Boston Cream Pie Cookies
Directions:
Preheat oven:
Preheat oven to 175°C (350°F) and line a baking sheet with baking paper.
Mix dry ingredients:
In a medium bowl, combine flour, baking powder, and salt. Set aside.
Beat butter and sugar until fluffy.
In a separate bowl, cream softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract and mix well. Mix the ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Form the cookies:
Place tablespoon-sized dough balls on the prepared baking sheets. Flatten each ball slightly and make a well in the center for filling later.
Bake:
Bake the cookies for 8 to 10 minutes or until golden brown around the edges. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Prepare the vanilla pudding:
Combine instant vanilla pudding mix and cold milk until a smooth, thick mixture forms. Place in the refrigerator for 5 minutes to set.
Make the chocolate ganache:
Heat cream until it begins to boil. Pour the hot cream over the semisweet chocolate chips and let sit for 2 minutes. Stir until a smooth mixture forms. Assemble the cookies:
Spoon the chilled custard into the centre well of each chilled cookie. Pour the chocolate ganache over the pudding and allow the ganache to set before serving.
Perfect for any occasion, these Boston Cream Pie Cookies capture the essence of traditional Boston Cream Pie in a delicious bite-sized form. Appetizers galore!