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Boston Cream Pie Cookies

Boston Cream Pie Cookies

Boston Cream Pie Cookies combine the luscious cream filling and rich chocolate glaze of the classic Boston cream pie into soft, tender cookie sandwiches with a creamy custard center and decadent chocolate drizzle. These portable treats are easy to make, customizable, and perfect for any occasion.

  • Total Time: 1 hour
  • Yield: 24 cookies (12 sandwiches) 1x

Ingredients

Scale

Cookie Dough

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch of salt

Custard Filling

  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 1 ¼ cups whole milk (or plant-based milk for dairy-free)
  • 1 teaspoon vanilla extract
  • Powdered sugar for taste and smoothing (about 2 tablespoons)

Chocolate Glaze

  • ½ cup semi-sweet chocolate chips (or dark chocolate chips for richer glaze)

Instructions

  1. Prepare the Cookie Dough: Cream the softened unsalted butter with sugar until light and fluffy. Beat in the egg and vanilla extract until combined. Gradually mix in the all-purpose flour and a pinch of salt until smooth. Chill the dough for 30 minutes to firm up.
  2. Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into even-sized balls, place them spaced apart on the sheet, and bake for 12 to 15 minutes until edges are golden. Cool completely on a wire rack.
  3. Make the Custard Filling: In a saucepan, whisk together sugar, cornstarch, and egg yolks until smooth. Warm the milk and gradually add it to the egg mixture, whisking constantly. Cook over medium heat, stirring continuously until thick and creamy. Remove from heat and stir in vanilla extract and powdered sugar. Chill custard in the refrigerator until thickened.
  4. Prepare the Chocolate Glaze: Melt the semi-sweet chocolate chips in the microwave in short intervals, stirring frequently, or use a double boiler. The glaze should be smooth and glossy.
  5. Assemble the Boston Cream Pie Cookies: Spread a generous dollop of cooled custard onto the flat side of one cookie. Sandwich with another cookie gently. Drizzle or spread the melted chocolate glaze on top of each cookie sandwich and let set before serving.

Notes

  • Chill the dough to prevent spreading and keep cookies thick and tender.
  • Use fresh eggs to ensure smooth custard without off-flavors.
  • Whisk the custard constantly to avoid lumps and burning.
  • Cool custard completely before assembling to prevent melting the cookies or glaze.
  • Use a piping bag for neater custard layers if desired.
  • Author: Lina
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour blend is used)

Nutrition

  • Serving Size: 1 cookie sandwich
  • Calories: 220
  • Sugar: 18g
  • Sodium: 55mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 65mg

Keywords: Boston cream pie, cookies, custard, chocolate glaze, dessert, portable dessert, cookie sandwich