Boston Cream Pie Cookies
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!
- Author
- Hannah Gray
- Cook Time
- 15 minutes
- Servings
- 16 Cookies
- Category
Easy
- Cuisine
Cookies
Ingredients
- ½ cup Butter (1 stick)
- ⅓ (67g) Sugar
- ¼ cup (54g) Brown sugar
- 1 Egg
- 1 tbsp Vanilla Extract
- 1 ⅓ cup (170g) Flour
- 1 cup (150g) Crushed Vanilla Oreos
- ¼ tsp Salt
- ⅓ tsp Baking soda
- ½ tsp Baking powder
- ½ cup Coarse sanding sugar
- 100g Pastry Cream Mix - Cold Process
- 8 oz Cold milk
- 200g Belgian 50% Dark Chocolate
- 50g Coconut oil
- ~ ¼ cup White Chocolate Blossom Curls
Directions
- 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.