Boston Cream Pie Cookies are what happens when a classic, elegant dessert becomes a portable, bite-size masterpiece. Imagine everything you love about Boston Cream Pie — the silky custard, the soft cake-like texture, the shiny chocolate ganache — all tucked neatly between two tender, melt-in-your-mouth cookies. This recipe transforms nostalgia into convenience, luxury into comfort, and a traditional dessert into something refreshingly modern yet warmly familiar.

These cookies strike the perfect balance between sophistication and homey sweetness. They are decadent enough for holidays and celebrations, yet simple enough to bake on a cozy weekend. The custard filling sits like a luscious surprise inside a pillowy cookie disc, while the ganache crowns the top with that velvety chocolate sheen everyone falls in love with.

Why This Recipe Works

What makes these cookies so irresistible is the trio of complementary textures:

• The soft, cake-like cookie base that mimics the texture of sponge cake
• The smooth, rich vanilla custard in the center
• The silky chocolate ganache that wraps everything in fudgy luxury

Every bite is a moment — and every moment feels like you’re eating a miniature Boston Cream Pie without needing a fork.

INGREDIENTS

For the Cookies

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk

For the Custard Filling

• 1 ½ cups whole milk
• 3 large egg yolks
• ⅓ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips or chopped chocolate
• ½ cup heavy cream
• 1 tablespoon butter (optional for extra shine)

INSTRUCTIONS

Make the Custard Filling (Do This First)

1. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
2. Heat milk in a saucepan over medium heat until steaming but not boiling.
3. Slowly pour hot milk into the egg mixture while whisking to temper.
4. Pour mixture back into the saucepan and cook until thickened, stirring constantly.
5. Remove from heat; stir in butter and vanilla.
6. Transfer to a bowl, press plastic wrap directly onto the surface, and chill completely.

Make the Cookies

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Add dry ingredients alternately with milk, mixing just until combined.
6. Scoop tablespoon-sized portions onto baking sheets.
7. Bake 8–10 minutes or until edges are lightly golden.
8. Cool completely before filling and topping.

Make the Ganache

1. Heat heavy cream until steaming.
2. Pour over chocolate and let sit 2 minutes.
3. Stir until glossy; add butter for shine if desired.
4. Allow to thicken slightly before using.

Assemble the Cookies

1. Pair up cookies based on similar sizes.
2. Pipe or spoon custard onto the flat side of one cookie.
3. Press the matching cookie on top gently.
4. Spoon or drizzle warm ganache onto each cookie’s top.
5. Chill 15–20 minutes to set.

Boston Cream Pie Cookies with Custard Filling and Chocolate Ganache

Soft cake-like cookies filled with rich homemade custard and topped with silky chocolate ganache—everything you love about Boston Cream Pie in a handheld cookie.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment

Ingredients

  

Cookies

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter softened
• 1 cup granulated sugar
• 2 eggs large
• 2 tsp vanilla extract
• 0.5 cup whole milk

Custard Filling

• 1.5 cups whole milk
• 3 egg yolks
• 0.33 cup granulated sugar
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 0.5 cup heavy cream
• 1 tbsp butter optional

Equipment

• Mixing bowls
• Saucepan
• Hand mixer or stand mixer
• Whisk
• Baking sheet