Boston Cream Cookies 

Ingredients:

For the Cookie Dough:

1/2 cup unsalted butter, softened (113 grams)
1/3 cup granulated sugar (66 grams)
2 tablespoons brown sugar (25 grams)
2/3 cup Eagle Brand® Sweetened Condensed Milk (198 grams)
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour (255 grams)
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
For the Pastry Cream:

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk (396 grams)
4 large egg yolks
3 1/2 tablespoons cornstarch
1 1/2 cups milk, divided
4 tablespoons unsalted butter
1 tablespoon vanilla extract
For the Chocolate Glaze:

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)
Instructions:

Make the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the sweetened condensed milk, egg yolk, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the Pastry Cream:
In a medium saucepan, whisk together the sweetened condensed milk, egg yolks, cornstarch, and 1/2 cup of the milk until smooth.
Place the saucepan over medium heat and gradually whisk in the remaining milk. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in the butter and vanilla extract until smooth. Let the pastry cream cool to room temperature, then refrigerate until set.
Make the Chocolate Glaze:
In a small saucepan, combine the sweetened condensed milk, chopped chocolate (or chocolate chips), and heavy cream. Heat over low heat, stirring until the chocolate is melted and the mixture is smooth. Adjust the consistency with more cream if needed.
Assemble the Cookies:
Once the cookies are completely cool, spread a generous amount of pastry cream on the bottom of one cookie and top with another cookie to create a sandwich.
Drizzle the chocolate glaze over the top of each cookie sandwich.
Serve:
Allow the chocolate glaze to set before serving. Enjoy these delicious Boston Cream Cookies with a glass of milk or your favorite beverage!