Description
A whimsical twist on the classic Boston cream pie, these cookies feature a tender, buttery base filled with luscious cream and drizzled with rich chocolate glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together softened butter and granulated sugar using an electric mixer for 3-5 minutes until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the creamed mixture until just combined.
- Drop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until golden. Allow cookies to cool on a wire rack.
- Whip heavy cream until soft peaks form, then add powdered sugar and whip to stiff peaks for the filling.
- Carefully slice cooled cookies in half, pipe or spread the filling on the bottom half, and sandwich with the top half.
- Melt semisweet chocolate and butter together until smooth, then drizzle or dip cookie tops in the glaze.
- Let chocolate set before serving.
Notes
Store cookies in an airtight container for up to five days. For longer storage, freeze individually wrapped cookies without filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg