Description
Delight in these Boston Cream Pie Cookies, inspired by the classic dessert. Soft, buttery cookies are baked to golden perfection and topped with a smooth, glossy chocolate glaze that mimics the luscious layers of a traditional Boston cream pie. These cookies combine a tender crumb with rich vanilla and chocolate flavors for a truly indulgent treat.
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 prepare for baking the cookies.
- 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 and seasoning.
- 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.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to incorporate fully for a smooth batter.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Add Milk: Incorporate the whole milk into the dough, continuing to mix until it comes together smoothly, ensuring there are no dry spots.
- Scoop Dough: Scoop the dough onto the prepared baking sheets, using about a tablespoon for each cookie, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Cool Cookies: Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prepare Chocolate Glaze: Place the semi-sweet chocolate and light corn syrup in a heatproof bowl, ready for melting.
- Heat Cream: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate and corn syrup mixture.
- Melt Chocolate: Let the mixture sit for 2 to 3 minutes to soften the chocolate, then whisk until the glaze is smooth, glossy, and completely melted.
- Glaze Cookies: Once the cookies have cooled, drizzle or spread the chocolate glaze evenly over the top of each cookie.
- Set Glaze: Allow the chocolate glaze to set for about 15 to 20 minutes before serving to let it firm up slightly.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overmix once the flour is added to keep the cookies tender.
- Use parchment paper on the baking sheets to prevent sticking and allow for easy cleanup.
- Let cookies cool completely before glazing to prevent the chocolate from melting too much.
- The corn syrup in the glaze helps achieve a shiny finish and smooth texture.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
