Description
Enjoy the delicious combination of soft, buttery cookies filled with whipped cream and topped with rich chocolate glaze. These Boston Cream Pie Cookies are a delightful treat perfect for any occasion!
Ingredients
Scale
- 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
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- 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. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- 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.
- Set the cream filling aside in the refrigerator to keep it cool and firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- 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.
- Let the chocolate cool slightly before glazing the cookies.
- Take one cookie and place a generous dollop of the whipped cream filling on the flat side.
- Top with another cookie, flat side down, to create a sandwich. Gently press down to spread the filling to the edges.
- Repeat with the remaining cookies and cream filling until all are assembled.
- Drizzle or dip the assembled cookies in the melted chocolate glaze, allowing any excess to drip off.
- Place the glazed cookies on a wire rack to set.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- The cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a decorative touch, sprinkle some chocolate shavings on top of the glaze before it sets.
- Prep Time: 30 minutes
- Cook Time: 12 minutes