Today’s Boston Cream Pie Cookies are pure delight. Heavenly light cookies are filled with a luscious vanilla cream custard and the tops are dipped in chocolate ganache. Truly a little bite of the classic cake in cookie form.
One of my favorite desserts and my first successful foray into gluten-free baking is Boston Cream Pie (which is actually a cake). It was the first time I knew I could create delicious baked treats even without gluten. These Boston Cream Pie Cookies have all the components of the cake but in a bite-sized treat!
The cookies, on their own, have a beautiful delicate vanilla flavor, are chewy, and so good. They would be lovely alongside a cup of tea or coffee. I would bump up the vanilla if I served them without the filling and topping.
When combined with the custard filling and ganache topping, every bite is perfection.
The original recipe from Bob’s Red Mill is for a vegan version of these cookies. If you want to give them a try, check out their website.
The custard is so easy to make and bursting with vanilla flavor. This is the time to pull out all the stops and use the best vanilla that you have. I used Nielsen Massey’s Madagascar vanilla paste, one of my favorite ingredients. It makes everything taste sublime!
I hope you love this unique take on a Boston Cream Pie as much as The Artist and I did. Happy Chocolate Monday my friends!
Key Ingredients for Boston Cream Pie Cookies:
- Whole milk, sugar, eggs, cornstarch, butter, and vanilla
- Powdered sugar, all-purpose flour or gluten-free flour blend
- Baking powder and salt
- Chocolate chips, heavy cream, and maple syrup
If you make the custard filling ahead, bring it back to room temperature and whisk before filling the cookies.
How to make Boston Cream Pie Cookies:
- Cook the custard filling, cool to room temperature, then chill for a couple of hours until set
- Mix the cookie dough, portion it out on baking sheets and flatten slightly
- Bake the cookies until just browning at the edges; cool completely
- Make the ganache and cool to room temperature
- Sandwich two cookies together with the filling in between; spoon the ganache over the top or dip the tops in the ganache; set aside to let the chocolate set before serving
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Use a gluten-free flour blend in place of the regular flour (if you’re using my blend, it is 120 grams/cup). If using a commercial blend, measure out a cup by scooping the flour with a spoon into the cup and leveling the top, then weigh the flour and use that weight when making recipes. Once mixed, it often helps if you let the batter rest for about 20 minutes before baking – this helps give the flours enough time to fully absorb all the liquid and you’ll get less gritty results.
- 1-1/4 cups whole milk
- 1/4 cup sugar
- 2 egg yolks
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tbsp butter, cut into small pieces
- 1 tsp pure vanilla or vanilla paste
Vanilla Cake Cookies
- 1-1/3 cups (152 g) powdered sugar, sifted
- 1/3 cup butter, at warm room temperature
- 1/2 cup milk
- 2 tsp pure vanilla or vanilla paste
- 2 cups (240 g) all-purpose flour or gluten-free flour blend
- 1-1/4 tsp gluten-free baking powder
- 1/2 tsp fine sea salt
Chocolate Ganache Topping
- 1/2 cup chocolate chips
- 2 tbsp heavy cream
- 1 tbsp pure maple syrup
- Prepare the Filling: In a heavy 2- or 3-quart saucepan, whisk together the milk, sugar, egg yolks, cornstarch, and salt until smooth. Bring to a boil over medium-high heat, whisking constantly. Boil 1 minute or until thickened and the mixture coats the back of a spoon.
- Remove from the heat; whisk in the butter pieces and vanilla, mixing until smooth and fully incorporated. Transfer to a medium bowl (aluminum will help it cool faster), let cool for about an hour, and cover with plastic wrap - press it onto the surface to keep a skin from forming. Refrigerate until set, 30 minutes to 1 hour.
- Make Ahead: The custard can also be made a day ahead. Press plastic wrap directly on the surface and top the bowl with another piece of plastic wrap to seal it. Let it warm up at room temperature about 20 minutes before proceeding so it will be easier to spread.
- Bake the Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of your stand mixer, beat together the powdered sugar and butter on low speed, then add the milk and vanilla; beat once more. Sift the flour, baking powder, and salt together and pour them over the butter mixture. Beat on low speed just until combined (do not over mix).
- Use a cookie dough scoop to portion out the dough onto the baking sheets, spacing them 2 inches apart. If you can, slightly flatten the cookie balls with the bottom of a wet glass - which is challenging with this soft, sticky dough (I didn't do this and they would have been more stable if there was a flat surface).
- Bake for 9 to 10 minutes, or until the tops spring back when lightly touched. The cookies will be golden on the bottom and around the edges. Remove the cookies from the oven, transfer to a wire rack, and cool completely.
- Make the Ganache: In a small microwaveable bowl, combine the chocolate chips, cream, and maple syrup. Microwave 30 seconds, then whisk the mixture until the chocolate is fully melted, about 2 minutes. Let cool to room temperature.
- Assemble the Cookies: Match similar sized cookies in pairs. Flip half the cookies upside down. Stir the filling until smooth and spreadable. Place a generous teaspoon of the filling on the center of the upside-down cookies. Top with remaining cookies, flat side down. Spoon about 1 tsp of the ganache on top of each cookie sandwich. Allow the chocolate to set before serving.
Adapted from a Bob's Red Mill recipe
Amount Per Serving: Calories: 310Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 400mgCarbohydrates: 41gFiber: 1gSugar: 15gProtein: 7g
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This post was first shared in March 2018. The article was updated in 2020.