Mini Boston Cream Pie Cookies with Chocolate Ganache
These cookies bring the flavors of Boston cream pie into a bite-size treat: a soft vanilla cookie, a creamy layer of vanilla pudding and a glossy chocolate topping. They are easy to assemble once the cookies cool. Serve them chilled as a party dessert or afternoon treat.
Preparation Steps
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk the flour, baking powder and salt together in a bowl.
In a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla.
Add the flour mixture in two parts, alternating with the milk, and mix until a soft dough forms.
Drop rounded tablespoons of dough about 2 inches (5 cm) apart on the baking sheet and flatten each one slightly with the back of a spoon.
Bake for 8 to 10 minutes, until the edges are lightly golden. Cool completely on a wire rack.
Melt the chocolate chips with the cream in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth and glossy.
Spoon a small mound of pudding onto the center of each cooled cookie and drizzle with the chocolate so it runs slightly down the sides. Chill for 15 minutes to set before serving.
Tips & Variations
- Make sure the cookies are completely cool before topping them, or the pudding will slide off.
- Use homemade pastry cream instead of instant pudding for a richer filling.
- Because of the pudding, keep the topped cookies covered in the fridge and eat within 2 days.
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