Introduction

Boston Cream Pie Cookies bring the classic flavor of the beloved dessert into a convenient, handheld treat. With soft, buttery cookies sandwiched around a whipped cream filling and dipped in rich chocolate, these cookies are sure to impress any sweet tooth.

A stack of three thick, round pancakes sits on a white plate with a glossy finish. Each pancake has a pale golden-brown base with a smooth, rich dark chocolate layer on top, making a distinct dark top on each. The top pancake has a central ring of small dark chocolate dollops sprinkled with white coarse sugar crystals, adding texture and contrast. The edges of the pancakes are slightly raised and soft in appearance, and the chocolate topping is glossy and shiny, reflecting light. The background shows a blurred white marbled surface, giving focus to the pancakes in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the 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.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Step 5: In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
Step 6: Set the whipped cream filling aside in the refrigerator to keep it cool and firm.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
Step 10: Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
Step 12: Allow the chocolate to cool slightly before glazing the cookies.
Step 13: Place a generous dollop of whipped cream filling on the flat side of one cookie.
Step 14: Top with another cookie, flat side down, and gently press to spread the filling evenly.
Step 15: Repeat to assemble all cookies with filling.
Step 16: Dip or drizzle the assembled cookies in the melted chocolate, letting excess drip off.
Step 17: Place glazed cookies on a wire rack to set before serving.

Tips & Variations

Chill the dough longer if it feels too soft to handle easily, which helps prevent spreading.
For a lighter filling, fold in a bit of softened cream cheese with the whipped cream.
Use dark chocolate instead of semi-sweet for a richer flavor.
Add a pinch of espresso powder to the chocolate glaze for a subtle mocha twist.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the cream filling fresh. Allow them to come to room temperature for 10-15 minutes before serving for the best texture. Unassembled cookies can be stored at room temperature for up to 5 days.

How to Serve

The image shows a close-up of two thick, golden-brown doughnut layers stacked on top of each other. Each doughnut is covered with smooth, glossy dark chocolate glaze that drips slightly down the sides. The top doughnut has small, coarse white salt flakes scattered on the chocolate surface, adding texture and contrast. The doughnuts rest on a white plate with a subtle sheen, placed on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies and store them in an airtight container for several days before assembling with the cream filling and chocolate glaze. Assemble shortly before serving for the best freshness.

What if I don’t have heavy cream for the filling?

Heavy cream is essential for the whipped filling’s texture. If unavailable, you may try using pre-made whipped topping, but the flavor and stability may differ.