If you have a soft spot for classic desserts with a playful twist, you are going to adore this Mini Boston Cream Pie Cookies Recipe. Imagine the timeless charm of Boston cream pie transformed into bite-sized sandwich cookies filled with luscious vanilla cream and topped with decadent chocolate ganache. These little treats are not only irresistibly delicious but also perfect for sharing at any gathering, making dessert time both fun and fancy. Trust me, once you try these, they will quickly become a new favorite for your cookie jar!
Ingredients You’ll Need
Every ingredient in this Mini Boston Cream Pie Cookies Recipe plays a vital role, combining to create that perfect balance of flavor, texture, and visual appeal. The cookie base forms a tender yet sturdy foundation, the vanilla cream adds a dreamy, smooth filling, and the chocolate ganache brings a glossy, luxurious finish.
- Unsalted butter (1 cup, softened): Essential for creating a rich and tender cookie base with a buttery flavor.
- Granulated sugar (¾ cup + 2 tablespoons): Adds just the right sweetness and helps with the texture of both cookies and cream.
- Large egg (1 + 1 yolk): Provides structure to the cookies and richness to the vanilla cream filling.
- Vanilla extract (2 teaspoons total): Imparts a warm, inviting aroma and enhances the overall flavor profile.
- All-purpose flour (2 cups): The backbone of the cookie dough, ensuring the perfect chew and crumb.
- Baking powder (½ teaspoon): Gives a gentle rise, keeping the cookies light.
- Salt (¼ teaspoon): Balances sweetness and intensifies all other flavors.
- Milk (1 cup): The base for the creamy filling, creating that custardy texture.
- Cornstarch (1 tablespoon): Thickens the filling to silky perfection without any lumps.
- Semisweet chocolate chips (½ cup): For the ganache’s smooth, rich chocolate topping.
- Heavy cream (¼ cup): Blended with chocolate chips to make a glossy, melt-in-your-mouth ganache.
How to Make Mini Boston Cream Pie Cookies Recipe
Step 1: Prepare the Cookie Base
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. The secret to a tender cookie lies in properly creaming the butter and sugar until fluffy—this incorporates air that lightens the dough. Then, beat in the egg and vanilla for added richness. Mixing the dry ingredients separately ensures even distribution before gently blending them into the wet mixture to form a soft dough that’s easy to roll and shape.
Step 2: Bake the Cookies
Roll the dough into 1-inch balls to create perfectly sized cookies and flatten them slightly for even baking. As they bake for 10 to 12 minutes, watch for the edges to turn just golden, signaling they are tender but not overdone. Cooling completely on a wire rack is crucial so they maintain their shape and the filling won’t melt during assembly.
Step 3: Make the Vanilla Cream Filling
Whisk together milk, cornstarch, sugar, and egg yolk in a saucepan, and cook over medium heat, stirring constantly to avoid lumps and ensure even thickening. Within 5 to 7 minutes, your filling will transform into a rich custard that’s silky smooth. Stir in the vanilla extract and butter for that final luscious touch. Cover with plastic wrap pressed to the surface so a skin doesn’t form, then chill until fully set and ready to spread.
Step 4: Prepare the Chocolate Ganache
Heat the cream just until steaming and pour it over the chocolate chips. Let it sit for a minute or two to melt the chocolate, then stir until everything forms a glossy, velvety ganache. Allow it to cool and thicken slightly, making it easier to drizzle over the assembled cookies without running off completely.
Step 5: Assemble Your Mini Boston Cream Pie Cookies Recipe
Spread or pipe a generous dollop of chilled vanilla cream onto the flat side of half your cooled cookies. Gently sandwich them with the remaining cookies. Finally, spoon or drizzle the glossy ganache over each sandwich, letting it drip charmingly down the sides. Allow the ganache to set before serving for that beautiful, professional look.
How to Serve Mini Boston Cream Pie Cookies Recipe
Garnishes
Sprinkle a pinch of powdered sugar or finely grated white chocolate over the ganache for an elegant touch. A few fresh raspberries or mint leaves on the side can add a burst of color and freshness that complements the rich flavors perfectly.
Side Dishes
These cookies pair fantastically with a cup of coffee or tea, balancing their sweetness with a warm, slightly bitter drink. For a festive gathering, serve alongside fresh fruit or a light sorbet to cleanse the palate between bites.
Creative Ways to Present
Arrange these cookies on a tiered dessert stand to wow guests visually, or serve them in small, clear cellophane bags tied with a ribbon as charming edible gifts. You could also plate them with a drizzle of chocolate sauce and a sprinkle of toasted nuts for extra flair.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Mini Boston Cream Pie Cookies Recipe in an airtight container in the refrigerator. They stay fresh and delicious for up to 3 days, allowing you to enjoy their rich vanilla and chocolate flavors without any loss in texture or taste.
Freezing
If you want to make these ahead for a special occasion, you can freeze the unfilled cookies in a single layer for up to two months. Thaw completely before filling and assembling to keep the cream and ganache fresh and luscious.
Reheating
Since these are best served chilled or at room temperature, avoid reheating assembled cookies. Instead, let refrigerated cookies sit out for about 15 minutes to soften slightly, releasing their full flavor without losing their delicate texture.
FAQs
Can I substitute the semisweet chocolate chips with dark chocolate?
Absolutely! Dark chocolate will give your ganache a more intense, slightly bitter flavor that contrasts beautifully with the sweet vanilla cream filling.
Is it necessary to chill the vanilla cream filling before assembling?
Yes, chilling the filling ensures it sets properly and holds its shape inside the cookie sandwiches, preventing a messy assembly experience.
Can I use store-bought pastry cream instead of making the vanilla cream?
You can, but homemade vanilla cream gives the most authentic taste and texture. If you’re short on time, a high-quality store-bought pastry cream will still work well.
How do I make sure my chocolate ganache doesn’t become too runny?
Let the ganache cool slightly after stirring; it naturally thickens as it cools. Drizzle it when it’s thick but still pourable for the best effect.
What’s the best way to transport these cookies to a party?
Place them in a single layer inside a sturdy container with parchment paper between layers. Keep them chilled during transport if possible to keep the ganache set.
Final Thoughts
This Mini Boston Cream Pie Cookies Recipe is truly a delightful way to enjoy one of America’s favorite classic desserts in a more fun-sized and shareable form. Whether you’re making them for a holiday, a party, or just because, they bring a smile to every face with their perfect combination of buttery cookies, dreamy vanilla cream, and luscious chocolate. Give this recipe a try—you’ll be amazed at how easily these bite-sized treasures become the star of any dessert table!
Print
Mini Boston Cream Pie Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Boston Cream Pie Cookies are delightful sandwich treats featuring a soft buttery cookie base, filled with smooth vanilla cream, and topped with a glossy chocolate ganache. These American-style dessert cookies are perfect for parties or as an indulgent snack.
Ingredients
For the Cookie Base:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Vanilla Cream Filling:
- 1 cup milk
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
Instructions
- Make the Cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms.
- Shape and Bake: Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening each slightly with your hand. Bake for 10 to 12 minutes, or until the edges turn just golden. Remove from the oven and let the cookies cool completely on a wire rack.
- Prepare the Vanilla Cream: In a small saucepan, whisk together milk, cornstarch, sugar, and the egg yolk until smooth. Cook over medium heat, stirring constantly to prevent lumps or burning, until the mixture thickens and starts bubbling, about 5 to 7 minutes. Remove from heat, then stir in vanilla extract and unsalted butter until blended. Transfer the cream to a bowl, cover with plastic wrap pressed onto the surface to avoid a skin, and chill until fully set.
- Make the Chocolate Ganache: Heat the heavy cream in a small pan until it just starts to steam. Pour the hot cream over the semisweet chocolate chips in a bowl. Let it sit for 1 to 2 minutes, then stir until the chocolate is melted and the ganache is smooth and shiny. Allow the ganache to cool a little so it thickens slightly for easier topping.
- Assemble the Cookies: Spoon or pipe a generous dollop of chilled vanilla cream onto the flat side of half of the cookies. Top each with a remaining cookie to create a sandwich. Spoon a small amount of the chocolate ganache over the top of each sandwich, letting it drip down the sides slightly. Let the ganache set before serving, preferably chilling the assembled cookies briefly for easiest handling.
Notes
- For easier assembly and neat ganache application, chill the cookies well before topping with chocolate.
- Store the sandwich cookies in the refrigerator to keep the vanilla cream fresh.
- Serve slightly chilled or at room temperature for best texture and flavor.
- These cookies can be made a day ahead and stored refrigerated in an airtight container.
