Description
Indulge in these delightful Boston Cream Pie Cookies featuring a soft, buttery cookie base topped with a smooth, glossy chocolate glaze reminiscent of the classic Boston cream pie dessert. These cookies combine a tender vanilla-flavored dough with a rich chocolate finish, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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 prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, creating a smooth base.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition for proper incorporation and structure.
- Incorporate Vanilla: Stir in the vanilla extract until fully combined to infuse the dough with flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Add Milk: Pour in the whole milk and continue mixing until the dough comes together smoothly, making sure there are no dry spots.
- Scoop Dough: Using about a tablespoon of dough for each cookie, scoop onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes until cookie edges are lightly golden and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely for best texture.
- Prepare Chocolate Glaze: Place the semi-sweet chocolate and light corn syrup in a heatproof bowl while cookies cool.
- Heat Cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately pour it over the chocolate and corn syrup mixture.
- Whisk Glaze: Let the mixture sit for 2 to 3 minutes to soften the chocolate, then whisk until completely melted and the glaze is smooth and glossy for a perfect finish.
- Apply Glaze: Once the cookies have fully cooled, drizzle or spread the chocolate glaze evenly over the top of each cookie to replicate the Boston cream flavor profile.
- Set Glaze: Allow the chocolate glaze to set for about 15 to 20 minutes before serving, ensuring the glaze is firm yet soft.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- Do not overmix the dough once flour is added to keep cookies tender.
- Allow cookies to cool completely before glazing to prevent melting.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a richer flavor, use high-quality semi-sweet chocolate for the glaze.
