Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Boston Cream Pie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

  • Author: Leila
  • Total Time: 50 minutes
  • Yield: 24 servings
  • Diet: Vegetarian

Description

These Boston Cream Pie Cookies combine the classic flavors of the beloved Boston cream pie into a delightful cookie form. Featuring a buttery baked sugar cookie crust filled with creamy vanilla pudding and topped with rich chocolate ganache, they are perfect for a crowd-pleasing dessert or an elegant treat at any gathering.

Ingredients

Cookie Crust

  • 16 oz refrigerated sugar cookie dough (break and bake)

Vanilla Cream Filling

  • 3.4 oz vanilla instant pudding mix
  • 1 cup heavy whipping cream
  • 1/2 cup milk

Chocolate Ganache

  • 1/3 cup heavy whipping cream
  • 1/3 cup chocolate chips
  • 1/2 tbsp butter

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F and grease two 12-cup muffin tins with nonstick cooking spray to prevent sticking during baking.
  2. Shape Cookie Crusts: Roll the refrigerated sugar cookie dough into individual balls and place each into the muffin cups. Gently press the dough into the pan and up the sides using a tart shaper dipped in flour or the back of a spoon, keeping the bottom thin and sides high to form edges for the filling.
  3. Bake Cookie Cups: Bake for 10-13 minutes until the cookie crusts are golden brown. After baking, gently press the center with a tart shaper or spoon to enhance the divot. Allow the cookie cups to cool fully in the muffin tin, then transfer to a wire rack.
  4. Prepare Vanilla Filling: In a mixing bowl, whisk together the vanilla instant pudding mix, 1 cup heavy cream, and 1/2 cup milk until smooth and thickened. Refrigerate the mixture to chill.
  5. Make Chocolate Ganache: Heat the remaining 1/3 cup heavy cream in a microwave-safe bowl for 30-45 seconds until hot but not boiling. Add the chocolate chips and butter, letting them sit for 5 minutes, then stir until smooth.
  6. Set Ganache to Pudding Consistency: Refrigerate the ganache for 5 minutes, then stir well. Repeat this chilling and stirring process every 5 minutes for 15-25 minutes total until the ganache reaches a pudding-like consistency.
  7. Assemble Cookies: Use a tablespoon portion scoop to add vanilla cream into each cookie cup. Spread it evenly and create a small divot in the center to hold the ganache. Top each with a dollop of the chocolate ganache and allow them to set.
  8. Chill Before Serving: Refrigerate the assembled cookies loosely covered until ready to serve. This helps the filling and ganache firm up perfectly.

Notes

  • Use a tart shaper or back of a spoon to shape the cookie cups precisely for better filling hold.
  • Ensure the heavy cream for ganache is hot but not boiling to avoid seizing chocolate.
  • Keep stirring ganache regularly as it cools to develop the right pudding-like texture.
  • Store cookies refrigerated and consume within 3 days for best freshness.
  • This recipe yields 24 cookie cups perfect for sharing or dessert parties.
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/boston-cream-pie-cookies-recipe/