🍪✨ Boston Cream Pie Cookies: A Delightful Twist on a Classic Dessert 🍫🍦
Capture the irresistible flavors of the iconic Boston Cream Pie in cookie form! These soft, chewy cookies are filled with creamy vanilla pudding and topped with a rich chocolate ganache, making them the perfect treat for any occasion.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour 🌾
- ½ teaspoon baking powder 🥄
- ¼ teaspoon salt 🧂
- ½ cup unsalted butter, softened 🧈
- ¾ cup granulated sugar 🍬
- 1 large egg 🥚
- 1 teaspoon vanilla extract 🍦
For the Vanilla Pudding Filling:
- 1 package (3.4 oz) instant vanilla pudding mix 🍮
- 2 cups cold milk 🥛
For the Chocolate Ganache:
- ¾ cup semi-sweet chocolate chips 🍫
- ⅓ cup heavy cream 🥄
Instructions
1️⃣ Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2️⃣ Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
4️⃣ Combine Ingredients:
- Gradually mix the dry ingredients into the wet mixture until just combined.
5️⃣ Shape the Cookies:
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each ball slightly and create a small indent in the center for the filling.
6️⃣ Bake the Cookies:
- Bake for 8-10 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7️⃣ Prepare the Vanilla Pudding:
- Whisk the instant vanilla pudding mix with cold milk until smooth and thickened. Chill in the refrigerator for 5 minutes.
8️⃣ Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
9️⃣ Assemble the Cookies:
- Spoon a dollop of chilled vanilla pudding into the center indent of each cooled cookie.
- Drizzle the chocolate ganache over the pudding, letting it cascade slightly over the edges.
- Let the ganache set for 10-15 minutes before serving.
✨ Tips for Success:
- Prevent spreading: Chill the cookie dough for 15 minutes before baking to maintain a round shape.
- Smooth ganache: Stir the chocolate ganache gently to avoid incorporating air bubbles for a silky finish.
- Make it ahead: Prepare the cookies, pudding, and ganache in advance. Assemble just before serving for the freshest presentation.
Frequently Asked Questions
Q: Can I use homemade pudding instead of instant?
A: Absolutely! Homemade vanilla pudding works perfectly, though it may require more cooling time to set properly.
Q: How do I store these cookies?
A: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Q: Can I freeze these cookies?
A: You can freeze the baked cookies without the filling. Thaw, then add pudding and ganache before serving.
Common Mistakes and Solutions
- Mistake 1: Cookies too flat.
Solution: Chill the dough before baking to help them hold their shape. - Mistake 2: Pudding too runny.
Solution: Ensure the pudding is fully set before assembling. Chill it longer if necessary. - Mistake 3: Ganache not setting.
Solution: Let the ganache cool slightly before drizzling it over the cookies.
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