Ingredients:
For the cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the cream filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the chocolate ganache:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, beating until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the cream filling, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- To assemble, pipe or spoon a dollop of cream filling onto the flat side of half of the cookies. Top with the remaining cookies, flat side down. Drizzle or dip each cookie sandwich in the chocolate ganache.
- Chill the assembled cookie bites in the refrigerator for at least 30 minutes to set the ganache.
- Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
- Kcal: 180 kcal | Servings: 20 cookie bites
FAQs:
- What kind of cookie base works best for Boston Cream Pie Cookie Bites?
- A soft and chewy sugar cookie or vanilla cookie base works best for Boston Cream Pie Cookie Bites. These types of cookies can hold the pastry cream and chocolate ganache without becoming too hard or crumbly.
- How do I make the pastry cream filling for the cookie bites?
- To make the pastry cream, heat milk and sugar until simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually add the hot milk mixture to the egg mixture while whisking continuously. Return the mixture to the stove and cook until thickened. Remove from heat, add vanilla extract, and let it cool before filling the cookie bites.
- Can I use a different type of chocolate for the ganache topping?
- Yes, you can use any type of chocolate you prefer, such as milk chocolate, dark chocolate, or white chocolate. Simply melt the chocolate with heavy cream to make the ganache. Adjust the ratio of chocolate to cream based on the desired thickness.
- How do I assemble the Boston Cream Pie Cookie Bites?
- To assemble, bake the cookie bases and let them cool. Pipe or spoon the pastry cream onto the center of each cookie. Once the cream is set, drizzle or spread the chocolate ganache over the top. Allow the ganache to set before serving.
- How should I store the cookie bites to keep them fresh?
- Store the cookie bites in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. If possible, add the chocolate ganache just before serving to keep the texture of the cookies and ganache at their best.