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Miniature Boston Cream Pie Cookies

Four delicious Boston Cream Pie Cookie Bites filled with cream and topped with dripping chocolate ganache on a white plate.
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Make individual, bite-sized cookies that taste like classic Boston Cream Pie, featuring a soft vanilla cookie base, rich pastry cream filling, and a chocolate glaze topping.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup prepared vanilla pastry cream (for filling)
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. Flatten slightly with the bottom of a glass.
  5. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Once cooled, use a small round cookie cutter or knife to carefully cut a shallow well or indentation into the center top of each cookie.
  7. Prepare the chocolate glaze: Heat the heavy cream until simmering. Pour the hot cream over the chocolate chips in a small bowl. Let stand for 5 minutes, then whisk until smooth.
  8. Fill the indentation of each cookie with about 1 teaspoon of pastry cream.
  9. Drizzle the chocolate glaze over the pastry cream topping on each cookie. Allow the glaze to set before serving.

Notes

  • You can use store-bought vanilla pudding mixed with a little extra cornstarch if you prefer not to make pastry cream from scratch.
  • For a cleaner look, use a piping bag fitted with a star tip to pipe the pastry cream into the cookie centers.
  • If the chocolate glaze thickens too much while cooling, briefly microwave it for 10 seconds to make it pourable again.

Nutrition

Find it online: https://cookifyme.com/boston-cream-pie-cookie-bites-recipe/