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Boston Cream Pie Cookies Recipe
Ash Tyrrell

Boston Cream Pie Cookies Recipe

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.
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Prep Time 25 minutes
Cook Time 12 minutes
30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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
  • 1 cup semi-sweet chocolate chips – melt evenly for a shiny glaze.
  • ½ cup heavy cream – fresh cream works best for smoothness

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.