We were having a few families over to watch the Superbowl so I decided to make a cookie representing each team. My plan was to have each guest taste the cookies representing each team and vote for the one they like the best. I was curious to see if the winning cookie would be the same as the new Superbowl Champs.
As I mentioned in my Nutella Cookie post Noah had become obsessed with the University of Michigan, therefore my boys were routing for the New England Patriots to win. Their reasoning...Tom Brady is a Michigan alum!!!! So, I will start with the Boston Cream Pie Cookies.
I found this recipe on catesworldkitchen.com. I took a few shortcuts. Instead of making a filling or a chocolate ganache I opted for French Vanilla Pudding and melted Milk Chocolate Chips.
Cookies(adapted from King Arthur Flour)
1 stick butter, softened
3/4 cup sugar
2 tsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup milk
Filling
1 3/4 cups of cold milk
1 box of instant french vanilla pudding mix
Topping
1/2 cup of melted milk chocolate chips.
Preheat the oven to 375.
Beat the butter and sugar in the bowl of a stand mixer until light and fluffy.
Beat in the eggs and vanilla.
Sift the flour, baking powder, and salt together in a bowl.
Add half the dry mixture to the wet ingredients.
Add 1/4 cup of milk with milk.
Add the rest of the dry mixture.
Add the rest of the milk.
Mix on medium just until smooth.
Place teaspoon sized dollops on cookie sheet.
Bake for 8-10 minutes, watching carefully to make sure the cookies don't brown.
They need to come out of the oven when the tops are just set.
Transfer to a wire rack to cool completely, then match up in pairs by size.
While cookies are baking. Mix Instant Jello according to the PIE instructions. Cover and place in the refrigerator to set.
Once cookies are cooled, you can create you Boston Cream Cookies.
Add a little more then a teaspoon of the pudding to the bottom of a cookie the add another cookie to the top.
Place on a lined cookie sheet.
Repeat until all the cookies have become "sandwiches".
Place the cookie sheet in the refrigerator.
Melt the milk chocolate chips in a double boiler. If you do not have a double boiler, place a small amount of water in a fry pan and add a small sauce pan. The key is to get the water warn to melt the chocolate without water getting in the chocolate, so keep the burner on low. If that seems like too much work. Use the microwave.
Once the chocolate is melted, bring the cookies out of the refrigerator and top each with a swirl of chocolate.
Refrigerate until you are ready to serve.
As I mentioned in my Nutella Cookie post Noah had become obsessed with the University of Michigan, therefore my boys were routing for the New England Patriots to win. Their reasoning...Tom Brady is a Michigan alum!!!! So, I will start with the Boston Cream Pie Cookies.
I found this recipe on catesworldkitchen.com. I took a few shortcuts. Instead of making a filling or a chocolate ganache I opted for French Vanilla Pudding and melted Milk Chocolate Chips.
Boston Cream Pie Cookies
(adapted from catesworldkitchen.com)
1 stick butter, softened
3/4 cup sugar
2 tsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup milk
Filling
1 3/4 cups of cold milk
1 box of instant french vanilla pudding mix
Topping
1/2 cup of melted milk chocolate chips.
Preheat the oven to 375.
Beat the butter and sugar in the bowl of a stand mixer until light and fluffy.
Beat in the eggs and vanilla.
Sift the flour, baking powder, and salt together in a bowl.
Add half the dry mixture to the wet ingredients.
Add 1/4 cup of milk with milk.
Add the rest of the dry mixture.
Add the rest of the milk.
Mix on medium just until smooth.
Place teaspoon sized dollops on cookie sheet.
Bake for 8-10 minutes, watching carefully to make sure the cookies don't brown.
They need to come out of the oven when the tops are just set.
While cookies are baking. Mix Instant Jello according to the PIE instructions. Cover and place in the refrigerator to set.
Once cookies are cooled, you can create you Boston Cream Cookies.
Add a little more then a teaspoon of the pudding to the bottom of a cookie the add another cookie to the top.
Place on a lined cookie sheet.
Repeat until all the cookies have become "sandwiches".
Place the cookie sheet in the refrigerator.
Melt the milk chocolate chips in a double boiler. If you do not have a double boiler, place a small amount of water in a fry pan and add a small sauce pan. The key is to get the water warn to melt the chocolate without water getting in the chocolate, so keep the burner on low. If that seems like too much work. Use the microwave.
Once the chocolate is melted, bring the cookies out of the refrigerator and top each with a swirl of chocolate.
Refrigerate until you are ready to serve.
Tomorrow...The New York Giants Cheese Cake Cookies...
2 comments:
Those look so amazing!! It's not even 9am and now I'm craving cookies - thanks!! :)
I'm sad because I can't see the YUMMY PICTURES on this post?!
Going to try a different browser... the description sounds awfully good, though!
Tami
Colorado Mountain Mom
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