Boston Cream Pie Cookies

The smell of vanilla and chocolate fills the kitchen the moment these come out of the oven.
These Boston Cream Pie Cookies are soft, rich, and filled with creamy custard that melts in your mouth.

I made them for a weekend treat, and they disappeared faster than I expected.
Each bite tastes like a mix of cake, cookie, and that classic Boston cream flavor.

If you love smooth chocolate and sweet vanilla together, this one’s for you.
Let’s bake a batch and enjoy that creamy goodness in cookie form.

Why You’ll Love This Recipe

• Classic Flavors: All the magic of Boston Cream Pie in cookie form.
• Crowd Pleaser: Kids and adults both love these bakery-style treats.
• Make-Ahead Friendly: Bake cookies in advance and fill them later.
• Fun to Make: Creating the layers is simple and satisfying.
• Perfect for Sharing: Great for holidays, potlucks, and gift-giving.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Cooling & Assembly Time: 30 minutes
• Total Time: About 1 hour and 10 minutes

Servings: This recipe makes about 24 cookies (12 sandwich cookies). Perfect for a family gathering or party. Want more? Simply double the recipe!

Difficulty: Easy to moderate. Beginners can handle this with a little patience, and experienced bakers will breeze through it.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Electric mixer (hand or stand mixer)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small saucepan for custard
• Piping bag or ziplock bag (for filling)
• Whisk

Ingredients for Boston Cream Pie Cookies

These cookies use simple ingredients you probably have in your kitchen. The recipe has three parts: cookies, custard filling, and chocolate topping.

For the Cookies:

• Unsalted Butter (3/4 cup): Softened to room temperature for easy mixing.
• Granulated Sugar (1/2 cup): Adds sweetness to the cookie base.
• Brown Sugar (1/4 cup): Gives moisture and a hint of caramel flavor.
• Egg Yolk (1 large): Makes cookies tender and rich.
• Vanilla Extract (2 teaspoons): The classic Boston Cream Pie flavor starts here.
• All-Purpose Flour (2 cups): The base of your cookie dough.
• Cornstarch (2 tablespoons): Creates that soft, bakery-style texture.
• Baking Powder (1/2 teaspoon): Helps cookies rise just right.
• Baking Soda (1/4 teaspoon): Works with other ingredients for perfect texture.
• Cream of Tartar (1/4 teaspoon): Keeps cookies soft and tender.
• Salt (1/4 teaspoon): Balances the sweetness.
• Milk (2 tablespoons): Brings the dough together.

For the Custard Filling:

• Sweetened Condensed Milk (1/2 cup): Creates a quick, creamy custard.
• Egg Yolk (1 large): Thickens the custard beautifully.
• Vanilla Extract (1 teaspoon): Adds classic flavor.
• Milk (2 tablespoons): Thins the custard to the right consistency.

For the Chocolate Topping:

• Chocolate Chips (1 cup): Use semi-sweet or milk chocolate.
• Heavy Cream (3 tablespoons): Makes the chocolate smooth and glossy.

Variations for Boston Cream Pie Cookies

• Add Chocolate Chips: Mix mini chocolate chips into the cookie dough for extra chocolate.
• Try White Chocolate: Use white chocolate for the topping instead of dark.
• Make Them Bigger: Scoop larger portions for giant sandwich cookies.
• Add Almond Extract: Mix a little almond extract with vanilla for deeper flavor.
• Use Pudding Mix: Stir a tablespoon of vanilla pudding mix into the dough for extra softness.
• Sprinkle with Nuts: Top the chocolate with chopped almonds or hazelnuts.

How to Make Boston Cream Pie Cookies Step-by-Step Instructions

1. Make the Cookie Dough

Mix the dry ingredients in a medium bowl. Whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, and salt. Set this aside.

In a large bowl, beat the softened butter with both sugars until light and fluffy. This takes about 2 minutes. Add the egg yolk and vanilla, then mix until smooth.

Slowly add the dry ingredients to the butter mixture. Mix on low speed. Add the milk and stir until everything comes together into a soft dough.

2. Chill and Shape

Cover the dough and put it in the refrigerator for 15 minutes. This makes the dough easier to work with.

While the dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper.

Scoop the dough into balls using about 1 tablespoon of dough for each cookie. Roll them smooth between your palms. Place them on the baking sheets about 2 inches apart.

3. Bake the Cookies

Bake for 10-12 minutes. The cookies should look set on top but still soft in the middle. The bottoms will be lightly golden.

Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely. This is important because warm cookies will make the filling melt.

4. Make the Custard Filling

While cookies cool, make the custard. In a small saucepan, whisk together sweetened condensed milk, egg yolk, and milk.

Cook over medium-low heat. Stir constantly with a whisk. The mixture will thicken after about 5-7 minutes. It should coat the back of a spoon.

Remove from heat and stir in vanilla extract. Pour the custard into a bowl and press plastic wrap directly on the surface. This stops a skin from forming. Let it cool to room temperature.

5. Make the Chocolate Topping

Put chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir. Heat again for 15 seconds if needed. Stir until smooth and glossy.

Let the chocolate cool for 5 minutes so it thickens slightly.

6. Assemble the Cookies

Put the cooled custard in a piping bag or a ziplock bag with the corner snipped off.

Turn half of the cookies upside down. Pipe a circle of custard on each bottom cookie. Leave a little space at the edges.

Place another cookie on top to make a sandwich. Press gently.

Dip the top of each sandwich cookie into the chocolate. Let extra chocolate drip off. Place on parchment paper.

Let the chocolate set for about 15 minutes before serving.

Serving and Decoration

Serve these cookies on a pretty platter for parties. They look beautiful stacked on a cake stand. Add a dusting of powdered sugar for extra fanciness.

For special occasions, drizzle white chocolate over the dark chocolate topping. You can also add sprinkles before the chocolate sets.

These cookies taste best at room temperature. The custard is creamiest when not too cold.

How to Serve Boston Cream Pie Cookies

These cookies are perfect for:

• Afternoon Tea: Serve with hot tea or coffee for a sweet break.
• Birthday Parties: Kids love the custard filling and chocolate top.
• Holiday Cookie Trays: They stand out among other cookies.
• Dessert Buffets: Place them alongside other fancy treats.
• Lunch Box Treats: Wrap individually for a special surprise.
• Bake Sales: These always sell out fast!

Storing Boston Cream Pie Cookies

• Assembled Cookies: Store in an airtight container in the refrigerator for up to 3 days. The custard needs to stay cold.
• Cookie Halves Only: Unfilled cookies can stay at room temperature in an airtight container for up to 5 days.
• Custard Filling: Keep in the refrigerator in a covered container for up to 3 days.
• Chocolate Topping: Store leftover chocolate in the fridge and reheat gently when needed.

Freezing Tip: You can freeze unfilled cookies for up to 2 months. Thaw and fill when ready to serve.

Tips and Tricks for Success

• Room Temperature Matters: Make sure butter and egg yolk are at room temperature for smooth mixing.
• Don’t Overbake: Take cookies out when they still look slightly soft. They continue cooking on the hot pan.
• Stir the Custard: Keep stirring while cooking custard to prevent lumps and burning.
• Cool Completely: Always let cookies cool all the way before filling. Warm cookies make runny custard.
• Thin the Chocolate: If chocolate gets too thick, add a teaspoon of heavy cream and stir.
• Even Sizes: Use a cookie scoop for cookies that are all the same size.
• Press Gently: When making sandwiches, press just enough to spread the filling without squishing it out.

Nutrition

Nutrient	Per Cookie (1 sandwich cookie)
Calories	245
Total Fat	13g
Saturated Fat	8g
Cholesterol	55mg
Sodium	95mg
Total Carbohydrates	30g
Dietary Fiber	1g
Sugars	19g
Protein	3g

Note: Nutrition information is approximate and based on standard ingredient measurements.

Boston Cream Pie Cookies FAQs

Can I make these cookies ahead of time? Yes! Bake the cookies up to 2 days ahead and store them unfilled. Make the custard and chocolate the day you plan to serve them for the freshest taste.

Why is my custard lumpy? The custard might have cooked too fast or not been stirred enough. Always use low heat and stir constantly. If it gets lumpy, pour it through a fine-mesh strainer.

Can I use store-bought pudding instead? You can use instant vanilla pudding mixed according to package directions. The homemade custard tastes better, but pudding works in a pinch.

My chocolate is too thick. What do I do? Add a teaspoon of heavy cream at a time and stir until you reach the right consistency for dipping.

Do these cookies need to be refrigerated? Yes, because of the custard filling. Store them in the refrigerator in an airtight container.

Can I freeze these cookies? Freeze unfilled cookies only. Assemble them after thawing for the best texture.

Conclusion

Boston Cream Pie Cookies bring together everything you love about the famous dessert in a fun, handheld treat. The soft vanilla cookies, creamy custard center, and rich chocolate topping create the perfect bite every time. Whether you make them for a special occasion or just because, these cookies will disappear fast!

The combination of textures and flavors makes these cookies unforgettable. Share them with friends and family, and watch their faces light up with that first bite.