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
Scale
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.
