Boston Cream Pie Cookie Cups
Boston Cream Pie Cookie Cups combine the classic flavors of Boston Cream Pie into delightful, portable cookie cups, featuring a buttery cookie base filled with pastry cream and topped with rich chocolate ganache.
Ingredients
For the Cookie Cups
- 1.5 cups All-purpose flour May substitute with gluten-free flour.
- 0.5 cups Unsalted butter, softened Make sure it is at room temperature.
- 0.5 cups Granulated sugar
- 0.75 cups Brown sugar
- 1 tsp Vanilla extract
- 0.5 tsp Baking soda
- 1 pinch Salt
For the Pastry Cream
- 2 cups Whole milk
- 0.5 cups Granulated sugar
- 0.25 cups Cornstarch
- 4 each Egg yolks
- 2 tbsp Butter
- 1 tsp Vanilla extract
For the Ganache
- 1 cup Semi-sweet chocolate chips Can substitute with dark or milk chocolate.
- 0.5 cups Heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a mixing bowl, cream together ½ cup of softened unsalted butter with ½ cup of granulated sugar and ¾ cup of brown sugar until light and fluffy.
- Add in 1 tsp of vanilla extract and mix well.
- Gradually incorporate 1.5 cups of flour, ½ tsp baking soda, and a pinch of salt until just combined.
- Grease a muffin tin, then scoop about 1 tablespoon of dough into each muffin cup, pressing down gently in the center to create indents.
- Bake for 10-12 minutes or until the edges are light golden brown, then allow to cool before removing from the tin.
- In a saucepan, combine 2 cups of whole milk and ½ cup of granulated sugar. In a separate bowl, whisk together ¼ cup of cornstarch and 4 egg yolks until smooth.
- Once the milk mixture warms, temper the egg mixture by adding some warm milk to it and then return the entire mixture to the saucepan, whisking continuously until thickened.
- Stir in 2 tbsp of butter and 1 tsp of vanilla extract, then allow to cool completely.
- In a bowl, heat 1 cup of semi-sweet chocolate chips with ½ cup of heavy cream in the microwave, stirring until smooth and shiny.
- Once cookie cups have cooled, fill centers with pastry cream and drizzle with ganache.
- Refrigerate for at least 30 minutes to set the ganache before serving.
Notes
For best results, ensure butter is softened to room temperature. Avoid overmixing the dough to prevent tough cookies. Chill filled cookie cups to set ganache.