We’ve made it to day 4! If you’ve been watching my stories you know that these little babies gave me quite the challenge. If it wasn’t the cookie it was the filling and if it wasn’t the filling it was the chocolate. I really wanted these to be like a Boston cream donut, ya know? This really is an easy cookie recipe. I persevered though and lived to talk about it! Haha The torture is over but this recipe will live on. I still have some of these left in my fridge and I’ve been eating one every day for the last week…it’s fine.
THE EASY COOKIE RECIPE
This is pretty much your basic easy cookie recipe. Like a chocolate chip cookie without the chocolate chips, if you will. The key part to having these hold their shape is letting the dough set in the fridge for about an hour or two. Once you let the dough set, you’ll take it out (let it sit for 10 min on the counter), roll it out, cut them and bake them right away. This process makes sure that when the cookie gets into the oven it doesn’t spread out. Trust me – It makes a HUGE difference and if you want your cookies to look exactly how they are when they cute them, your dough needs to be chilled sista. I used this small cookie cutter that actually came in this pack of 3. It has a little bit of a scalloped edge which I think makes them look so dang cute!
A Boston cream filling is basically pastry cream. If you’re not sure what pastry cream is, it’s actually cooked. It’s egg yolks, sugar, milk and vanilla. All stirred together until thick and delicious. I used Nielsen Massey Vanilla Bean Paste in this particular recipe so it would have those pretty flecks of black in it. The only tricky part with this is trying not to scramble your eggs. Here’s the trick: heat your milk/vanilla mixture first and then once it’s warm, you’re going to pour a little bit of it over your egg/sugar mixture and whisk it together. This is called ‘tempering’ and it will bring your eggs to a warmer temperature so they’re not shocked when they get put into the full milk mixture. We want this to be smooth and creamy, no one wants a chunky pastry cream, EW. I’m confident you’ll be able to pull it off!
This was my disaster numero uno. I tried to make more of a black and white cookie chocolate. So it’s not necessarily melted chocolate, it’s cocoa powder, sugar and some milk. It tastes great but this doesn’t harden, so imagine trying to take photos or even just store these in a Tupperware – it’s a mess! That was mistake #1 for sure. Then I tried out melting some chocolate that was mixed with coconut oil. Coconut oil is a fat that hardens in it’s cool state, so it does just that even when it’s mixed with chocolate! It doesn’t taste like coconut AT ALL if you’re not a fan, don’t worry. Then I decided on the half dip instead of dipping the whole top cookie. All you have to do is dip them and then throw them on a cooling rack with a pan under it for the excess chocolate to drip and they’re harden right up.
I don’t want you guys to be intimidated by these at all! This is such an easy cookie recipe and seriously delicious. If you’re more of a fridge cookie girl like me, put these in the fridge. They get soft and chewy!
Also, have you tried these Caramel Popcorn Rice Krispy Treats Yet?!
Boston Cream Sandwich Cookies
- 21/2 cup all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla bean
- 1 cup butter softened
- 1 ½ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 1/2 cups milk
- 1/3 cup sugar
- Pinch salt
- 3 tbs corn starch
- 3 egg yolks
- 1 tsp vanilla
- 1 Cup chocolate chips
- 2 Tbs Coconut Oil
- In the bowl of a stand mixer, beat butter and sugar with paddle attachment until light and fluffy.
- In a separate bowl, combine flour, baking powder, and salt. Set aside.
- Add egg and egg yolk to butter and sugar mixture until combined. Add vanilla.
- Add flour mixture one cup at a time mixing until just combined.
- Turn out dough, split it in half and place onto a piece of plastic wrap and form into a disk shapes. Refrigerate 1 hour.
- Preheat Oven to 375 degrees
- Once cookie dough has chilled. Leave on the counter for 10 minutes before rolling out 1.4 inch thick.
- Using a small cookie or biscuit cutter, cut out the cookies and place on a baking sheet lined with parchment paper. Bake for 9 minutes. Cookies will stay pretty pale. Cool completely before assembling.
- In a medium sauce pan on medium heat add milk and vanilla. Bring just to a simmer, we do not want this to boil.
- In a separate bowl add egg yolks, sugar, salt and corn starch and whisk until smooth.
- Once milk is just about to a simmer whisk 1/4 cup into your egg mixture to ‘temper’ them. They need to stay smooth and not scrambled!
- Add the egg mixture into the milk mixture in the pot and whisk until it becomes thick. Place into a glass container and cover with plastic wrap pressing it onto the cream so it does not form a skin. Place in the fridge 1-2 hours.
- Combine chocolate & coconut oil and microwave until fully melted.
- Prepare Boston cream in a pastry bag or ziplock bag and pipe about a teaspoon onto the cookies. Sandwich with another cookie. If you have time, pop these in the freezer for an hour.
- Half dip in chocolate and place on a baking sheet lined with parchment to cool.