Best Boston Cream Pie Cookies Recipes

BOSTON CREAM PIE COOKIES

Steps:

• In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours., In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon zest. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely., Spread custard over the bottoms of half of the cookies; top with remaining cookies., For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator.

EASY BOSTON CREAM PIE COOKIE BITES RECIPE

Steps:

• Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely.
• In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.
• In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.