Ingredients:
Cookies:
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8 ounces (2 sticks) butter, softened
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¾ cup sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 ½ cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
Cream Filling:
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8 ounces milk
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¼ cup sugar
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3 ¾ tablespoons cornstarch
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½ teaspoon salt
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2 egg yolks
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1 teaspoon vanilla
Chocolate Topping:
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1 cup semi-sweet chocolate chips
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4 ounces heavy cream
Directions:
Preheat oven to 350° F. In large bowl, beat butter and sugar together until creamy. Add eggs and vanilla, mixing well. Gradually stir in flour, baking powder and salt until dough forms. Shape the dough into small balls and place on a baking sheet. Flatten slightly with the bottom of a glass. Bake for 10-12 minutes, or until edges are lightly golden. Let the cookies cool on a wire rack.
Cream Filling: In a saucepan, whisk together milk, sugar, cornstarch and salt. Cook over medium heat, stirring constantly, until mixture thickens. In a small bowl, lightly beat the egg yolks. Add small amount of hot milk mixture to the yolks to temper them; return yolk mixture to saucepan. Continue to cook for additional 2 minutes, stirring constantly. Remove from heat and stir in vanilla. Let cream filling cool to room temperature.
Chocolate Topping: In microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until chocolate is completely melted and mixture is smooth.
Assembly: Take one cooled cookie and place a spoonful of the cream filling on the flat side. Top with another cookie, flat side down, to create a sandwich. Dip top of each cookie sandwich into the chocolate topping. Allow chocolate to set by placing cookies on parchment paper until chocolate is firm.
Total Time: 1 hour
Servings: 24 bites
While I'm not a pie enthusiast, Boston Cream Pie holds a special place in my heart due to its exquisite texture. That's why I created a miniature version of this classic dessert. It's perfect for satisfying your sweet tooth without overindulging!