Boston cream filled cookies are a delightful treat inspired by the classic Boston cream pie dessert.
These boston cream pie cookies use ingredients from iFi Gourmet Provisions - a fantastic ingredient resource for home bakers and professionals looking for high quality items. Code "onesweetmama" gets a sitewide discount!
Love gourmet cookies? Check out these crispy peanut butter cookies or gingerbread pumpkin mousse cookies.
Easy Boston cream pie cookie bites
These cookies have three main components:
- Cookie Base: The base of the cookie is a soft and buttery vanilla cookie. It provides a sturdy foundation for the creamy filling and chocolate topping.
- Cream Filling: Just like the filling in a traditional Boston cream pie, these cookies feature a rich and creamy custard or pastry cream. This pastry cream is an instant mix made by iFiProvisions. Subsitutions for this mix are given below.
- Chocolate Glaze Topping: To complete the Boston cream pie experience, the cookies are topped with a layer of smooth and shiny chocolate glaze. cookies.
The combination of buttery cookies, creamy custard filling, and rich chocolate ganache creates a delicious miniature version of the beloved Boston cream pie, perfect for enjoying as a handheld treat.
These cookies are often popular at parties, gatherings, or simply as a sweet indulgence for dessert lovers.
What you'll need for cream filled cookies.
Here's what you'll need for this easy boston cream pie cookie bites recipe:
- butter
- white sugar
- brown sugar
- egg
- vanilla
- flour
- crushed vanilla oreos
- salt
- baking soda
- baking powder
- sanding sugar
- pastry cream instant mix (see subsitutions if needed)
- milk
- Belgium dark chocolate
- coconut oil
- white chocolate curls
Boston cream cookies secret ingredient - golden Oreos
Golden Oreos give this cookie base a deep vanilla flavor, mimicking the pie crust of a traditional Boston cream pie. If golden Oreos are not available near you, crushed graham crackers or graham cracker crumbs will work.
How to make Boston Cream Cookies
Make your cookies.
Using a cup measurer, make an indentation in the cookie as soon as they come out of the oven (this is where the pastry cream will sit)
Cool cookies completely and fill with pastry cream.
Top with chocolate glaze. Refrigerate for storage.
Hint: Make the pastry cream and chocolate glaze while the cookies are cooling, so they have time to sit and set up before topping the cookie.
Substitutions
- Golden Oreos - instead of crushed golden oreos, graham cracker crumbs can be used
- Pastry Cream - homemade pastry cream or instant vanilla pudding can be used in place of the iFi instant pastry cream
- Chocolate Glaze - storebought magic shell can be used in place of the homemade chocolate glaze
Equipment
To make Boston cream pie cookies, you'll need some basic kitchen equipment along with a few specialized items. Here's a list of the equipment you'll need:
- Mixing Bowls: Use mixing bowls to combine the pastry mix filling
- Electric Mixer: An electric mixer (stand mixer or handheld) is used for the cookie dough.
- Food Processor: This recipe uses finely crushed golden oreos
- Baking Sheets: You'll need baking sheets lined with parchment paper or silicone baking mats to bake the cookie bases.
- Medium Cookie Scoop or Spoon
- Spoon, Piping Bag or Zip-Top Bag (optional): If you prefer a neater presentation for the cream filling, you can use a piping bag fitted with a round tip. Alternatively, you can use a zip-top bag with a corner snipped off for piping.
- Wire Cooling Rack: After baking the cookies, transfer them to a wire cooling rack to cool completely before filling and topping.
- Microwave-Safe Bowl: You'll need a microwave-safe bowl to melt the chocolate for the ganache topping.
- Whisk or Spatula: Use a whisk or spatula to mix the custard filling and the chocolate glaze
- Measuring Cups and Spoons: Accurate measuring is crucial for baking, so have measuring cups and spoons on hand for precise ingredient amounts.
Storage
To store Boston cream pie cookies and maintain their freshness and flavor, follow these guidelines:
- Room Temperature: If you plan to consume the cookies within a few hours, you can store them at room temperature. Place the cookies in an airtight container or sealable plastic bag to prevent them from drying out. Keep the container in a cool, dry place away from direct sunlight and heat sources.
- Refrigeration: If you need to store the cookies for a longer period, or if your cream filling contains perishable ingredients like dairy or eggs, it's best to refrigerate them. Place the cookies in an airtight container or cover them tightly with plastic wrap. Refrigerate for up to 3-4 days. Before serving, allow the cookies to come to room temperature for about 15-30 minutes to soften slightly.
- Freezing: Boston cream pie cookies can also be frozen for longer-term storage. It's best to freeze the cookies without the chocolate ganache topping, as the ganache may not freeze well. Arrange the filled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container or zip-top bag, placing parchment paper between layers to prevent sticking. Freeze for up to 2-3 months. To serve, thaw the cookies in the refrigerator overnight, then bring them to room temperature before adding the ganache topping.
- Separation: If you're stacking the cookies in layers, place a sheet of parchment paper between the layers to prevent sticking and to preserve the appearance of the ganache topping.
By following these storage tips, you can enjoy delicious Boston cream pie cookies at their best for as long as possible.
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Pairing
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Boston Cream Filled Cookies
Ingredients
Cookies
- ½ cup butter 1 stick
- ⅓ cup cup sugar 67 grams
- ¼ cup brown sugar 54 grams
- 1 egg
- 1 tablespoon vanilla 10 grams
- 1 ⅓ cup flour 170 grams
- 1 cup crushed vanilla oreos 150 grams
- ¼ teaspoon salt
- ⅓ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup course sanding sugar
Pastry Cream
- 100 grams pastry cream iFi instant mix
- 8 ounces milk
Chocolate Glaze
- 200 grams dark chocolate not baking chips
- 50 grams coconut oil
Topping
- ¼ cup White chocolate curls ifi premade
Instructions
- Preheat oven to 350F.
- Prepare a 9" x 13" sheet pan by lining it with parchment paper, set aside.
- Crush vanilla oreo cookies into a fine powder (a food processor works best for this). Set aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla butter emulsion and mix again.
- Add in the flour, oreo crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
- Using a medium cookie scoop, scoop out 16 equally sized cookie dough balls, roll them between the palm of your hands then roll them in coarse sanding sugar.
- Place the cookie dough on the prepared baking sheet. Bake in the preheated oven for 15 minutes, pull the cookies out, make an indentation in the center using a ¼ cup measuring cup or the bottom of a glass. Let the cookies cool down on the baking sheet for 15 minutes then transfer to a cooling rack.
- Prepare the Pastry cream mix. Add instant mix to milk. Mix on low until the powder is dissolved and then on high for 3 minutes until smooth and shiny. Let set for 10 minutes prior to filling cookies. Prepare chocolate glaze while the pastry cream is setting up.
- Prepare chocolate glaze. In a microwave safe bowl, microwave dark chocolate and coconut oil for 30 seconds. Stir, and microwave for 20 seconds. Continue 20 second intervals until fluid.
- Fill Cookies: Using a spoon, spoon about 1 tablespoon of pastry cream into the cookie. Top with chocolate glaze and white chocolate curls.
- Storage: Cookies should be refrigerated.
Did you make this recipe? Let me know!