Boston Cream Pie Cookies

These cookies are for Em, who challenged me to come up with a Boston cream pie cookie. Ta-dah...I did it!

When I wrote this recipe, I thought a lot about Boston cream doughnuts. The doughnutty part is airy and chewy, but its flavor is pretty light because the doughnut itself is really just a delivery system for the custard filling and chocolate glaze. Simple enough, right?

So I got to work on a cookie base that would have a good texture and a yummy flavor but that wouldn't steal the show from the headlining duo. The solution? An oatmeal sugar cookie as the delivery system. (Stay tuned for more holiday-themed creations that use my oatmeal sugar cookie recipe as a base.)

Real Boston cream pie is filled with custard, but I used store-bought instant vanilla pudding instead because I wasn't sure if real custard would be stable enough--or thick enough--to hold up in the oven. (And because I've only made custard once or twice before and didn't want to risk it.) I also used 1/2 cup less milk than the package instructions called for so that the pudding would be thick and sturdy. (There's nothing worse than a filled/stuffed cookie whose filling/stuffing "bleeds out" in the oven.) Though I made a thickened pudding mixture, I wasn't convinced that it would hold up as the center of a stuffed cookie. So I decided to use the pudding as the filling for a thumbprint cookie instead.

A Boston cream pie wouldn't be Boston cream pie without the chocolate topping, of course. I decided to use semisweet chocolate chips that I melted over a double boiler. I then dipped the baked, cooled cookies, top-sides down, in the chocolate.

Makes 21 cookies. (To see this recipe in process, check out Picturing Boston Cream Pie Cookies.)

Thumbprint Filling

1 pack (1 ounce) instant vanilla pudding 1 1/2 cups milk 1 teaspoon vanilla

Creamables	1 stick butter 1 cup white sugar
Wet Ingredients	1 egg 2 teaspoons vanilla
Dry Ingredients	1 1/4 cups finely ground oatmeal 1 1/4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt
Glaze	1 1/4 cups chocolate chips, melted

1. In a small bowl, make the pudding. Use 1/2 cup less milk than the box instruction call for, and add 1 teaspoon of vanilla. Put the pudding in the refrigerator to cool until Step 10.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, combine the wet ingredients. Whisk together until smooth.
5. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
6. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
7. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
8. Shape dough into balls--about 2 tablespoons each.
9. Place the  dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
10. Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the thumbprint filling.
11. Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
12. Melt 1 1/4 cups chocolate chips in the microwave or over a double boiler. Dip the tops of the cooled cookies into the chocolate. Return the cookies to the wire racks so that the chocolate cools and solidifies.
    

Comments

[Em]

OMG. This looks amazing. I made the eggnong ones yesterday and ate too many and vowed to not make any til after the new year. Now I'm regretting it. CAN'T WAIT to make these!

[Oatmeal Cookie Guy]

Hi, Em. Thank *you* for coming up with the idea! :-)

[IYC]

oh... my... freaking... god.

CAN I HAVE ONE!?

[Lorraine]

These look amazing!! I think you've elevated the oatmeal cookie to new heights with this one. What do the tasters say?

[Kim]

OMG OMG OMG those cookies were like the death of me. I tried to eat only a half, but within 30 seconds I'd managed to conquer both halves. The cream and chocolate were in perfect proportions. Utterly delicious, as were the eggnog cookies. Thanks!

[Carol]

You're killin' me here, Greg! I now have on my list of "to make" from your blog: BCP Cookies, Coffee Cake Cookies, Hot(ter) Chocolate Cookies, Sin-a-Buns, and I think something else that I have(mercifully) forgotten for the moment. (But I'm sure I'll find it.) Well, and you already know I love the Cranberry Crunch.

I am not overweight but baked goods are my downfall, and you have too many cookies that I am just dying to make and eat! If I gain 20 pounds I'm holding you responsible. Okay, okay, you aren't forcing me to eat any, so I'll just say "thank you" for the incredibly creative and tempting recipes, and just run an extra few miles to make up for it.

I really love the way you organize your ingredient lists, your photos, and the unusual ideas like ground graham crackers etc. And I am so fond of oatmeal in cookies and muffins, so your blog is heavenly for me! Thanks again!

[Carol]

Oh now I remember. Mulled Apple Cider Cookies. Like I needed another one on my list. Thanks. No, really - thanks. ;-)

[Oatmeal Cookie Guy]

Hey, In-Young. I'll have to make these when we all get together for dinner. Maybe this will be a good inducement! :-)

[Oatmeal Cookie Guy]

Hi, Lorraine. Thanks! The ones I brought in to work disappeared in about 20 minutes. I guess they were good...

[Oatmeal Cookie Guy]

Thanks, Kim! :-)

[Oatmeal Cookie Guy]

Hi, Carol. You cracked me up! :-) Thanks so much. Please do let me know how they *all* come out.

[amanda]

Hi Greg!

I just have to tell you that my mom and I made these for her knitting group last night and everybody (from elderly church ladies to my fussy brother) loved them. I passed along your blog to a bunch of people. I'll let you know when we get adventurous enough to try another kind.

[Andrew]

My brother wanted to make Boston Cream Pie Cookies and I love boston cream pie donuts, so when I found your recipe I decided that we had to make it. These were terrific!

I was afraid that the cookies might flatten because I saw another reader mention it, so I followed your tips and made thicker edges. Next time I will need add more of the filling per cookie, but I was still very happy with these. I had never made a cookie from scratch, so I am really glad you broke everything down so well and took pictures of each step. It was very helpful. Thanks so much! I will have to try some of your other recipes.