Soft Boston Cream Pie Cookies hold a pool of smooth, chilled custard and get draped in dark chocolate ganache. I made these last month after craving Boston Cream Pie Cookies but not wanting to deal with cake layers, and honestly, they came out better than I expected. The cookie stays tender even after a day in the fridge, and the custard sets up just enough to hold its shape without getting stiff.
If you've been making cookies like my Black Forest Cookies or something festive like these Candy Cane Cookies, this one's a nice change, especially if you want something that feels a little fancier without extra work.
Why You'll Love Boston Cream Pie Cookies
These Boston Cream Pie Cookies give you all the flavor of the iconic dessert without needing a cake pan or layers of assembly. The cookie base stays soft and tender, holding the pastry cream like a little edible bowl. The chocolate ganache adds that final touch of richness, and because everything chills together in the fridge, they actually taste better after sitting for a few hours. They're ideal for make-ahead entertaining, and they look impressive without requiring any fancy decorating skills.
Jump to:
Boston Cream Pie Cookies Ingredients
Here's everything you'll need to make these cream-filled Boston Cream Pie Cookies from scratch.
See recipe card below this post for ingredient quantities
Cookie Dough
- All-purpose flour: Forms the base structure and keeps the cookies soft and tender without making them cakey.
- Salted butter: Adds richness and a melt-in-your-mouth texture. Make sure it's softened to room temperature for easy creaming.
- Canola oil or vegetable oil: Keeps the dough soft and prevents the cookies from drying out as they cool.
- Granulated sugar: Sweetens the dough and helps create a light, slightly crisp edge.
- Eggs: Bind everything together and add moisture to the dough.
- Vanilla extract: Gives the cookies a warm, classic vanilla flavor that pairs beautifully with the pastry cream.
- Cornstarch: Helps keep the cookies extra tender and prevents them from spreading too much.
- Baking powder: Provides a gentle lift so the cookies bake up soft and thick.
- Salt: Balances the sweetness and brings out the other flavors.
Pastry Cream
- Granulated sugar: Sweetens the cream and helps it thicken as it cooks.
- Whole milk: Creates a creamy, smooth base for the pastry cream.
- Heavy cream: Adds extra richness and a silky texture.
- Egg yolks: Thicken the cream and give it that classic custard-like consistency.
- Cornstarch: Helps the pastry cream set up firm enough to hold its shape in the cookie wells.
- Salted butter: Stirs in at the end for a smooth, glossy finish.
- Vanilla extract: Adds a sweet, aromatic flavor.
- Salt: Just a pinch to balance the sweetness.
Chocolate Ganache
- Heavy cream: Melts the chocolate into a smooth, pourable topping.
- Semisweet chocolate chips: Provide the rich chocolate flavor that makes this dessert feel complete.
- Salted butter: Adds a touch of richness and helps the ganache stay glossy.
Equipment For Boston Cream Pie Cookies
- Baking sheet
- Parchment paper
- 4-inch tart tins (mini tart pans)
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Medium saucepan
- Whisk
- Fine mesh strainer
- Microwave-safe bowl
- Heat-safe bowl
- Cooling rack
How To Make Boston Cream Pie Cookies
Follow these steps to make soft Boston Cream Pie Cookies filled with pastry cream and topped with chocolate ganache.
Make the Cookies
Prepare your pans: Line a baking sheet with parchment paper and place your 4-inch tart tins on top, spacing them out so they're not touching.
Cream the butter and sugar: In a large bowl or stand mixer, beat the softened butter and sugar together on medium speed until well combined and smooth.
Add the eggs: Crack in the eggs and beat on medium-high speed for a couple of minutes until the mixture looks lighter and fluffier.
Mix in the oil and vanilla: Pour in the oil and vanilla extract, then continue beating on medium-high speed for about 4 to 5 minutes. The mixture should look pale and fluffy.
Add the dry ingredients: Sift the flour, cornstarch, baking powder, and salt into the bowl. Beat on low speed until everything is just combined, scraping down the sides of the bowl as needed. Don't overmix.
Shape the cookies: Scoop about ¼ cup of dough into each tart tin. Use the bottom of a flat measuring cup or glass to press the dough firmly into the tin, creating a well in the center. Press gently so you don't push through the bottom.
Chill the dough: Pop the shaped cookies into the fridge for 15 minutes. While they chill, preheat your oven to 350°F. If you only have six tart tins, you'll bake these in batches.
Bake: Bake for 12 to 15 minutes, until the edges just start to turn golden and the centers are still very light in color. They might look a little underdone, but that's exactly what you want.
Deflate if needed: If the centers puff up during baking, give the pan a gentle tap on the counter to flatten them slightly.
Cool completely: Let the cookies cool in the tins until they're warm but firm enough to handle, then carefully remove them and transfer to a cooling rack. Let them cool all the way before filling.
Make the Pastry Cream
Combine the ingredients: In a medium saucepan, whisk together the sugar, milk, heavy cream, egg yolks, cornstarch, and salt until completely smooth.
Cook the cream: Place the pan over medium or medium-low heat and whisk frequently as the mixture heats up. Keep whisking until it thickens and starts to bubble.
Boil briefly: Once the cream reaches a boil, let it cook for 30 to 60 seconds, whisking constantly, then remove from the heat.
Strain: Immediately pour the pastry cream through a fine mesh strainer into a clean bowl to remove any lumps.
Stir in butter and vanilla: Add the butter and vanilla extract to the warm cream and whisk until the butter melts completely and everything looks smooth and glossy.
Chill: Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely cooled.
Make the Chocolate Ganache
Prepare your bowls: Place the chocolate chips in a heat-safe bowl and pour the heavy cream into a microwave-safe bowl.
Heat the cream: Microwave the cream until it just starts to simmer, usually about 1 minute depending on your microwave.
Melt the chocolate: Pour the hot cream over the chocolate chips and let it sit for 1 to 2 minutes without stirring.
Whisk smooth: Whisk the chocolate and cream together until completely smooth and melted.
Add butter: Stir in the butter and whisk until combined.
Cool slightly: Set the ganache aside for 5 to 10 minutes so it cools down but stays pourable. You don't want it so hot that it melts the pastry cream.
Assemble the Cookies
Fill with pastry cream: Spoon a generous amount of chilled pastry cream into the well of each cookie. Spread it slightly but keep it mounded in the center.
Top with ganache: Spoon the cooled ganache over the pastry cream, letting it drip naturally down the sides.
Chill before serving: Place the assembled cookies in the fridge for at least 1 to 2 hours before serving. This helps everything set up and makes them easier to handle.
Store properly: Keep the cookies in a single layer in an airtight container in the refrigerator for up to 4 days.
Substitutions and Variations
If you need to swap out an ingredient or two, here are some options that work well:
- Oil: You can use melted coconut oil in place of the canola or vegetable oil for a slightly different flavor.
- Butter: Unsalted butter works fine in all three components. Just add a pinch more salt to the dough and pastry cream.
- Chocolate: Swap the semisweet chocolate chips for dark chocolate if you prefer a less sweet ganache, or use milk chocolate for a sweeter finish.
- Milk: Whole milk gives the creamiest pastry cream, but 2% milk will work in a pinch. Avoid skim milk, which can make the cream too thin.
Storage and Make-Ahead Tips
These Boston Cream Pie Cookies are one of those desserts that actually improve after a day in the fridge. Store them in a single layer in an airtight container in the refrigerator for up to 4 days. The flavors meld together, and the pastry cream firms up just enough to make each bite perfect.
If you want to get ahead, you can bake the cookie bases a day or two in advance and store them at room temperature in an airtight container. Make the pastry cream and ganache the day you plan to assemble and serve Strawberry Brownies .
Expert Tips
Soften your butter and cream cheese properly. Both should be soft enough to press your finger into easily but not greasy or melted. This usually takes about 30 minutes at room temperature.
Don't skip the freezing steps. Freezing the cream cheese filling makes it way easier to stuff the cookies without a mess. Freezing the assembled Boston Cream Pie Cookies before baking helps them keep their shape.
Seal the dough well. Make sure the filling is completely enclosed with no cracks or gaps. Pinch and smooth the seams carefully.
Watch the baking time closely. These cookies are thick, so the centers will look slightly underdone when you pull them out. They'll continue cooking as they cool. If you overbake them, they'll be dry.
FAQ
What are the top 5 most Boston Cream Pie Cookies?
The most Boston Cream Pie Cookies tend to be chocolate chip, peanut butter, oatmeal raisin, sugar cookies, and snickerdoodles. These classics show up at bakeries and home kitchens everywhere because they're simple, comforting, and loved by just about everyone. My advice? Try making a batch of each and see which one your family reaches for first.
What is the difference between Bavarian cream pie and Boston Cream Pie Cookies?
Boston Cream Pie Cookies is made with gelatin and whipped cream, giving it a lighter, fluffier texture. Boston Cream Pie Cookies uses pastry cream, which is thicker and richer, made with egg yolks and cornstarch. Boston Cream Pie Cookies is also traditionally made with sponge cake and chocolate glaze, while Boston Cream Pie Cookies often has a flaky crust. Both are delicious, but the textures are quite different.
What are Snoop Dogg cookies?
Snoop Dogg has a line of edible products, but he's also known for loving classic cookies like chocolate chip and oatmeal. If you're looking for a Boston Cream Pie Cookies that feels nostalgic and fun, try a simple batch of homemade chocolate chip cookies with a little extra butter for that soft, chewy texture. Emma and I make them all the time, and they disappear fast.
What makes Boston Cream Pie different?
Boston Cream Pie Cookies isn't actually a pie at all. It's a cake made with two layers of sponge cake filled with Boston Cream Pie Cookies pastry cream and topped with chocolate glaze. The name comes from the way pies and cakes were often baked in the same pans back in the 1800s. What makes it different is the combination of soft cake, smooth custard, and rich chocolate all in one dessert. These cookies bring that same flavor combination into a handheld treat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Boston Cream Pie Cookies
Boston Cream Pie Cookies
Equipment
- 1 Baking sheet Provides a stable surface for baking the tart pans
- 1 Parchment paper Prevents sticking and makes cleanup easier
- 6–8 4-inch tart tins Mini tart pans used to shape the cookie cups
- 1 Hand mixer or stand mixer Used to cream butter and mix the dough smoothly
- 3 Mixing bowls Separate bowls for dough, pastry cream, and ganache
- 1 set Measuring cups and spoons Ensures accurate ingredient measurements
- 1 Medium saucepan Used for cooking and thickening the pastry cream
- 1 Whisk Keeps custard smooth while heating
- 1 Fine mesh strainer Strains pastry cream for a silky texture
- 1 Microwave-safe bowl Used to heat cream for ganache
- 1 Heat-safe bowl Holds chocolate while melting with hot cream
- 1 Cooling rack Allows cookies to cool evenly after baking
Ingredients
- 4¾ cups all-purpose flour spooned and leveled for accuracy
- 1⅛ cups salted butter softened to room temperature
- ½ cup plus 2 tablespoons canola oil neutral flavored oil
- 2¼ cups granulated sugar white baking sugar
- 2 large eggs room temperature for better mixing
- 1 tablespoon plus 1 teaspoon vanilla extract pure vanilla preferred
- 2¼ teaspoons cornstarch used to tenderize the cookie
- 1¾ teaspoons baking powder for gentle lift
- 1¼ teaspoons salt balances sweetness
- 1⅛ cups granulated sugar for pastry cream sweetness
- 3⅓ cups whole milk full-fat for richness
- 1⅛ cups heavy cream adds creaminess
- 9 large egg yolks separated carefully
- ½ cup plus 2 tablespoons cornstarch thickening agent
- 4½ tablespoons salted butter added after cooking
- 1 teaspoon plus ¼ teaspoon vanilla extract for custard flavor
- ¼ teaspoon salt enhances custard taste
- ¾ cup heavy cream heated for ganache
- ¾ cup semisweet chocolate chips good-quality chocolate
- 2¼ tablespoons salted butter adds shine to ganache
Instructions
- Line a baking sheet with parchment paper and arrange the 4-inch tart pans with space between them.
- Beat the softened butter and granulated sugar together until fully blended and smooth.
- Add the eggs and continue mixing until incorporated and slightly thickened.
- Pour in the oil and vanilla extract, then beat until the mixture becomes light and fluffy in texture.
- Combine the flour, cornstarch, baking powder, and salt, then mix into the dough on low speed until just blended.
- Portion about ¼ cup of dough into each tart pan and press firmly to form a well without breaking through the base.
- Chill the formed cookie cups for 15 minutes while preheating the oven to 350°F.
- Bake the chilled cookies until pale with lightly golden edges, then tap gently if centers puff and cool before removing from pans.
- Whisk sugar, milk, cream, egg yolks, cornstarch, and salt together in a saucepan and heat slowly while whisking until thick and boiling.
- Strain the hot pastry cream, then whisk in butter and vanilla until smooth before covering and chilling fully.
- Place chocolate chips in a bowl and pour hot cream over them, letting it sit briefly before whisking smooth with butter
- Spoon chilled pastry cream into each cookie cup and gently spread while keeping a soft mound.
- Drizzle ganache over the cream, allowing it to naturally flow over the surface.
- Refrigerate assembled cookies for at least one hour before serving for best texture.
Leave a Reply