Chocolate-Glazed Boston Cream Pie Cookies

Boston cream pie is famously a cake, not a pie, long tied to the city’s Parker House Hotel. These soft cookies bottle the same idea: a tender vanilla base filled with silky custard and finished with a glossy chocolate glaze.

Serves 6 · 35 min prep · 25 min cook

Estimate for one serving

• 450 cal
• 6g protein
• 52g carbs
• 24g fat
• 3g fiber

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Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp whole milk
• 1 cup heavy cream
• 3 egg yolks
• 3 tbsp cornstarch
• 1/3 cup sugar for custard
• 6 oz semisweet chocolate chips
• 1/3 cup heavy cream for glaze
• 1 tbsp butter for glaze

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2Whisk flour, baking powder, and salt in a bowl. In another bowl cream butter and sugar until pale and fluffy, about 3 minutes.
3. 3Beat in the egg and vanilla until smooth, then mix in the milk. Add the dry ingredients and stir just until a soft cookie dough forms.
4. 4Scoop tablespoon-size portions, roll lightly into balls, and flatten slightly into thick rounds. Space 2 inches apart.
5. 5Bake 10 to 12 minutes until the edges are set and the tops look dry and lightly golden but still soft in the center. Cool completely on the sheets.
6. 6For the filling, heat cream until steaming. Whisk yolks, cornstarch, and custard sugar until thick, temper with hot cream, and cook back in the pan until very thick, 3 to 5 minutes. Cool completely.
7. 7Match cookies into pairs of similar size. Pipe or spoon a thick disc of cooled custard onto the flat side of half the cookies.
8. 8Top with the remaining cookies and press gently so the custard reaches the edges without spilling out.
9. 9Heat glaze cream to a simmer, pour over chocolate and butter, rest 1 minute, and stir until glossy. Let cool 5 minutes so it thickens to a dippable consistency.
10. 10Dip the top of each sandwich cookie into the ganache or spoon glaze over so it coats the upper cookie and drips slightly down the sides.
11. 11Set glazed cookies on a rack or parchment and chill 20 minutes until the chocolate sets with a soft shine.
12. 12Serve cool or at cool room temperature so the custard stays creamy and the chocolate glaze cracks gently when bitten.