Description
Soft buttery rounds sandwiched around a cloud of sweet cream and finished with a glossy chocolate coat. These handheld Boston Cream-inspired cookies are perfect for parties or an indulgent snack.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup heavy (whipping) cream
- 1/2 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract (for the filling)
- 1 cup semisweet chocolate chips
- 1 tablespoon neutral oil (vegetable or canola)
Instructions
Make the cookie dough
In a mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until the mixture lightens and becomes airy — about 3–4 minutes. Add the eggs one at a time, beating after each addition, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mix to the butter mixture on low speed and mix just until the dough comes together. Chill the dough, covered, for at least 30 minutes to firm up.
Whip the filling
Pour the heavy cream into a chilled bowl, add the powdered sugar and the filling vanilla, and whip on medium-high speed until stiff peaks form (about 3–5 minutes). Don’t overdo it — you want stable peaks but not butter. Keep the whipped cream in the fridge until you’re ready to assemble.
Bake the cookie layers
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment. Using a scoop or spoon, drop rounded tablespoons of dough onto the sheets about 2 inches apart. Bake for 10–12 minutes, until the edges are just turning golden while the centers still look tender. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Prepare the chocolate glaze
Combine the chocolate chips and oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between, until the chocolate is smooth. Let it rest a minute so it thickens slightly but remains pourable.
Assemble the cookies
Turn one cooled cookie over (flat side up) and pipe or spoon a generous dollop of whipped cream onto it. Top with a second cookie, pressing gently so the filling spreads to the edges. Repeat until all sandwiches are built.
Dip the top of each sandwich into the melted chocolate or spoon the glaze over the top; let excess drip off. Place the glazed cookies on a rack to let the chocolate set.
Notes
- Notes & tips
- Use room-temperature butter for easy creaming and a light cookie texture.
- Chill the dough — cold dough keeps shapes neat and prevents excess spreading.
- Don’t overwhip the cream. Stop when you see firm peaks to avoid a grainy texture.
- If you want a quicker filling, swap the pastry cream with stabilized whipped cream (add a pinch of gelatin) or instant vanilla pudding mixed with whipped cream.
- Storage: Keep assembled cookies refrigerated in an airtight container for up to 3 days. Unassembled cookie rounds store in a sealed tin at room temp for several days; stash the filling separately until ready to build.
- For a pretty finish, sprinkle shaved chocolate or cocoa nibs onto the glaze before it firms.
- Serving idea: Try these with an espresso or a scoop of vanilla ice cream for extra indulgence. FYI: they travel well in a lined box if you’re gifting them.