Boston Cream Pie Cookies

These Boston Cream Pie Cookies capture everything you love about the classic dessert—in bite-sized cookie form! Soft vanilla cookies are filled with silky homemade custard and finished with a rich chocolate glaze. Each bite delivers that iconic combination of creamy, chocolaty, and buttery goodness, making these cookies a showstopper for any gathering or sweet craving.

• Prep time15 minutes
• Cook time8–10 minutes
• Servings4
• DifficultyMedium

For the Cookies:

• Unsalted butter (softened)
• All-purpose flour
• Baking powder
• Salt
• 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

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.

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.

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.

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.

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