Mini Boston Cream Pie Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, beating until well combined.

Gradually add the flour mixture, mixing until just combined. Scoop dough into 1-inch balls and place on the prepared baking sheet.

Bake for 10-12 minutes or until edges are lightly golden. Cool completely on a wire rack.

In a medium saucepan, combine 1/2 cup heavy cream, milk, and 1/4 cup sugar. Cook over medium heat until the mixture begins to simmer.

In a small bowl, whisk together cornstarch and a small amount of the hot cream mixture until smooth. Return to the saucepan, whisking constantly until thickened. Remove from heat and stir in vanilla extract. Let cool.

In a microwave-safe bowl, melt chocolate and 1/4 cup heavy cream in 30-second intervals, stirring until smooth. Let cool slightly.

To assemble, pipe or spoon the cooled cream filling onto the flat side of half the cookies. Top with the remaining cookies. Drizzle with melted chocolate.