazed cookies on a wire rack to set.

Tips & Variations

Chill the cookie dough longer if it feels too soft to handle easily.
For a different flavor, try adding a teaspoon of almond extract to the cream filling instead of vanilla.
Use dark chocolate chips for a richer glaze or white chocolate for a sweeter twist.
To keep the whipped cream filling stable longer, you can fold in a small amount of stabilized whipped cream or mascarpone cheese.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 10 minutes before serving to enjoy the cream filling’s texture. Avoid freezing as the whipped cream filling may lose its texture.

How to Serve

A stack of three thick pancakes, each pancake separated by a smooth, shiny layer of dark chocolate glaze. The top pancake is fully covered with the dark chocolate glaze, except for the center, which is filled with small chocolate chunks sprinkled with white sugar crystals. The pancakes are fluffy with golden-brown edges and a soft light tan center. The stack sits on a white plate with a slightly reflective surface, all placed on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before baking, which helps the flavors develop and makes it easier to shape.

What if I don’t have heavy cream for the filling?

The whipped cream filling relies on heavy cream to whip properly. If unavailable, you can substitute with store-bought stabilized whipped topping, but fresh heavy cream provides the best texture and flavor.