Boston Cream Pie Cookies

Ingredients

Cookie Dough

4¼ cups all-purpose flour

▢1 cup salted butter softened

▢½ cup canola oil or vegetable oil

▢2 cups granulated sugar

▢2 large eggs

▢1 tablespoon vanilla extract

▢2 teaspoons cornstarch

▢1½ teaspoons baking powder

▢1 teaspoon salt

Pastry Cream

▢1 cup granulated sugar

▢3 cups whole milk

▢1 cup heavy cream

▢8 egg yolks

▢½ cup cornstarch

▢4 tablespoons salted butter

▢1 teaspoon vanilla extract

▢¼ teaspoon salt

Chocolate Ganache

▢ ⅔ cup heavy cream

▢ ⅔ cup semisweet chocolate chips

▢2 tablespoons salted butter

Directions

Prepare a baking sheet by lining it with parchment paper and setting the 4” tart tins onto the baking sheet with space between each.

Cream butter and sugar together in a large bowl with a hand mixer, or in the bowl of a stand mixer on medium speed until combined.

Add in the eggs and beat on medium-high for a couple of minutes.

Add in the oil and vanilla and continue to beat on medium-high speed until the texture is light and fluffy, this should take 4-5 minutes.

Sift the flour, cornstarch, baking powder, and salt into the butter mixture and beat on low speed until combined, scraping the sides and bottom of the bowl as needed.

Scoop about ¼ cup of the dough into one of the 4” tart tins. Using the bottom of a flat measuring cup or drinking glass, press the scoop of dough firmly into the tart tin creating a well in the middle for the filling. Be careful not to press too far, as you don’t want to have any holes in the bottom of the cookie.

Set the pan of cookies in the refrigerator for 15 minutes to chill. While chilling, preheat the oven to 350 degrees.

After the cookies have chilled, bake them in the preheated oven for 12-15 minutes. The cookies should still look very light in color, just barely starting to turn golden on the edges when you remove them from the oven. If the middles of the cookies have puffed up a little, just give the pan a firm tap or two on the counter to help deflate a little. Let the cookies cool in the tins. When the cookies feel warm but firm it is OK to remove them from the tins and let them finish cooling the rest of the way on a cooling rack.

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