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Pioneer Woman Boston cream pie cookies are tender sandwich cookies with cake mix, vanilla pudding filling and chocolate ganache that come together in 1 hour 15 minutes. Save this easy Boston cream dessert for Thanksgiving, birthday parties or tailgate days, because it's a no-mixer, boxed cake mix shortcut.
Let the ganache cool for a few minutes before you spoon it on, because it should fall from the spoon in a thick, steady drizzle. Pour it too hot and it runs right off the cookies and pools on the rack.
Folding sweetened whipped cream into the instant pudding makes the filling light and fluffy instead of heavy and gummy like plain pudding. Using a boxed yellow cake mix with sour cream gives you a soft, cake-like cookie, and a whisk is all you need to mix it.
What you need for this recipe
Nordic Ware half sheet pan
Baking sheets lined with parchment give the cookies room to spread and release easily.
Buy on AmazonOXO medium cookie scoop
A 1 1/2-tablespoon scoop makes evenly sized cookies that sandwich neatly.
Buy on AmazonOXO 11-inch balloon whisk
A whisk mixes the batter, pudding and ganache, so no electric mixer is needed.
Buy on AmazonPantry pick Diamond Crystal kosher salt, 3 lb
A light, flaky kosher salt that is easy to pinch and less salty by volume.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Boston Cream Pie Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12
servings45
minutes30
minutes417
kcalSoft, cakey vanilla cookies sandwich a cloud of whipped pudding filling, and a glossy chocolate ganache sets on top. Chilled, they eat like a handheld slice of the classic pie.
Ingredients
1 (15.25-ounce) box yellow cake mix
1/2 c. sour cream, at room temperature
1/3 c. vegetable oil
3 large eggs, at room temperature
1 (3.4-ounce) box instant vanilla pudding mix
1 c. whole milk
2 tsp. vanilla bean paste
Pinch kosher salt
1/3 c. cold heavy whipping cream
2 tbsp. powdered sugar
6 oz. bittersweet (60%) chocolate, chopped
3/4 c. heavy whipping cream, plus more as needed
Directions
- Prep the oven: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Having both pans ready means the batter can go straight in once it's mixed.
- Mix the batter: Combine the yellow cake mix, 1/2 cup sour cream, 1/3 cup vegetable oil and 3 large eggs in a large bowl. Whisk for about 2 minutes until well combined.
- Scoop the cookies: Use a 1 1/2-tablespoon scoop to drop the batter onto the prepared baking sheets. Space the mounds 2 inches apart so they have room to spread.
- Bake and cool: Bake for about 10 minutes, rotating the pans halfway through, until the cookies are golden brown and the tops spring back lightly. Let them cool on the pans for 5 minutes, then move them to wire racks to cool completely, about 10 minutes, and repeat with the remaining batter.
- Make the pudding: Whisk together the instant vanilla pudding mix, 1 cup whole milk, 2 teaspoons vanilla bean paste and a pinch of kosher salt for about 2 minutes. Let it sit for 5 minutes until thickened.
- Fold in whipped cream: In another large bowl, whisk 1/3 cup cold heavy whipping cream with 2 tablespoons powdered sugar for 2 to 3 minutes until firm peaks form. Then fold it into the thickened pudding in 3 additions.
- Make the ganache: Place the chopped bittersweet chocolate in a medium heatproof bowl. Microwave 3/4 cup heavy whipping cream for 45 seconds to 1 minute until steaming. Pour it over the chocolate, let it sit for 1 minute, then whisk until smooth.
- Adjust the ganache: If the ganache falls in heavy drops, whisk in more hot cream 1 teaspoon at a time. If it's too thin, let it stand for 3 to 5 minutes to thicken.
- Fill the cookies: Spoon the filling into a piping bag or zip-top bag and snip one corner. Pipe a large dollop onto the flat sides of half the cookies, then sandwich with the remaining cookies, pressing down lightly.
- Glaze and set: Set the cookies on a wire rack and spoon the slightly cooled ganache over the tops, letting it drip down the sides. Allow the ganache to set for at least 10 minutes before serving.
Tools for this recipe
- Nordic Ware half sheet pan, OXO medium cookie scoop, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use a different cake mix for these cookies?
Yellow cake mix gives you the classic Boston cream flavor, but white cake mix works too if you want a paler cookie. Stick with a standard 15.25-ounce box so the batter stays the right thickness.
Can I make these ahead for a party?
Yes, bake the cookies a day ahead and keep them in an airtight container at room temperature. Fill and glaze them the day you serve so the cookies stay soft and the ganache stays shiny.
What if I don't have a piping bag?
A resealable zip-top bag with one corner snipped off works just as well, and it's what the recipe uses. You can also spoon the filling on with a small spoon, though piping keeps it neater.
Can I use milk chocolate instead of bittersweet?
You can, but milk chocolate is sweeter and sets softer, so the ganache may need a few extra minutes to thicken. Bittersweet balances the sweet filling and cookie, so I like it best here.
What's the most common mistake with these cookies?
Glazing the cookies while the ganache is still too hot is the biggest one, since it slides off and leaves bare spots. Filling the cookies before they've cooled completely is the other, because the warmth melts the filling.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Nordic Ware half sheet pan, OXO medium cookie scoop, OXO 11-inch balloon whisk.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
