Boston Cream Cookies (Print Version)
Soft cookie sandwiches bursting with vanilla filling and blanketed in glossy chocolate.
# Ingredients:
→ Dough
01 -
0.25 teaspoon salt
02 -
0.5 teaspoon baking powder
03 -
1 teaspoon vanilla extract
04 -
1 large egg
05 -
115 grams unsalted butter, softened
06 -
55 grams brown sugar
07 -
100 grams granulated sugar
08 -
45 grams unsweetened cocoa powder
09 -
125 grams all-purpose flour
→ Filling and Topping
10 -
120 grams chocolate ganache
11 -
120 grams vanilla frosting
# Steps:
01 -
Pour chocolate ganache over the tops of your cookie sandwiches. Let them sit until the chocolate firms up before eating.
02 -
Pop another cookie on top of each one with frosting so you get a stuffed cookie sandwich.
03 -
When your cookies are cool, grab half of them and swipe a nice layer of vanilla frosting on the flat sides.
04 -
Stick your baking tray in for about 10 to 12 minutes until the cookies look set. Pull them out and let them cool off completely on a rack.
05 -
With a spoon, drop small blobs (about a tablespoon each) of dough onto the baking paper. Leave some space so they don’t stick together.
06 -
Mix the dry stuff in with the buttery mixture little by little. Don’t stir for too long, just until it’s all mixed in.
07 -
Crack in your egg and pour in the vanilla. Beat them in so everything blends smoothly.
08 -
Toss the soft butter, white sugar, and brown sugar into a separate bowl. Mix it up until it’s really fluffy and lighter in color.
09 -
Add flour, cocoa, baking powder, and salt into a bowl. Give it a quick stir so it’s all together.
10 -
Heat your oven up to 175°C first. Set out a baking tray and cover it with parchment paper.
# Notes:
01 -
Keep your cookies sealed up so they stay fresh and soft.
02 -
Let the ganache get totally solid before you dig in so you don’t make a mess.
03 -
Leftover vanilla frosting? Stick it in the fridge and use it for another sweet treat.