Boston Cream Pie Cookies are a delightful cookie version of the beloved Boston Cream Pie. These soft, cake-like cookies are filled with creamy vanilla custard and topped with a rich chocolate ganache. They offer the perfect bite-sized combination of textures and flavors—light, buttery cookies, smooth pastry cream, and glossy chocolate. Ideal for parties, holidays, or whenever you’re craving something special, these cookies bring a bakery-style treat straight to your home kitchen.
What Makes This Dessert Special?
Boston Cream Pie Cookies are elegant yet approachable. They take the essential elements of a traditional Boston Cream Pie and turn them into portable, shareable treats. Each bite brings you the nostalgia of the classic dessert, but with the convenience of a cookie. They’re fun to assemble, easy to serve, and guaranteed to impress both kids and adults.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 12–15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 20 sandwich cookies
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
For the Pastry Cream Filling
- 1 cup whole milk
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter
For the Chocolate Ganache
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
1. Make the Pastry Cream
In a saucepan, whisk together the egg yolks, sugar, cornstarch, salt, and milk over medium heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill until set.
2. Bake the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with the milk. Drop tablespoon-sized scoops onto the baking sheet and slightly flatten. Bake for 12–15 minutes, or until edges are lightly golden. Let cool completely.
3. Make the Ganache
Heat the cream in a small saucepan until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let it cool slightly before using.
4. Assemble the Cookies
Spread or pipe a dollop of chilled pastry cream onto the flat side of one cookie. Top with another cookie to make a sandwich. Spoon or drizzle ganache over the tops. Chill for 15–30 minutes before serving.
Variations
- Mini Version: Use a small cookie scoop to make bite-sized sandwich cookies.
- Chocolate Cookies: Swap in chocolate cookie dough for a double-chocolate twist.
- Gluten-Free: Use a gluten-free flour blend to make the cookie base.
- Fruit Flavor: Add a layer of raspberry jam with the pastry cream for a fruity surprise.
- Whipped Cream: Replace the custard with stabilized whipped cream for a lighter variation.
Equipment You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- Cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
- Small saucepan or microwave-safe bowl for ganache
Nutritional Information (Per Cookie Sandwich)
- Calories: ~210
- Fat: 12g
- Carbohydrates: 22g
- Sugar: 14g
- Protein: 3g
(May vary depending on size and filling amount.)
Storage Tips
- Refrigeration: Store in the refrigerator in an airtight container for up to 4 days.
- Freezing: Freeze unglazed cookie sandwiches for up to 1 month. Thaw and add ganache before serving.
- Make Ahead: Bake the cookies and prepare the filling in advance. Assemble the day of serving for best texture.
My Cooking Experience
With over 4 years of experience in baking and recipe testing, I’ve made these Boston Cream Pie Cookies for everything from family gatherings to bridal showers. The pastry cream may seem intimidating at first, but once you get it right, it becomes one of the most rewarding fillings to work with. These cookies are a fun twist on a traditional dessert and always draw compliments.
Conclusion
Boston Cream Pie Cookies are a soft, elegant dessert that turns a classic pie into a fun and shareable treat. From the fluffy cookies to the creamy filling and rich ganache, every layer delivers flavor and texture. Perfect for celebrations or just because, this recipe is one you’ll want to make again and again. Enjoy the charm of Boston Cream Pie in every bite-sized morsel.
Boston Cream Pie Cookies
Ingredients
Method
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, salt, and milk over medium heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill until set.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with the milk. Drop tablespoon-sized scoops onto the baking sheet and slightly flatten. Bake for 12–15 minutes, or until edges are lightly golden. Let cool completely.
- Heat the cream in a small saucepan until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let it cool slightly before using.
- Spread or pipe a dollop of chilled pastry cream onto the flat side of one cookie. Top with another cookie to make a sandwich. Spoon or drizzle ganache over the tops. Chill for 15–30 minutes before serving.
Notes
- Refrigeration: Store in the refrigerator in an airtight container for up to 4 days.
- Freezing: Freeze unglazed cookie sandwiches for up to 1 month. Thaw and add ganache before serving.
- Make Ahead: Bake the cookies and prepare the filling in advance. Assemble the day of serving for best texture.
