Description
Delight in these Boston Cream Pie Cookie Bites, a playful twist on the classic dessert featuring soft cookies filled with creamy vanilla custard and topped with a luscious chocolate drizzle. Perfect for gatherings or a sweet treat, these cookie bites combine a tender texture with rich flavors to wow your taste buds.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Substitute with whole wheat flour if desired)
- 1 teaspoon Baking Powder (Ensure it’s fresh for best results)
- 1/2 teaspoon Baking Soda (Enhances the leavening effect)
- 1/4 teaspoon Salt (Use sparingly to balance sweetness)
Wet Ingredients
- 1/2 cup Unsalted Butter (Contributes to the soft texture)
- 3/4 cup Granulated Sugar (Consider brown sugar for a deeper flavor)
- 1 large Egg (Acts as a binder and moisture source)
- 1 teaspoon Vanilla Extract (Almond extract can be a delightful alternative)
Fillings and Toppings
- 1 cup Vanilla Custard (Use store-bought or homemade)
- 1 cup Semi-Sweet Chocolate Chips (Feel free to swap in dark chocolate)
- 2 tablespoons Vegetable Oil (Coconut oil is a good substitute)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully blended.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture, beating until well combined and smooth.
- Mix Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients just until incorporated, being careful not to overmix to maintain a tender texture.
- Shape Cookies: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them adequately to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges become lightly golden. Once baked, transfer the cookies to a wire rack to cool completely.
- Create Indentations: After cooling, gently press an indentation into the center of each cookie using your thumb or a small spoon, making space for the filling.
- Fill with Custard: Using a piping bag or small spoon, fill each indentation with the vanilla custard, ensuring a generous but neat filling.
- Melt Chocolate and Drizzle: Melt the semi-sweet chocolate chips with vegetable oil either in a microwave or over a double boiler until smooth. Drizzle the melted chocolate over the custard-filled cookies for a glossy finish.
- Set the Chocolate: Allow the chocolate topping to set at room temperature for about 10 to 15 minutes before serving to ensure it firms up nicely.
Notes
- You can substitute whole wheat flour to add more fiber and a nuttier flavor.
- To deepen the flavor, try brown sugar instead of white granulated sugar.
- Almond extract can be used in place of vanilla extract for a different aroma.
- Use dark chocolate chips instead of semi-sweet if you prefer a richer chocolate taste.
- Ensure the custard is cooled before filling the cookies to prevent melting the chocolate topping prematurely.
- Store baked cookies in an airtight container in the refrigerator to keep the custard fresh.
