thepioneerwoman
Boston Cream Pie Cookies
Turn Boston cream pie into your new favorite cookie! This dessert recipe is made with cake mix, pudding, and chocolate ganache for an easy bakery-style treat.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pan
- ●measuring cup
- ●microwave
📝 Preparation Steps
1
For the cookies: Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.
2
In a large bowl, combine the cake mix, sour cream, oil, and eggs. Use a whisk to mix until well combined, about ⏱️ 2 minutes.
large eggs, at room temperature3
3
Use a 1 ½-tablespoon scoop to scoop the batter onto the prepared baking sheets, spacing the mounds 2 inches apart.
4
Bake until golden brown, the edges are just set, and the tops spring back lightly when touched, about ⏱️ 10 minutes, rotating the pans halfway through baking. Let the cookies cool on the baking sheets for ⏱️ 5 minutes before transferring to wire racks to cool completely, about ⏱️ 10 minutes. Let the baking sheets cool and repeat with the remaining batter.
5
For the filling: In a large bowl, whisk together the pudding mix, milk, vanilla bean paste, and a pinch of salt until well combined, about ⏱️ 2 minutes. Allow the pudding to sit for ⏱️ 5 minutes until thickened.
6
In another large bowl, use a whisk to whip the cold heavy whipping cream with the powdered sugar, beating until firm peaks form, 2 to ⏱️ 3 minutes. Fold the whipped cream into the thickened pudding mixture in 3 additions.
7
For the topping: Place the chocolate in a medium heatproof bowl. In a glass measuring cup or another medium bowl, microwave the heavy whipping cream until steaming, ⏱️ 45 seconds to ⏱️ 1 minute. Immediately pour the hot cream over the chocolate and let it sit for ⏱️ 1 minute, then whisk until smooth. The ganache should fall from a spoon in a thick, steady drizzle. If it’s too thick and falls in heavy drops, whisk in more hot heavy cream 1 teaspoon at a time. If it’s too thin, let it stand for 3 to ⏱️ 5 minutes to thicken before using.
8
Meanwhile, assemble the cookies. Place the filling in a piping bag or resealable zip-top plastic bag and snip one corner. Pipe a large dollop of filling onto the flat sides of half the cookies. Sandwich with the remaining cookies, pressing down lightly. Place the cookies on a wire rack. Spoon the slightly cooled ganache over the cookies, allowing it to drip down the sides. Allow the ganache to set for at least ⏱️ 10 minutes before serving.
Nutrition Facts
calories
417 Calories
fat Content
23 g
fiber Content
1 g
sugar Content
34 g
sodium Content
447 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
78 mg
carbohydrate Content
48 g
saturated Fat Content
10 g
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