Boston Cream Pie Cookies

Growing up, Boston Cream Pie was always a celebratory dessert in my family. Whether it was a birthday, a holiday, or just a weekend gathering, that tender sponge cake with creamy custard and glossy chocolate ganache never failed to bring smiles. As a baker, I’ve taken that nostalgic favorite and transformed it into a more convenient, handheld version: Boston Cream Pie Cookies. These delightful sandwich cookies carry all the classic flavors in a fun, easy-to-eat form that’s perfect for parties, lunchboxes, or simply indulging with a cup of coffee.

You’re going to love this recipe for so many reasons. First, it captures the rich flavor and texture of a full Boston Cream Pie in bite-sized portions. The soft, pillowy cookies mimic the lightness of sponge cake, while the vanilla pastry cream tucked inside brings that signature velvety center. And of course, the smooth chocolate glaze on top ties it all together in classic fashion. These cookies may look elegant, but they’re surprisingly easy to prepare — and even easier to devour!

One of the best things about this recipe is how versatile it is. You can play with the shapes, fillings, or toppings to suit your preferences. Make them mini for kids, or slightly larger for dessert platters. Prefer a thicker custard? Chill it longer. Want to try a flavored ganache? Swap in orange or coffee extract. These cookies also freeze well, making them a perfect make-ahead treat for busy schedules or event planning.

Beyond being adaptable, Boston Cream Pie Cookies are also budget-friendly. With basic pantry ingredients — flour, sugar, eggs, butter, and milk — you can whip up a batch without needing any specialty items. The components are simple, but when assembled, they create a luxurious treat that looks bakery-worthy.

Ingredients for the recipe:

• For the cookies:

  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1/2 tsp vanilla extract

  • 2 tbsp milk

• For the pastry cream:

  • 1 cup whole milk

  • 2 tbsp granulated sugar

  • 1 tbsp cornstarch

  • 1 large egg yolk

  • 1/2 tsp vanilla extract

  • 1 tbsp unsalted butter

• For the chocolate glaze:

  • 1/2 cup semi-sweet chocolate chips

  • 2 tbsp heavy cream (or milk)

  • 1 tsp butter

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Making Boston Cream Pie Cookies may seem elaborate, but I promise, the process is both simple and enjoyable. I always recommend starting with the pastry cream so it has time to chill and set while you bake the cookies.

Step 1: Prepare the Pastry Cream

In a small saucepan, whisk together the sugar and cornstarch. Slowly add the milk while whisking until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture begins to thicken — this usually takes around 3–5 minutes. Once thickened, remove from the heat.

In a separate bowl, whisk the egg yolk. Slowly pour a little of the hot milk mixture into the yolk, whisking quickly to temper it. Then pour the egg mixture back into the saucepan and return to medium heat. Cook for another minute, whisking, until the cream is thick and glossy. Remove from heat, stir in the butter and vanilla, and mix until smooth. Transfer the cream to a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 1 hour.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, then add the vanilla extract and milk, mixing until smooth. Gradually add the dry ingredients and mix just until combined — avoid overmixing. Cover the dough and chill it for 30 minutes.

Step 3: Bake the Cookies

Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. Scoop out small tablespoon-sized balls of dough and roll them gently between your hands. Place them on the baking sheet, spacing them about 5 cm (2 inches) apart. Flatten each one slightly with your fingers or the bottom of a glass. Bake for 8 to 10 minutes, or until the edges are just golden. Let the cookies cool completely on a wire rack.

Step 4: Fill the Cookies

Once the cookies are cool and the pastry cream is set, you can begin assembling. Match the cookies into pairs of similar size. Spoon or pipe about a teaspoon of chilled pastry cream onto the flat side of one cookie, then top it with its pair to create a sandwich. Gently press together until the filling just reaches the edges.

Step 5: Prepare the Chocolate Glaze

In a small saucepan, heat the cream (or milk) and butter over low heat until hot but not boiling. Remove from heat and add the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy. Allow the glaze to cool slightly to thicken.

Step 6: Glaze the Cookies

Using a spoon, drizzle or spread a small amount of chocolate glaze over the top of each cookie sandwich. Let the glaze set for about 15–20 minutes at room temperature before serving or storing.

Quick and Easy

These cookies may look fancy, but they’re surprisingly simple to make. The dough comes together in minutes, and the pastry cream is cooked on the stovetop without any special equipment. You can even prepare the cream and cookies a day ahead and assemble them later, saving you time when you need it most.

Customizable

You can customize this recipe with different fillings or shapes. Try a flavored pastry cream by adding orange zest or almond extract. For a unique twist, use white chocolate instead of dark for the glaze. You can even use cookie cutters to create themed shapes — hearts, stars, or rounds — perfect for holidays and celebrations.

Popular With Many People

Every time I share these Boston Cream Pie Cookies, they disappear quickly. They have a bakery-quality look that impresses guests, and the flavor combination of vanilla custard, soft cookie, and smooth chocolate wins over kids and adults alike. Whether for a bake sale, a special dessert table, or a cozy evening treat, this recipe is a sure crowd-pleaser.

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FAQs

Can I make the pastry cream in advance?
Yes, absolutely. The pastry cream can be made up to two days in advance. Just be sure to cover it with plastic wrap touching the surface to prevent a skin from forming. Keep it refrigerated until you’re ready to use it.

Can I freeze Boston Cream Pie Cookies?
Yes, you can freeze the unfilled cookies. Once baked and cooled, store them in an airtight container with parchment paper between the layers. Freeze for up to one month. For best results, assemble and glaze the cookies after thawing.

How do I store the assembled cookies?
Store the filled and glazed cookies in the refrigerator in a covered container. They’ll stay fresh for 2 to 3 days. Let them sit at room temperature for 10 minutes before serving for the best texture.

Can I use a different filling instead of pastry cream?
Yes, you can. Custard or vanilla pudding can be used as an alternative, although pastry cream gives the best consistency. You can also try whipped cream, mascarpone, or even flavored buttercream for variety.

What if I don’t have chocolate chips for the glaze?
No problem. You can use chopped chocolate or even a chocolate bar. Just be sure it’s a type that melts well — semi-sweet or dark chocolate is ideal. Mix with milk or cream as instructed to create a smooth glaze.

Can I make the cookies smaller or larger?
Yes, the size can be adjusted based on your needs. For mini cookies, use a teaspoon of dough. For larger ones, use a rounded tablespoon. Keep in mind that baking times may need slight adjustment depending on the size.

Is this recipe kid-friendly?
Definitely. Kids enjoy both eating and helping with this recipe. They can help scoop dough, sandwich the cookies, or drizzle the chocolate. It’s a fun and delicious family activity.