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Boston Cream Pie Cookies

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A playful, shareable twist on the classic Boston cream pie, these cookies feature tender vanilla cookies sandwiched with creamy pastry cream and topped with glossy chocolate ganache. Perfect for parties, gifting, or a nostalgic treat any day.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) whole milk
  • 1 cup (240ml) whole milk (for pastry cream)
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar (for pastry cream)
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon (15g) unsalted butter (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)
  • Pinch of salt (for pastry cream)
  • 4 ounces (115g) semi-sweet chocolate, chopped
  • 1/3 cup (80ml) heavy cream

Instructions

  1. Make the Pastry Cream: In a small saucepan, whisk together 1 cup milk, 2 egg yolks, 1/4 cup sugar, 2 tablespoons cornstarch, and a pinch of salt. Place over medium heat, whisking constantly for 5–7 minutes until thick and bubbling. Remove from heat, whisk in 1 tablespoon butter and 1 teaspoon vanilla. Pour into a bowl, press plastic wrap onto the surface, and refrigerate at least 30 minutes.
  2. Prepare the Cookie Dough: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large mixing bowl, cream butter and sugar with a mixer until light and fluffy (2–3 minutes). Beat in eggs one at a time, then mix in vanilla.
  3. Combine Wet & Dry Ingredients: With mixer on low, add half the dry ingredients, then milk, then the rest of the dry mix. Mix until just combined; dough will be slightly sticky.
  4. Scoop & Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Drop dough balls 2 inches apart using a scoop or tablespoon. Bake 10–12 minutes until edges are set and centers are pale but not wet. Cool on sheet 5 minutes, then transfer to wire rack.
  5. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream until steaming, pour over chocolate, let sit 1 minute, then stir until smooth and shiny.
  6. Assemble the Cookies: Once cookies are cool, spread a heaping teaspoon of pastry cream on the flat side of half the cookies. Top with another cookie to make a sandwich. Spoon or spread ganache on top. Let set 10–15 minutes (refrigerate to speed up).

Notes

For best results, chill the pastry cream thoroughly before assembling. If making ahead, fill cookies but wait to add ganache until serving. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour and plant-based dairy alternatives. Cookies are best served slightly chilled. If ganache is too thick, add a splash more cream and reheat gently.

Nutrition

Keywords: Boston cream pie cookies, cream pie cookies, party dessert, chocolate ganache cookies, sandwich cookies, easy dessert, nostalgic cookies, pastry cream cookies

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