Boston Cream Pie Cookies
Bringing a delightful twist to a classic dessert, these cookies offer the comforting flavors of Boston Cream Pie in a fun and easy-to-eat form.
Ingredients
For the cookies
- 1/2 cup unsalted butter, softened creates a tender texture
- 1/3 cup granulated sugar adds sweetness and structure
- 2 tbsp brown sugar provides moisture and depth of flavor
- 2/3 cup sweetened condensed milk (Eagle Brand®) adds richness and moisture
- 1 large egg yolk brings richness and binds the dough
- 2 tsp vanilla extract imparts flavor
- 2 cups all-purpose flour gives structure to the cookies
- 1 tbsp cornstarch helps create a tender texture
- 1 tsp baking powder leavening agent for a slight rise
- 1/2 tsp baking soda also leavens the cookies
- 1/4 tsp cream of tartar stabilizes egg whites, if used
- 1/4 tsp salt enhances flavor
For the pastry cream
- 1 can sweetened condensed milk (14 oz, Eagle Brand®) used for pastry cream
- 4 large egg yolks enriches the pastry cream
- 3 1/2 tbsp cornstarch thickens the pastry cream
- 1 1/2 cups milk, divided provides liquid for the pastry cream
- 4 tbsp unsalted butter adds richness to the pastry cream
- 1 tbsp vanilla extract for added flavor in the pastry cream
For the chocolate glaze
- 2/3 cup sweetened condensed milk (Eagle Brand®)
- 2/3 cup chopped chocolate or chocolate chips provides the chocolate flavor
- 1/4 cup heavy cream adds richness and smoothness to the glaze
Instructions
Preparation
- Preheat your oven to 350ºF and prepare your baking sheets by lining them with parchment paper.
- For the cookie dough, beat the softened unsalted butter for about one minute until it's creamy.
- Add in the granulated and brown sugars, mixing for about two minutes until the mixture is light and fluffy.
- Incorporate the sweetened condensed milk, egg yolk, and vanilla extract until smoothly combined.
- Gradually introduce the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
- Mix until just incorporated, being careful not to over-mix.
- Scoop the dough and roll it into small balls, then gently flatten them slightly before placing them on the prepared baking sheets.
- Bake the cookies for around eight minutes until the edges are golden brown.
Making the pastry cream
- Heat 1 1/4 cups of milk in a saucepan over medium heat until warm but not boiling.
- In a separate bowl, whisk together the egg yolks and sweetened condensed milk.
- Combine the cornstarch with the remaining milk and stir it into the egg mixture until smooth.
- Slowly pour the warm milk into the egg mixture to temper it while whisking continuously.
- Return this mixture to the saucepan and cook over medium heat, stirring until thickened.
- Mix in the butter and vanilla extract, cover, and refrigerate until cool.
Making the chocolate glaze
- Combine the sweetened condensed milk, chopped chocolate or chocolate chips, and heavy cream in a pot over medium heat.
- Stir continuously until the chocolate has melted and the glaze is smooth.
Assembling the cookies
- Pipe some of the chilled pastry cream onto the center of each cookie.
- Drizzle the cooled chocolate glaze over the top.
Storage
- Store the cookies in the refrigerator for up to five days to maintain freshness.
Notes
Ensure the butter is softened fully and avoid over-mixing the cookie dough. Pipe the pastry cream while it’s chilled for better shape holding.