Boston Cream Pie Cookies Recipe – A Sweet and Creamy Delight!
I recently baked these Boston Cream Pie Cookies, and honestly, they were pure heaven!
The soft cookies paired with that silky custard filling and glossy chocolate glaze made every bite irresistible. I had the best time assembling them—especially sandwiching the custard between two cookies.
They turned out so pretty on my tray that I almost didn’t want to eat them. But of course, I did, and they were even more delicious than they looked!
Ingredients You’ll Need
Here’s everything I used, along with little tips that made a big difference:
For the Cookies
- 2 ½ cups all-purpose flour – measure carefully; too much flour can make cookies dry.
- 1 tsp baking powder – keeps the cookies soft and puffy.
- ½ tsp baking soda – gives just the right lift.
- Pinch of salt – balances the sweetness.
- 1 cup unsalted butter, softened – use room temperature butter, never melted.
- 1 cup granulated sugar – adds structure and sweetness.
- ½ cup brown sugar – keeps the cookies moist and chewy.
- 2 large eggs – room temperature mixes best.
- 2 tsp vanilla extract – pure vanilla adds deeper flavor.
For the Custard Filling
- 2 cups whole milk – avoid skim; it won’t give the creamy texture.
- 4 large egg yolks – room temperature for a smoother custard.
- ½ cup granulated sugar – adds sweetness without being too heavy.
- 3 tbsp cornstarch – thickens without making the filling too dense.
- 1 tsp vanilla extract – warms up the flavor beautifully
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips – melt evenly for a shiny glaze.
- ½ cup heavy cream – fresh cream works best for smoothness
Note: Makes about 20 cookie sandwiches, perfect for several servings.
Variations
You can easily switch this recipe up to suit your needs:
- Dairy-Free – Use almond milk for the custard and coconut cream for the glaze.
- Gluten-Free – Replace all-purpose flour with a gluten-free baking blend.
- Healthier Option – Swap white sugar with coconut sugar.
- Flavor Twist – Add almond extract to the custard or a pinch of espresso powder to the glaze.
Cooking Time
- Prep Time: 25 minutes
- Baking Time: 10–12 minutes
- Cooling & Assembly Time: 30 minutes
- Total Time: ~1 hour 10 minutes
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients.
- Electric mixer – helps cream butter and sugar fluffy.
- Measuring cups & spoons – for accuracy.
- Whisk – to keep custard smooth.
- Baking sheets – line with parchment for even baking.
- Parchment paper – prevents cookies from sticking.
- Cooling rack – lets cookies cool evenly.
- Saucepan – for custard and glaze.
- Piping bag (or small spoon) – to fill cookies neatly.
How to Make Boston Cream Pie Cookies Recipe?
These cookies take a little time, but each step is fun and rewarding. Here’s exactly how I made mine:
Step 1: Prepare the Cookie Dough
I preheated my oven to 350°F (175°C) and lined my baking sheet with parchment paper. In one bowl, I whisked together flour, baking powder, baking soda, and salt. In another, I creamed butter, white sugar, and brown sugar until light and fluffy—about 2–3 minutes with my mixer. Then I added the eggs and vanilla before slowly mixing in the dry ingredients. The dough was soft and smooth, ready to scoop.
Step 2: Shape and Bake
Using about 1–2 tablespoons of dough per cookie, I rolled neat balls and placed them on the sheet with enough space apart. I baked them for 10–12 minutes, just until the edges turned lightly golden. They smelled incredible! Once done, I transferred them to a cooling rack.
Step 3: Make the Custard Filling
While the cookies cooled, I made the custard. I warmed the milk in a saucepan until steaming. In a bowl, I whisked egg yolks, sugar, and cornstarch until smooth. Slowly, I poured the warm milk into the egg mixture while whisking to prevent curdling. Then I returned it to the pan, cooking until it thickened beautifully. After stirring in vanilla, I let it cool completely—it turned out silky and perfect for filling.
Step 4: Prepare the Chocolate Glaze
I heated the cream until steaming, then poured it over chocolate chips in a heatproof bowl. After a gentle stir, it transformed into a glossy, rich glaze. The shine made it look bakery-perfect, and the aroma was irresistible.
Step 5: Assemble the Cookies
Now the fun part! I piped custard onto the flat side of one cookie, gently pressed another on top, then dipped the tops into the chocolate glaze. Once set, they looked just like mini Boston Cream Pies—adorable and so tasty.
Additional Tips for Making This Recipe Better
Here are a few things I learned while baking these:
- I chilled the dough for 30 minutes—this helped the cookies hold their shape.
- I always let the custard cool fully before filling, otherwise it gets messy.
- Using high-quality chocolate makes the glaze richer and smoother.
- A tiny knob of butter in the glaze gave mine an extra glossy shine.
How to Serve Boston Cream Pie Cookies Recipe?
I love serving these cookies on a tiered dessert stand for parties—they look so elegant! For casual serving, I place them on a platter with fresh berries for color. A dusting of powdered sugar on the plate makes them look fancy. They pair perfectly with coffee, tea, or even a glass of milk for a cozy treat.
Nutritional Information
Per cookie sandwich (approximate):
- Calories: 220
- Protein: 4g
- Carbohydrates: 25g
- Fat: 12g
Make Ahead and Storage
Refrigeration
I stored my cookies in an airtight container in the fridge, and they stayed fresh and creamy for up to 5 days.
Freezing
I froze the cookies without the custard and glaze for up to 3 months. When thawed, I filled and glazed them fresh, which worked perfectly.
Reheating/Restoring
When ready to serve, I let refrigerated cookies sit at room temperature for about 15 minutes so the custard softened and the flavors came through.
Why You’ll Love This Recipe?
This recipe is a winner for so many reasons:
- Easy to Follow – Even if you’re new to baking, the steps are simple.
- Customizable – Change flavors or fillings to suit your taste.
- Perfect for Sharing – Fancy enough for parties, but easy to grab.
- Make-Ahead Friendly – Parts can be prepped in advance.
- Irresistible Flavor – Soft, creamy, and chocolatey in one bite.
Boston Cream Pie Cookies Recipe
Ingredients
Method
- I preheated my oven to 350°F (175°C) and lined my baking sheet with parchment paper. In one bowl, I whisked together flour, baking powder, baking soda, and salt.
- In another, I creamed butter, white sugar, and brown sugar until light and fluffy—about 2–3 minutes with my mixer. Then I added the eggs and vanilla before slowly mixing in the dry ingredients. The dough was soft and smooth, ready to scoop.
- Using about 1–2 tablespoons of dough per cookie, I rolled neat balls and placed them on the sheet with enough space apart. I baked them for 10–12 minutes, just until the edges turned lightly golden. They smelled incredible! Once done, I transferred them to a cooling rack.
- While the cookies cooled, I made the custard. I warmed the milk in a saucepan until steaming. In a bowl, I whisked egg yolks, sugar, and cornstarch until smooth.
- Slowly, I poured the warm milk into the egg mixture while whisking to prevent curdling. Then I returned it to the pan, cooking until it thickened beautifully. After stirring in vanilla, I let it cool completely—it turned out silky and perfect for filling.
- I heated the cream until steaming, then poured it over chocolate chips in a heatproof bowl. After a gentle stir, it transformed into a glossy, rich glaze. The shine made it look bakery-perfect, and the aroma was irresistible.
- Now the fun part! I piped custard onto the flat side of one cookie, gently pressed another on top, then dipped the tops into the chocolate glaze. Once set, they looked just like mini Boston Cream Pies—adorable and so tasty.
Notes
- I chilled the dough for 30 minutes—this helped the cookies hold their shape.
- I always let the custard cool fully before filling, otherwise it gets messy.
- Using high-quality chocolate makes the glaze richer and smoother.
- A tiny knob of butter in the glaze gave mine an extra glossy shine.
