Indulge in the ultimate dessert with One Sweet Mama's handheld version of the classic custard cake - Boston Cream Pie Cookies! Soft vanilla sugar cookies hold a luscious pastry cream filling, finished with a glossy Belgian Dark Chocolate glaze and a sprinkle of delicate Blossom Curls. Perfect for any occasion, these creamy treats are sure to impress!
Boston Cream Pie, but in cookie form! This decadent, handheld twist on a classic dessert features a base of soft, chewy vanilla sugar cookie topped with luscious pastry cream and decadent dark chocolate ganache. Easy and absolutely delicious!
Preheat the oven to 350°F. Prepare a 9” x 13” sheet pan by lining it with parchment paper. Set aside.
Crush whole vanilla Oreo cookies into a fine powder (a food processor works best for this). Set aside.
Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and vanilla butter emulsion and mix again.
Add in the flour, Oreo crumbs, salt, baking soda, and baking powder. Mix just until the flour mixture disappears.
Using a medium cookie scoop, scoop out 16 equally sized cookie dough balls and roll them between the palms of your hands. Roll the balls in coarse sanding sugar.
Place the cookie dough on your prepared baking sheet. Bake in your preheated oven at 350°F for 15 minutes.
Once done, pull your cookies out and make an indentation in the center of each cookie using a ¼ measuring cup, or the bottom of a glass. Let the cookies cool down on your baking sheet for 15 minutes, then transfer to a cooling rack.
Prepare your Pastry Cream Mix. In a stand mixer, add the mix to milk. Mix on low speed until the powder has dissolved, and then on high for 3 minutes until smooth and shiny. Let the pastry cream set for 10 minutes prior to filling your cookies. In the meantime, prepare your chocolate glaze.
In a microwave-safe bowl, microwave dark chocolate and coconut oil for 30 seconds. Stir, and microwave for 20 seconds. Continue in 20 second intervals until fluid.
Fill the cookies: Using a spoon, scoop about 1 tablespoon of pastry cream into each cookie. Top with your chocolate glaze, and sprinkle on some White Chocolate Blossom Curls, if desired.
Recipe Note:
Storage Instructions: Cookies should be refrigerated and can keep for 3-4 days.
Want to see more of Hannah's innovative confectionery recipes? Check her out on Instagram @onesweeetmama, or visit her blog for more scrumptious recipes, scientific candy facts and more!
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