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Boston Cream Pie Cookies

Soft vanilla cookies filled with silky pastry cream and finished with rich chocolate glaze—a handheld twist on the classic Boston Cream Pie.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 14 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 0.33 cup milk whole milk
Custard Filling
  • 1 cup milk whole milk
  • 2 tbsp cornstarch
  • 0.25 cup granulated sugar
  • 2 egg yolks
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
Chocolate Topping
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt together.
  3. Cream butter and sugar until fluffy. Add egg and vanilla.
  4. Mix in dry ingredients alternately with milk until dough forms.
  5. Scoop dough onto baking sheets in even rounds.
  6. Bake 9–11 minutes. Cool completely.
  7. Heat milk for the custard until warm.
  8. Whisk cornstarch, sugar, and egg yolks. Slowly pour warm milk in.
  9. Return mixture to heat and cook until thickened.
  10. Stir in butter and vanilla. Cool completely.
  11. Melt chocolate with cream to create glaze.
  12. Fill cookies with custard and top with chocolate.

Notes

For a firmer custard, refrigerate before assembling. Store cookies chilled.