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Clean recipe · saltandbaker.com

Boston Cream Pie Cookies (Crumbl Copycat)

Delicious cookie topped with a whipped vanilla cream and smooth chocolate ganache.

Original recipe: saltandbaker.com

Yield:
11 servings
Prep:
15 min
Cook:
12 min
Total:
27 min
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Boston Cream Pie Cookies (Crumbl Copycat)

Ingredients

  1. 1 cup unsalted butter (softened)
  2. 1/2 cup granulated sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 1 cup white cake mix (dry)
  6. 2 1/4 cups all purpose flour
  7. 1 teaspoon cornstarch
  8. 3/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 3.4 oz vanilla instant pudding mix (dry)
  11. 2/3 cup milk (I used 2%)
  12. 1 teaspoon vanilla extract
  13. 8 oz cool whip
  14. 4 oz semi sweet chocolate (finely chopped)
  15. 1/2 cup heavy cream
  16. pinch salt

Instructions

  1. Cookies

    Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Cream the butter and sugar on medium speed for 1 minute. Add the eggs and vanilla extract mix until combined, being sure to scrape down the sides of the bowl with a rubber spatula.
  3. Add the 1 cup of white cake mix, 2 ¼ cups flour, 1 tsp cornstarch, ¾ tsp baking soda, and ½ tsp salt and mix to combine.
  4. Portion the dough into ¼ cup sized balls and then using the palm of your hand gently press down on the ball until it is a thick disk.
  5. Bake for 9 minutes. Remove from oven immediately press the bottom of a 1/3 cup measuring cup (or any measuring cup that is smaller than the cookie) into the center of each cookie. (I like to spray the bottom of the measuring cup I’m using with nonstick cooking spray. This isn’t’ necessary but I do like that it prevents the cookie from sticking to the measuring cup. If you have any questions about this part of the recipe, refer to the blog post as I have photos illustrating exactly what the cookies should look like). Bake an additional 2-3 minutes. Remove from the oven and let cool on pan for 10 minutes then transfer to a wire rack to cool completely.

  6. Cheaters Vanilla Pastry Cream

    In a medium bowl whisk the instant pudding, milk, and vanilla extract for 2 minutes. Mix until the mixture is very thick. Using a rubber spatula fold in the cool whip. Cover and store in the fridge until ready to use. This mixture is thick and will not be runny at all.

  7. Chocolate Ganache

    Place the chocolate in a heat proof bowl. Add the heavy cream to a small pot over medium heat. Bring mixture to a boil. Once boiling pour the heavy cream over the chocolate and let sit for 3 minutes. Add the pinch of salt.
  8. Use a whisk and starting in the center, slowly whisk in a circle until smooth.

  9. Assembly

    Place 3 tablespoons of pastry cream in each cookie well. Smooth into an even layer.
  10. Add a dollop (about 1-2 tablespoons) of chocolate ganache to the top and spread in a small circle, not covering the entire surface of the cream though.
  11. Serve chilled.