Description
Irresistible Boston Cream Pie Cookies for Ultimate Indulgence
Ingredients
Scale
- 2 cups all-purpose flour (Substitution for gluten-free: Use a 1:1 gluten-free flour blend.)
- 1 tbsp baking powder (No substitutions necessary.)
- 1 tsp salt (Essential for overall taste.)
- 1 cup unsalted butter (softened) (Can use plant-based butter for a dairy-free option.)
- 1 cup granulated sugar (Can reduce quantity for less sweetness.)
- 1 large egg (For a vegan version, use a flax egg or an alternative egg substitute.)
- 1 tbsp vanilla extract (Pure vanilla is preferable for best results.)
- 1/2 cup milk (Substitutes: Plant-based milk like almond or coconut for lactose-free.)
- 1 cup heavy cream (Can swap with coconut cream for a dairy-free alternative.)
- 1/2 cup powdered sugar (No substitutions necessary.)
- 1 tbsp vanilla extract (Always opt for pure for the best taste.)
- 1 cup dark chocolate chips (melted) (Use dairy-free chocolate for vegan options.)
- 1/2 cup heavy cream (for ganache) (Substitute with a non-dairy cream if necessary.)
Instructions
- Preheat Oven: Begin by setting your oven to 350°F (175°C) and preparing a baking sheet with parchment paper to ensure easy cookie removal later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined; set the mixture aside for later use.
- Cream Butter & Sugar: Using a mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy; then, add in the egg and vanilla extract, mixing until incorporated.
- Combine Wet & Dry: Gradually add the dry ingredients into the butter mixture, alternating with the milk, beginning and ending with the flour mixture; stir gently to avoid overmixing.
- Scoop Dough: Use a tablespoon to scoop out balls of dough and place them on your prepared baking sheet, leaving about 2 inches between each; gently flatten the dough balls with your hand.
- Bake: Place the baking sheet in the preheated oven, baking for 10-12 minutes until the edges are golden brown; let the cookies cool completely on a wire rack afterwards.
- Make Cream Filling: In a bowl, beat the heavy cream with powdered sugar and a touch of vanilla extract until stiff peaks form; spoon a generous amount onto half of the cooled cookies.
- Assemble Cookies: Top the cream-filled cookies with the remaining cookies to create delightful sandwiches; press down gently to let the filling ooze slightly.
- Prepare Ganache: In a saucepan, heat heavy cream over medium heat until it simmers gently; then, stir in the melted dark chocolate until smooth and well combined.
- Dip Cookies: Dip the tops of each cookie sandwich in the warm ganache and allow them to set on a wire rack until the chocolate firms up.
Notes
- Store cookies in an airtight container for freshness.
- For added flavor, consider using flavored extracts in the cream filling.
- Experiment with different types of chocolate for the ganache.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Boston Cream Pie Cookies, Cookies, Dessert