Easy Boston Cream Pie Cookies

why make this recipe

Easy Boston Cream Pie Cookies are a delightful twist on the classic dessert. They bring together the rich taste of chocolate and the creamy vanilla custard in a fun, handheld dessert. These cookies are simple to make and are perfect for gatherings, after-school snacks, or a sweet treat for yourself. With just a short baking time and a handful of ingredients, you can whip up a batch that will impress your family and friends.

how to make Easy Boston Cream Pie Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup custard filling (or pastry cream)
• 1 cup chocolate glaze (melted chocolate with cream)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, cream the butter, sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients until just combined.
6. Scoop tablespoon-sized portions of dough and place them on a baking sheet.
7. Bake for 10-12 minutes or until set.
8. Let cookies cool completely.
9. Once cooled, fill the center of each cookie with custard filling.
10. Dip the tops of the cookies in the melted chocolate glaze and allow it to set.
11. Serve and enjoy!

how to serve Easy Boston Cream Pie Cookies

Serve these cookies on a nice plate or platter. They look lovely arranged in a circle or stacked in a pile. You can also garnish them with a sprinkle of cocoa powder or a few fresh berries. They make for a delightful dessert after dinner or a tasty treat during tea time. Enjoy them with a cold glass of milk or a hot cup of coffee.

how to store Easy Boston Cream Pie Cookies

Store your Boston Cream Pie Cookies in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to separate layers of cookies with parchment paper to prevent sticking. These cookies can also be frozen. Place them in a freezer-safe container, and they will last up to three months. Thaw them in the fridge before enjoying.

tips to make Easy Boston Cream Pie Cookies

• Make sure your butter is softened to room temperature for easier mixing.
• Use a cookie scoop for uniform-sized cookies.
• Don’t overbake the cookies. They should be soft in the middle when you take them out of the oven.
• If you want a thicker chocolate glaze, add more chocolate to your melted mixture.
• For added flavor, consider adding a pinch of espresso powder to the chocolate glaze.

variation

For a different flavor, try using white chocolate instead of dark chocolate for the glaze. You can also add a hint of almond extract to the custard filling for an interesting twist. If you want to make it more festive, consider adding colorful sprinkles on top of the chocolate glaze.

FAQs

1. Can I use store-bought custard filling?
Yes, store-bought custard or pastry cream works perfectly for this recipe.

2. How do I avoid cookies spreading too much while baking?
Make sure to chill the dough for 30 minutes before baking. This will help prevent spreading.

3. Can I make these cookies ahead of time?
Absolutely! You can bake the cookies and fill them with custard, then glaze them the day you plan to serve them or the day before.

Enjoy baking and sharing your Easy Boston Cream Pie Cookies!

Easy Boston Cream Pie Cookies

These delightful cookies capture the classic flavors of Boston cream pie in a convenient, bite-sized form, featuring soft cookies, creamy vanilla custard, and a rich chocolate glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings 24 cookies

Calories 180 kcal

Equipment

• Baking sheets
• Mixing bowls
• Saucepan
• Whisk
• Spatula
• Piping bag (optional)

Ingredients

  

Cookie Dough

• 1 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Unsalted butter softened (1 stick)
• 1/2 cup Granulated sugar
• 1 Large egg
• 1 tsp Vanilla extract

Pastry Cream

• 1 cup Milk
• 1/4 cup Granulated sugar
• 2 tbsp All-purpose flour
• 1 Large egg yolk
• 1/2 tsp Vanilla extract

Chocolate Glaze

• 1 cup Powdered sugar
• 3 tbsp Unsweetened cocoa powder
• 2 tbsp Milk
• 1/2 tsp Vanilla extract

Instructions

 

Cookies

• Whisk together flour, baking powder, and salt. Cream butter and sugar until light, then beat in egg and vanilla. Gradually add dry ingredients to wet, mixing until just combined.
• Drop dough by spoonfuls onto baking sheets and bake at 375°F (190°C) for 8-10 minutes until edges are golden. Let cool completely on a wire rack.

Pastry Cream

• Whisk milk, sugar, flour, and egg yolk in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.
• Transfer cream to a bowl, cover with plastic wrap directly on the surface, and chill until cold and firm.

Chocolate Glaze

• Whisk together powdered sugar and cocoa powder. Gradually add milk and vanilla extract, mixing until smooth. Adjust milk for desired consistency.

Assembly

• Once cookies and cream are cool, spread or pipe a dollop of pastry cream onto the flat side of half the cookies. Top with the remaining cookies, pressing gently.
• Dip the tops of the assembled cookies into the chocolate glaze, or drizzle the glaze over them. Let the glaze set before serving.

Notes

Ensure the cookies are completely cooled before filling to prevent the cream from melting. For best results, chill the filled cookies before serving.