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–+ servings
Boston Cream Pie Cookies

Boston Cream Pie Cookies That Will Make Dessert Unforgettable

These Boston Cream Pie Cookies are a delightful fusion of soft cookies filled with creamy centers and topped with chocolate glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Provides fat and moisture; substitute with margarine if needed.
  • 1 cup Granulated Sugar Sweetness; can be replaced with brown sugar.
  • 2 Large Eggs Binds ingredients; use aquafaba for vegan option.
  • 2 teaspoons Vanilla Extract Enhances flavor; use almond extract for variation.
  • 2 cups All-Purpose Flour Creates structure; gluten-free options available.
  • 2 teaspoons Baking Powder Leavening agent; use baking soda in a pinch.
  • 1 teaspoon Salt Balances sweetness; omit if using salted butter.
For the Cream Filling
  • 1 cup Heavy Cream Creates rich filling; substitute with coconut cream.
  • 1 cup Powdered Sugar Adds sweetness to filling.
For the Chocolate Glaze
  • 1 cup Semi-Sweet Chocolate Chips Makes the glaze; dark chocolate can be used.
  • 2 tablespoons Unsalted Butter Adds sheen; substitute with coconut oil.

Equipment

  • mixing bowls
  • hand mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together 1 cup of butter and 1 cup of sugar until light and fluffy, about 3-4 minutes.
  3. Add 2 eggs one at a time, mixing well after each followed by 2 teaspoons of vanilla extract.
  4. In another bowl, whisk 2 cups of flour, 2 teaspoons of baking powder, and a pinch of salt then combine with the wet mixture.
  5. Drop rounded dough onto the baking sheet with about 2 inches apart.
  6. Bake for 15-20 minutes until lightly golden, then cool on the sheet for 5 minutes before transferring.
  7. Beat 1 cup of heavy cream, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form for the filling.
  8. Fill half the cookies with the cream filling and top with the remaining cookies.
  9. Melt 1 cup of chocolate chips with 2 tablespoons of butter in the microwave until smooth for the glaze.
  10. Dip the tops of each cookie in the chocolate glaze and let them set before serving.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Allow butter to soften to room temperature to achieve optimal cookie texture. Avoid overmixing the dough for best results.

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