Craving the decadent flavors of Boston Cream Pie but short on time? These delightful Boston Cream Pie Cookie Bites are the perfect solution! This easy recipe delivers all the rich chocolate cake, creamy custard, and sweet frosting goodness in bite-sized, utterly irresistible morsels. Perfect for parties, bake sales, or a satisfying after-dinner treat, these little gems are a guaranteed crowd-pleaser. Get ready to experience homemade happiness in every bite!
Ingredients:
For the Chocolate Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, finely chopped
Instructions:
Making the Chocolate Cookie Base:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let the cookies cool completely on a wire rack before frosting.
Preparing the Pastry Cream Filling:
- In a medium saucepan, whisk together the milk and sugar. Heat over medium heat until the sugar dissolves.
- In a separate bowl, whisk together the egg yolks and flour until smooth.
- Gradually whisk a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in the vanilla extract and butter until melted and smooth.
- Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
Creating the Chocolate Ganache:
- In a heatproof bowl, combine the heavy cream and chopped chocolate.
- Heat the cream in the microwave or on the stovetop until it is just simmering.
- Pour the hot cream over the chocolate and let it sit for a minute.
- Whisk gently until smooth and glossy. Let it cool slightly to a spreadable consistency.
Assembling the Cookie Bites:
- Once the cookies are completely cool, spoon a generous dollop of the chilled pastry cream onto the flat side of one cookie.
- Top with another cookie to create a sandwich.
- Drizzle or spread the cooled chocolate ganache over the top of the cookie sandwiches.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- Add chocolate chips to the cookie dough for extra chocolatey goodness.
- Use different types of frosting, such as cream cheese frosting or a simple buttercream, instead of ganache.
- Make mini Boston Cream Pie cupcakes using the same recipes, baking the batter in mini muffin tins.
Nutritional Information (per cookie bite, approximate):
Calories: Approximately 150-180 Fat: 8-10g Sugar: 15-20g Protein: 2-3g
These delicious Boston Cream Pie Cookie Bites are the perfect blend of easy preparation and delightful taste. Enjoy the delightful experience of homemade baking with this simple recipe! They are sure to become a new favorite treat.