Boston Cream Filled Cookies
Boston cream pie cookies are a delightful treat inspired by the classic Boston cream pie dessert
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.
Tried this recipe?Let us know how it was!