Description
Delight in these Boston Cream Pie Cookies featuring a soft, buttery cookie base topped with a rich and glossy chocolate glaze reminiscent of the classic Boston Cream Pie dessert. Perfect for a sweet treat, these cookies combine tender vanilla-infused dough with a decadent chocolate topping for an indulgent bite-sized pleasure.
Ingredients
Scale
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
Chocolate Glaze
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate
- 1 tablespoon light corn syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed to ensure uniform texture in the cookies.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar in a large mixing bowl for 3 to 4 minutes until the mixture is light, fluffy, and smooth, which aids in cookie tenderness.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain an even batter consistency.
- Mix in Vanilla: Stir in the vanilla extract fully for enhanced flavor throughout the dough.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough which can lead to tougher cookies.
- Incorporate Milk: Stir in the whole milk until the dough comes together smoothly, ensuring no dry patches remain for consistent texture.
- Shape Cookies: Using about a tablespoon of dough per cookie, scoop portions onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes until edges are lightly golden and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to wire racks to cool completely, preventing breakage and ensuring proper glazing.
- Prepare Chocolate Glaze: Place the semi-sweet chocolate and light corn syrup in a heatproof bowl, setting aside for the cream heating step.
- Heat Cream: Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer—avoid boiling for a smooth glaze.
- Combine Chocolate and Cream: Pour the hot cream over the chocolate and corn syrup and let it sit for 2 to 3 minutes to allow the chocolate to soften.
- Whisk Glaze: Whisk the mixture gently until the chocolate is fully melted and the glaze becomes smooth and glossy, ready for topping.
- Glaze Cookies: Once cookies have cooled completely, drizzle or spread the chocolate glaze over the tops evenly for a beautiful finish.
- Set Glaze: Allow the glazed cookies to sit for 15 to 20 minutes to let the chocolate set before serving to ensure a clean bite and appealing presentation.
Notes
- Use softened butter at room temperature for easier creaming and better dough texture.
- Do not overmix once the flour is added to keep cookies tender.
- Space cookies adequately on the baking sheet to prevent them merging during baking.
- Let the glaze fully set before stacking or storing cookies to avoid smudging.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
