Description
Boston Cream Pie Cookies combine the classic flavors of the beloved dessert into a delightful cookie form. These tender, vanilla-infused cookies are topped with a glossy chocolate glaze that emulates the signature chocolate topping of Boston Cream Pie. Perfect for fans of creamy, chocolate-covered treats, this recipe is approachable and yields deliciously rich cookies with a smooth, decadent finish.
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 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 throughout the dough.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes, which helps create a tender cookie texture.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to maintain a smooth batter.
- Add Vanilla: Stir in the vanilla extract until fully combined for flavor enhancement.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
- Add Milk: Mix in the whole milk until the dough comes together smoothly with no dry spots, ensuring a pliable cookie dough.
- Portion Cookies: Scoop the dough using about a tablespoon for each cookie onto the prepared baking sheets, spacing them approximately 2 inches apart to allow 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 is 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, preventing breakage.
- Prepare Chocolate Glaze: Place the semi-sweet chocolate and light corn syrup in a heatproof bowl, ready to be combined with cream.
- Heat Cream: Warm the 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 to soften the chocolate.
- Mix Glaze: Let the mixture sit for 2 to 3 minutes, then whisk until completely melted and smooth, forming a glossy chocolate glaze.
- Glaze Cookies: Once the cookies have cooled, drizzle or spread the chocolate glaze evenly over each cookie for a rich topping.
- Set Glaze: Allow the chocolate glaze to set for 15 to 20 minutes at room temperature before serving to ensure a firm finish.
Notes
- Make sure the butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the dough after adding flour to keep the cookies tender.
- Spacing cookies about 2 inches apart prevents them from merging during baking.
- Let cookies cool completely before glazing to prevent melting the chocolate glaze.
- The glaze can be stored in the refrigerator and remelted gently if it hardens before use.
- If preferred, substitute semi-sweet chocolate with dark or milk chocolate for different flavor profiles.
