Boston Cream Pie Cookies

Makes about 7 cookie sandwiches.

 

Cakey Cookies: 

4 1/2 cups all-purpose flour

4 1/2 teaspoons baking powder 

3/4 teaspoons salt 

1 1/2 cups (3 sticks) unsalted butter, room temperature 

1 1/2 cups sugar 

3 large eggs, at room temperature 

4 teaspoons vanilla extract

Coconut Cream Filling: 

2 large egg yolks 

1/4 cup sugar 

3 tablespoons cornstarch 

1/8 teaspoon salt 

1 cup coconut milk 

1/4 teaspoon vanilla extract

Chocolate Ganache Topping: 

2/3 cup heavy cream 

1 cup chopped semi-sweet chocolate 

1 tablespoon plus 1 teaspoon corn syrup

To make the cookies, whisk the flour, baking powder and salt together in a medium bowl. 

In the bowl of a stand mixer (fitted with the paddle attachment), cream the butter and sugar on medium speed until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, add the flour mixture a little at a time, beating just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour. 

Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper. 

Measure about 1/4 cup of dough for each cookie. Roll the dough into balls then place on the prepared cookie sheets and press to flatten just slightly (just a smidgen – they’ll spread as they bake), spacing them at least 2 inches apart (I baked 6 per sheet). 

Bake for 12-13 minutes, or until the edges of the cookies are just set. Don’t over bake or they won’t have the soft texture you want. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for about 5 minutes, then transfer them to the racks to cool completely. 

To prepare the filling, whisk yolks until smooth. Combine sugar, cornstarch and salt in a medium saucepan over medium heat. Slowly add coconut milk. Cook, stirring constantly, until mixture begins to thicken. 

Pour 1/3 coconut milk mixture into yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring often, until thick, for 4 minutes. Stir in vanilla extract. 

Strain mixture through a sieve into a bowl and chill until cold (at least a couple of hours.) 

For the ganache, you should heat heavy cream in a saucepan over medium heat.  Sir in corn syrup until thoroughly heated.  Pour mixture into medium bowl and add chocolate chips; stir until chocolate is melted and smooth. Cool slightly. To assemble, scoop chilled cream on the flat side of a cookie and match with a similar-sized cookie to top.  Pour ganache over the top and allow to set… or don’t.

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