Boston Cream Pie Cookies bring the classic flavors of a Boston cream pie into a delightful cookie form. These tasty treats are filled with rich whipped cream and drizzled with chocolate, making them perfect for any sweet tooth.
As I made these cookies last week, I thought of my Mom, Eva, who always spoiled us with sweet desserts after dinner. Every time I bake these cookies, it feels like I am sharing a piece of my childhood with my family.
Your Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
My Go-To Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Spatula
- Saucepan
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C).
- 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.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the creamed mixture until just combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.
- In a chilled bowl, beat the heavy cream with the powdered sugar until stiff peaks form.
- Once cookies are cool, spoon or pipe a dollop of whipped cream onto the flat side of half of the cookies.
- Top them with the remaining cookies to make sandwiches.
- In a small saucepan, melt chocolate chips with vegetable oil over low heat, stirring until smooth.
- Drizzle or spread the chocolate glaze over the cookies. Let set before serving.
Healthy Twists on a Classic
You can make these cookies a bit healthier by swapping half the butter for unsweetened applesauce. This keeps them moist while cutting down on some fat. You can also use whole wheat flour instead of all-purpose flour for extra fiber.
Serving Suggestions From My Table
I love to serve these cookies with a cup of coffee or hot tea. They also make a great addition to a dessert platter at parties. A sprinkle of powdered sugar on top before serving adds a nice touch.
Getting It Just Right
Make sure your butter is softened but not melted. This helps create that perfect fluffy texture when creaming it with sugar. Also, let the cookies cool completely before adding the whipped cream to avoid it melting.
How to Store Leftovers
Store the cookies in an airtight container in the fridge. They will last about three days. If you want to keep them longer, wrap them tightly and freeze for up to a month. Just let them thaw in the fridge before serving.
Enjoy Every Moment
These Boston Cream Pie Cookies are not just a treat. They are a way to create sweet memories with friends and family. So enjoy baking, sharing, and indulging in every delicious bite.
A Few Common Questions
How do I make Boston Cream Pie Cookies softer?
To make these cookies softer, try using a little more butter and less flour. Also, avoid overbaking them; taking them out when they are just lightly golden will help keep them soft.
Can I make the cookies ahead of time?
Yes, you can make the cookies ahead of time. Just store the baked cookies in an airtight container without filling them. You can add the whipped cream and chocolate drizzle right before serving.
What can I use instead of heavy whipping cream?
If you don’t have heavy whipping cream, you can use a combination of milk and butter. For a lighter option, whipped topping can also work; however, it may not have the same rich flavor.
Print
Boston Cream Pie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Boston Cream Pie Cookies bring the classic flavors of a Boston cream pie into a delightful cookie form, filled with rich whipped cream and drizzled with chocolate.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the creamed mixture until just combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.
- In a chilled bowl, beat the heavy cream with the powdered sugar until stiff peaks form.
- Once cookies are cool, spoon or pipe a dollop of whipped cream onto the flat side of half of the cookies.
- Top them with the remaining cookies to make sandwiches.
- In a small saucepan, melt chocolate chips with vegetable oil over low heat, stirring until smooth.
- Drizzle or spread the chocolate glaze over the cookies. Let set before serving.
Notes
For a healthier twist, swap half the butter for unsweetened applesauce and use whole wheat flour for extra fiber. Store cookies in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, Boston cream pie, chocolate, whipped cream