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The Best Boston Cream Pie Cookie Dessert You Need to Try

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Learn how to make delicious The Best Boston Cream Pie Cookie Dessert. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups whole milk
  • 1/2 cup granulated sugar (for custard)
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter (for custard)
  • 6 ounces semisweet chocolate, finely chopped
  • 1/2 cup heavy cream (for ganache)

Substitution suggestions: If you don’t have all-purpose flour, you can try a blend of half all-purpose and half whole wheat for a nuttier flavor reminiscent of those old-timey Blue Ridge mountain recipes. Use coconut sugar instead of granulated sugar for a deeper caramel note in the custard. And if dairy isn’t your thing, almond milk can step in, though the custard might be a touch thinner.

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step reminds me of sitting beside Mama Lu, her hands steady as she coaxed the perfect biscuit dough from flour and fat.
  3. Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined.
  4. In a separate bowl, whisk together the flour, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. If it feels sticky, dust your hands with a little flour—just like Mama Lu would when her dough got too clingy.
  6. Roll the dough out on a floured surface to about 1/4 inch thickness. Using a 2-inch round cutter, cut out circles and place them on the prepared baking sheets.
  7. Bake for 12-15 minutes or until the edges are just turning golden. Let them cool completely on a wire rack. While they bake, you can start the custard.
  8. In a medium saucepan, heat the milk until it just begins to simmer — you’ll know because it smells like the warm mornings at home, fresh and inviting.
  9. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  10. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface to avoid a skin, and chill in the fridge.
  11. For the ganache, warm the heavy cream in a small saucepan until simmering, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
  12. To assemble, spread a generous spoonful of custard onto the flat side of one cookie, then sandwich it with another. Dip the tops of the sandwiches in the ganache or spread it on with a spoon.
  13. Let the ganache set slightly before serving, or pop them in the fridge for 10-15 minutes if you prefer a firmer chocolate shell.

Each step is a little ritual, a chance to slow down and savor the process, just like those afternoons on the porch swing with Mama Lu’s stories drifting through the warm mountain air.

Find it online: https://claracooking.com/the-best-boston-cream-pie-cookie-dessert/