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Boston Cream Cookies
Amy Faries • Mar 03, 2020
America the Great
For this Independence Day, I decided to make some delicious chewy Boston cream cookies. Because whats more American than 4th of July chocolate chip cookies? I decided to sandwich some Boston cream between my cookies, top them with some ganache, and add a patriotic sprinkle blend to create the perfect Boston cream cookie. Let me tell you, the consensus around my household was a resounding "oh my gosh this is really good!".
The Journey
So this week I had my niece, Lily, AND my 9 year old cousin Rebekah with me. The goal for the day was to entertain both girls while making these delicious Boston cream cookies for the blog and it went surprisingly well! I had Rebekah help me put together the cookie dough and had lily in her high chair in the kitchen with us eating snacks. My chocolate chip cookie recipe is a great easy recipe to make with your kids. It is simple and fun enough to allow your little ones to go wild with. Rebekah helped me measure everything and was in charge of putting everything into the bowl and turning the stand mixture on and off. This was really great because she had such a great time making something herself and she was so proud of her work. Once we were done with the dough we placed it in the fridge for a couple of hours. While we waited we went out to lunch with my brother and sister in law and shopped at Target. By the time we got back, the cookie dough was firm enough to scoop onto a baking sheet. I turned on Mickey Mouse Clubhouse for Lily, and Rebekah and I went back to work scooping the cookies and putting them into the oven. While the cookies were in the oven I decided to make the ganache so that it had enough time to thicken up to the consistency I wanted. My cousin was amazed that all it took was chocolate and heavy whipping cream to make ganache. Once again its something so simple that you can have your young kids help you out with! I let Rebekah measure out the ingredients and stir, stir, stir! My sister in law came over to "help us" eat the mound of cookies we had she also helped make the Boston cream filling while I was trying to clean the kitchen up. (Family is truly a great thing.)
Use my recipe for Chewy Chocolate Chip Cookies
AND
Use my recipe for Boston Cream
Ganache Tips
-Use quality chocolate for a better consistency and tasting ganache. I used Ghirardelli chocolate chips.
-If your ganache is not thick enough add more chocolate. If your ganache is too thick add more cream.
-Before using your ganache make sure it is cooled down to room temperature so that you don't melt the boston cream or the chocolate chips in your cookies.
Ganache Ingredients
1 part heavy whipping cream(1/2 cup)
1 part chocolate (1/2 cup)
Ganache Instructions
Step 1: Use a microwave safe bowl and heat your heavy whipping cream for 60 seconds or until you see bubbles forming in your cream.
Step 2:
Take your heated cream out of the microwave and add your chocolate to the warm bowl. Let this sit for a full minute before giving it a stir.
Step 3:
Stir your cream and chocolate mixture until it begins to darken in color and thicken up. Set aside and begin to make your boston cream.
Assembly
-Start by taking one room temperature cookie and flipping it over so that the flat side is facing up.
-Using a Wilton 1M tip or whatever tip you prefer pipe your cream into rosettes on the flat side of your chocolate chip cookie.
-Sandwich together using another cookie and place in the fridge for 15 minutes.
-Once your cookie sandwich is chilled dip your cookie into your ganache mixture. (You can dip only the top or you can dip half of the cookie).
-Place your favorite sprinkles on top of the ganache.
-Eat right away or keep in an airtight container in the fridge for up to 3 days.
**These cookies are best served chilled with a glass of ice cold milk!**
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