Boston Cream Pie Cookies

Boston cream pie cookies are a delightful twist on the classic dessert, featuring soft, buttery cookies filled with creamy vanilla custard and topped with a rich chocolate glaze. These bite-sized treats are perfect for any occasion and are sure to impress with their elegant presentation and irresistible flavor.

Why You’ll Love This Recipe

• Combines the flavors of Boston cream pie in cookie form.
• Soft, tender cookies with creamy and chocolatey layers.
• Perfect for parties, holidays, or a sweet indulgence.
• Easy to make with simple ingredients and clear steps.
• Customizable for different flavors or presentations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Egg
• Vanilla extract
• Milk

For the Vanilla Custard Filling:

• Milk
• Granulated sugar
• Cornstarch
• Egg yolks
• Vanilla extract
• Unsalted butter

For the Chocolate Glaze:

• Semi-sweet chocolate chips
• Heavy cream

Directions

1. Prepare the Cookies:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the egg, vanilla extract, and milk, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with your hand or the back of a spoon.
8. Bake for 8–10 minutes, or until the edges are lightly golden. Let the cookies cool completely on wire racks.

2. Make the Vanilla Custard Filling:

1. In a medium saucepan, heat the milk over medium heat until just simmering.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
3. Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
5. Remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.

3. Make the Chocolate Glaze:

1. In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 30 seconds).
2. Add the chocolate chips to the hot cream and let sit for 1–2 minutes. Stir until smooth and glossy.

4. Assemble the Cookies:

1. Pair the cookies by size and shape.
2. Spoon or pipe a dollop of chilled custard onto the flat side of one cookie.
3. Top with another cookie, flat side down, to create a sandwich.
4. Drizzle or spread the chocolate glaze over the top of each assembled cookie.

Servings and Timing

• Servings: 12–15 sandwich cookies
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Chill Time: 30 minutes (for custard)
• Total Time: 1 hour 5 minutes

Variations

• Dark chocolate glaze: Use dark chocolate for a more intense flavor.
• Fruit-filled twist: Add a layer of strawberry or raspberry jam along with the custard.
• Mini cookies: Make smaller cookies for bite-sized treats and adjust the baking time.
• Lemon custard: Replace vanilla with lemon extract for a citrusy variation.
• Gluten-free option: Use a gluten-free flour blend to make the cookies gluten-free.

Storage/Reheating

• Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the unassembled cookies and custard separately for up to 1 month. Thaw before assembling.
• Reheating: These cookies are best served cold or at room temperature and do not require reheating.

FAQs

1. Can I use store-bought custard?

Yes, pre-made custard can save time, but homemade custard offers a richer flavor.

2. How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

3. Can I make the components ahead of time?

Yes, the cookies and custard can be made a day in advance and assembled before serving.

4. What’s the best way to drizzle the glaze?

Use a spoon or a piping bag for clean and precise drizzling.

5. Can I use milk chocolate for the glaze?

Yes, milk chocolate will provide a sweeter glaze.

6. How do I thicken custard that’s too thin?

Return it to the stove and cook over low heat, whisking until thickened.

7. Can I skip the glaze?

The glaze is a key element of Boston cream flavors, but you can dust the cookies with powdered sugar as a simpler option.

8. How do I store leftover custard?

Store leftover custard in the refrigerator for up to 3 days, covered with plastic wrap touching the surface.

9. Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

10. How do I ensure clean custard layers?

Chill the custard well before assembling and pipe it neatly onto the cookies.

Conclusion

Boston cream pie cookies combine the iconic flavors of the classic dessert into a handheld treat that’s as delightful as it is indulgent. These soft, custard-filled cookies topped with a rich chocolate glaze are perfect for any occasion. Try this recipe for a decadent dessert everyone will love!

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