Hello friends, today I will show you how to make the most delicious cookies ever! Boston Cream Cookies are some of the most heavenly cookies I’ve ever made and tasted!
They consist of a delicious sugar cookie base, topped with the creamiest and richest pastry cream you’ve ever tried, and chocolate glaze to finish.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk.
The secret ingredient of these Boston Cream Cookies, and the reason why they are so delicious, rich in taste, and fabulous, is sweetened condensed milk.
Recently I came up with one of the best sugar cookie recipes I’ve ever tried when I made these Dulce de Leche Crumbl Cookies.
So I am using that same recipe for our base cookie here. The dough is super easy to make, requires absolutely no chilling. You can make the cookies and bake immediately, they won’t spread or puff up much.
Start by beating the butter, add the sugars (we are using granulated and brown sugar), and beat them with the butter.
Add half a can of sweetened condensed milk (and don’t worry because we use the other half later on).
After mixing the sweetened condensed milk, egg, and vanilla in, add the dry ingredients, which consist of cornstarch, baking powder, baking soda, cream of tartar, and salt.
Cornstarch and cream of tartar are both going to give our cookies a soft and delicious texture.
The sweetened condensed milk adds amazing taste to these cookies, they clearly taste way better than a regular sugar cookie.
To make the cookies, simply grab a spoonful of batter and then roll between your hands, to form a round smooth shape.
Then press on top of it to flatten the ball into a disk, because the cookies won’t expand too much as they bake.
You can bake the cookies directly, without needing to chill the dough first.
The cookies are baked when their edges are browned, and if you gently touch the top of a cookie, it won’t feel soft and mushy, but will fill firm and set.
Now let’s make the delicious pastry cream that goes on top of the cookies.
I made the richest pastry cream ever made from sweetened condensed milk. It is so silky and tastes amazing!
To make the custard, start with the milk.
Place the milk in a medium saucepan over medium heat.
At this point, you could add the seeds from a vanilla bean to the milk, to infuse the milk with the vanilla flavor. Otherwise, don’t worry about it, we will add vanilla extract later on.
Once you see the first bubbles rising, remove the pan from the heat.
While the milk heats, start whisking the sweetened condensed milk with the yolks.
Save some of the milk to mix with cornstarch, in order to dissolve it, and add that to the bowl as well, like you see in the pictures below.
Once the cornstarch has been mixed in, start adding the hot milk a little at a time, start with about 1/4 cup of milk, and continue to slowly add it in while whisking with the mixer, until you’ve added all the milk.
This is called tempering the eggs, and will prevent the eggs from becoming scrambled.
Pour the whole mixture of hot milk, sweetened condensed milk, cornstarch, and yolks back in the saucepan. Make sure to pass the mixture through a sieve, in order to catch any bits of egg yolks that might have cooked when we added the hot milk.
Cook the custard over medium heat, stirring non-stop. It might take a while to get there, but slowly the mixture will start to get thick.
It will seem as the custard is lumpy, but trust the process, keep on stirring and scraping the bottom of the pan, and soon the whole mixture will thicken up.
Don’t leave the heat too high, or the custard will indeed become lumpy because some bits of it will burn at the bottom of the pan.
Once the custard has thickened to a pudding consistency, remove it from the heat, add the butter in and stir until melted.
Then add the vanilla and your pastry cream will be ready!
Place plastic directly on top of the surface of the pastry cream, so it doesn’t form a skin.
The pastry cream should chill in the fridge for at least 2 hours and up to 3 days or so.
Once the pastry cream has chilled enough, you can make the chocolate glaze for the cookies.
The chocolate glaze is made from the remaining half of the sweetened condensed milk can we used to make the cookie dough. We also add chocolate, and heavy cream to thin out the consistency.
Stir the mixture over medium heat until the chocolate has melted entirely and combined nicely with the sweetened condensed milk and heavy cream.
Don’t let it come to a boil, simply melt the chocolate. It’s best to use dark chocolate for this, because the sweetened condensed milk already makes the glaze sweet, and gives it a shiny thick consistency.
Let the glaze cool down to room temperature before using. In case you place it in the fridge, simply re-heat it gently in the microwave, or add some more heavy cream to thin it out.
Once the glaze comes to room temperature, it may also become too thick. If the glaze does become too thick, the way to fix it is very simple: add more heavy cream, or heat it up gently for a few seconds in the microwave.
Store the cookies in the fridge, you can eat them straight from the fridge because our sugar cookie base does not harden up or become dry.
These Boston Cream Cookies were so delightful and heavenly, we seriously couldn’t stop eating them at my house.
They were super creamy and delicious. The pastry cream is the richest you’ve ever tried, I promise you!
If you enjoyed this recipe, you may also enjoy the following ones:
- Dulce de Leche Crumbl Cookies
- Sweetened Condensed Milk Chocolate Thumbprint Cookies
- Alfajor Cookies
- White Chocolate Peanut Butter Cookies
- Passionfruit Linzer Cookies
- Jumbo Chocolate Chip Cookies
- Homemade Oreo Cookies
- Lime Thumbprint Cookies
Boston Cream Cookies
- 1/2 cup unsalted butter softened 113 grams
- 1/3 cup granulated sugar 66 grams
- 2 tbsp brown sugar 25 grams
- 2/3 cup Eagle Brand® Sweetened Condensed Milk 198 grams
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255 grams
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
- 4 large yolks
- 3 1/2 tbsp cornstarch
- 1 1/2 cup milk divided
- 4 tbsp unsalted butter
- 1 tbsp vanilla extract
- 2/3 cup Eagle Brand® Sweetened Condensed Milk 198 grams
- 2/3 cup chopped chocolate or chocolate chips 113 grams
- 1/4 cup heavy cream plus more to adjust consistency
- Pre-heat the oven to 350ºF.
- Line two baking sheets with parchment or silicone.
- Beat the butter with a mixer on medium high speed for 1 minute.
- Add the brown sugar and the granulated sugar and beat for another 2 minutes.
- Add the Eagle Brand® Sweetened Condensed Milk, the egg yolk, and vanilla. Mix everything until combined.
- Add the flour, cornstarch, baking powder, baking soda, cream of tartar and salt to the bowl.
- Mix at low speed until incorporated. You may have to finish stirring with a spatula.
- Scoop the cookie dough and roll between your hands to smooth it out.
- Then place the cookie on a tray lined with parchment or silicone.
- Press the cookie balls down to flatten them until they are between 1/2” and 3/4” thick.
- Bake the cookies in the pre-heated oven for about 8 minutes. The cookies should look golden around the edges, and not feel super soft on top if you touch them gently.
- Remove the cookies from the oven and let them come to room temperature.
- To make the Pastry Cream, start by placing 1 1/4 cup of milk in a saucepan and heat it up over medium heat just until you see the first bubbles appear.
- Using a mixer, whisk the yolks together with the sweetened condensed milk.
- Take the remaining 1/4 cup of milk and mix with the cornstarch. Whisk well so the cornstarch will dissolve.
- Add the cornstarch/milk mixture to the sweetened condensed milk and yolks. Whisk well.
- Once the milk has been heated until the first bubbles begin to appear, remove it from the heat and pour about 1/4 cup of the hot milk in the sweetened condensed milk mixture, while whisking with the mixer.
- This process is called tempering the eggs, and we add the milk slowly in order to not make scrambled eggs out of the yolks we have in the bowl.
- Slowly continue to add all the milk until it’s been all added.
- Pour the whole mixture back in the saucepan through a fine mesh sieve, this will help catch any bits of egg that might have cooked.
- Place the pan over medium heat, and stir with a spatula the whole time while you cook the custard.
- It should take some time, but slowly you will see the custard begin to thicken at the bottom.
- It will seem as the custard is lumpy, but trust the process, keep on stirring and scraping the bottom of the pan, and soon the whole mixture will thicken up. Don’t leave the heat too high, or the custard will indeed become lumpy because some bits of it will burn at the bottom of the pan.
- After a few minutes the whole mixture will be thick and creamy, when that happens, remove it from the heat and add the butter.
- Stir until the butter has melted entirely and incorporated with the mixture.
- Then, add the vanilla and stir.
- Cover the bowl a piece of plastic wrap directly on the surface of the custard, to prevent a skin from forming.
- Refrigerate the custard for at least 2 hours or up to 3 days or so.
- To make the Chocolate Glaze, place the Eagle Brand® Sweetened Condensed Milk, the chocolate and the heavy cream in a small pot and stir over medium heat, until the chocolate has melted entirely. Don’t let the mixture come to a boil.
- Remove from the heat and let it cool down to room temperature before drizzling over the cookies. If the glaze becomes too thick, add a bit of heavy cream to it and whisk until it’s at the desired consistency.
- You want the glaze to be a bit runny but not too much, it should drip over the pastry cream slowly.
- Place the pastry cream in a piping bag fitted with the tip of your choice. I used a 6B.
- Pipe some pastry cream on top of the cookies.
- Top the pastry cream with a bit of chocolate glaze.
- Store in the fridge for up to 5 days.