Boston Cream Pie Cookies Recipe Easy Irresistible Dessert

Name: Boston Cream Pie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup (230g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 eggs, room temperature; 1 tsp vanilla extract; 2 ½ cups (310g) all-purpose flour; 1 tsp baking powder; ½ cup (120ml) milk; 2 tbsp (15g) flour (for custard); 2 tbsp (25g) sugar (for custard); 1 tsp vanilla extract (for custard); ½ cup (120ml) heavy cream; 1 cup (170g) semi-sweet chocolate chips

Posted on July 29, 2025

Recipes

Jump to Recipe

If you’re a fan of Boston Cream Pie and cookies, this recipe is going to be your new best friend. Imagine biting into a soft, buttery cookie layered with creamy vanilla custard and topped with rich, glossy chocolate ganache. It’s like the classic Boston Cream Pie transformed into a handheld treat you won’t be able to resist. Trust me, these cookies are worth every bite!

This recipe is perfect for dessert lovers who crave indulgence with a touch of nostalgia. Inspired by the iconic dessert, Boston Cream Pie Cookies combine familiar flavors with a fun twist. Whether you’re hosting a dinner party, packing lunchbox treats, or simply craving something sweet, these cookies are a delightful addition to your dessert repertoire.

The Story Behind Boston Cream Pie Cookies

Boston Cream Pie has been a culinary treasure since the mid-1800s, originating in Boston’s Parker House Hotel. Despite its name, it’s actually a cake—a layered sponge filled with custard and topped with chocolate. Over time, it evolved into a symbol of indulgence and has inspired countless variations, including these irresistible cookies.

For me, Boston Cream Pie is more than just a dessert; it’s a memory. Growing up, it was my mom’s go-to cake for special occasions. But let’s be honest, making the full-sized cake can feel a bit daunting. That’s why I love these cookies—they deliver all the same flavors without the fuss.

These cookies are especially great for the cooler months when chocolate ganache sets perfectly and the custard holds its creamy texture. They’re also ideal for celebrations, potlucks, or just when you want to treat yourself. Plus, they’re fun to make, especially if you let the kids help with the filling and topping!

Ingredients: Tips, Substitutions, and Secrets

To make these Boston Cream Pie Cookies truly irresistible, let’s talk about the key ingredients:

Butter: Use unsalted butter for better control over the saltiness in your cookies. Make sure it’s softened for easy mixing. If you’re out of butter, you can substitute with margarine, but the flavor won’t be quite as rich.
Granulated Sugar: Regular white sugar is perfect for sweetness and texture. You could replace some of it with brown sugar for a slightly chewier cookie.
Eggs: Fresh, room-temperature eggs give your cookies structure and moisture. Vegan? Use flaxseed meal mixed with water as an alternative.
All-Purpose Flour: Stick to quality flour brands for consistent results. You can try a gluten-free flour blend if needed, but the texture may vary slightly.
Baking Powder: This helps the cookies puff up beautifully. Double-check that it’s fresh—expired baking powder can lead to flat cookies.
Vanilla Extract: Pure vanilla extract adds depth to both the cookies and the custard filling. If you’re feeling fancy, try vanilla bean paste!
Milk: Whole milk works best for the custard’s creamy texture, but you can use almond or oat milk as a dairy-free option.
Chocolate Chips: Semi-sweet chocolate chips are ideal for the ganache. You can also chop up a chocolate bar for a gourmet touch.
Heavy Cream: This is non-negotiable for the ganache—it gives it that silky, shiny finish. Coconut cream works as a substitute if needed.

If you’re looking for specialty ingredients like vanilla bean paste or a specific brand of chocolate, check gourmet grocery stores or online retailers. And don’t forget to store your ingredients properly—keep flour in a cool, dry place and refrigerate butter for freshness.

Equipment You’ll Need

Making Boston Cream Pie Cookies doesn’t require fancy kitchen gadgets, but here’s what you’ll need:

Mixing Bowls: A few medium-sized bowls for mixing your cookie dough, custard, and ganache.
Electric Mixer: A hand mixer or stand mixer works great for creaming butter and sugar. If you don’t have one, a sturdy whisk and some elbow grease will do.
Baking Sheets: Non-stick baking sheets or parchment paper-lined trays are essential for hassle-free cookie baking.
Cooling Rack: Helps the cookies cool evenly without getting soggy bottoms.
Small Saucepan: For making the custard and ganache.
Cookie Scoop: Ensures evenly sized cookies, but a tablespoon works as an alternative.

Pro tip: If you’re using a stand mixer, be sure to scrape down the sides occasionally to avoid uneven mixing. And for parchment paper-lined trays, I like to buy pre-cut sheets—it saves so much time!

Preparation Method

Preheat and Prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Make the Cookie Dough: Cream 1 cup (230g) of softened butter with 1 cup (200g) of sugar until light and fluffy. Add 2 eggs, one at a time, mixing well. Stir in 1 tsp of vanilla extract.
Dry Ingredients: In a separate bowl, whisk 2 ½ cups (310g) of all-purpose flour and 1 tsp of baking powder. Gradually add to the wet ingredients, mixing until just combined.
Shape and Bake: Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden. Cool completely on a rack.
Prepare the Custard: In a saucepan, whisk together ½ cup (120ml) of milk, 2 tbsp (15g) of flour, and 2 tbsp (25g) of sugar over medium heat until thickened. Remove from heat and stir in 1 tsp of vanilla extract. Cool before using.
Make the Ganache: Heat ½ cup (120ml) of heavy cream until steaming. Pour over 1 cup (170g) of chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Assemble the Cookies: Spread a dollop of custard onto the flat side of a cooled cookie. Top with another cookie to make a sandwich. Spoon or drizzle ganache over the top.

Let the ganache set for 15-20 minutes before serving. These cookies are best enjoyed fresh, but they can be stored for later too!

Cooking Tips & Techniques

Here are some tips to ensure your Boston Cream Pie Cookies turn out perfectly:

Don’t overmix the cookie dough—it can lead to tough cookies. Mix until the dry ingredients are just combined.
If your custard looks lumpy, whisk vigorously while it’s still warm to smooth it out.
For the ganache, let the chocolate sit in the hot cream before stirring. This helps it melt evenly.
Use a small offset spatula to spread the custard neatly. Trust me, it makes assembly much easier!
If your ganache is too thick, add a splash of warm cream to thin it out.

And don’t worry if they’re not perfectly neat—homemade cookies are all about charm!

Variations & Adaptations

Looking to switch things up? Here are some fun variations:

Gluten-Free: Use a 1:1 gluten-free flour blend for the cookies and cornstarch instead of flour for the custard.
Dairy-Free: Substitute margarine for butter, almond milk for regular milk, and coconut cream for heavy cream.
Flavor Twist: Add a splash of almond extract to the cookie dough or orange zest to the ganache for a unique flavor profile.
Seasonal Touch: Replace the vanilla custard with pumpkin or eggnog custard for a festive spin.

Personally, I’ve added espresso powder to the ganache once, and wow—instant mocha magic!

Serving & Storage Suggestions

Serve these cookies at room temperature, stacked on a pretty platter for a dessert table centerpiece. Pair them with hot coffee or a chilled glass of milk for the ultimate treat.

To store, place the cookies in an airtight container with parchment paper between layers to prevent sticking. They’ll last up to 3 days in the fridge or up to 2 months in the freezer. To reheat, let them thaw and bring to room temperature, or microwave for 10-15 seconds.

Fun fact: The flavors intensify after a day, so they’re even better the next day!

Nutritional Information & Benefits

Per cookie:

Calories: ~210
Fat: ~11g
Carbs: ~27g
Protein: ~3g

These cookies are a rich treat, but they do offer some benefits. Eggs provide protein, and the chocolate contains antioxidants. If you use almond or oat milk, they can be a bit friendlier for lactose intolerance.

Be mindful of allergens like dairy, eggs, and gluten, and adjust to suit dietary needs.

Conclusion

If you’ve been searching for a dessert that’s both easy and impressive, these Boston Cream Pie Cookies are it. They combine classic flavors with portable convenience, making them perfect for sharing—or keeping all to yourself!

I love how customizable they are, whether you’re swapping out ingredients or adding your own creative flair. Let me know how yours turn out in the comments below, or share your own adaptations. And if you enjoyed this recipe, don’t forget to pin it for later!

Happy baking—may your cookies be just as irresistible as the original Boston Cream Pie!

FAQs

Can I make these cookies ahead of time?

Yes! You can bake the cookies and prepare the custard and ganache a day ahead. Assemble them just before serving for maximum freshness.

What’s the best way to store Boston Cream Pie Cookies?

Keep them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them with parchment paper between layers.

Can I use store-bought custard?

Absolutely! Store-bought custard works as a quick alternative, though homemade custard has a richer flavor.

How can I make the ganache shinier?

Adding a teaspoon of corn syrup to the ganache can give it an extra glossy finish.

Are these cookies suitable for kids?

Yes! They’re a fun treat for kids, though you might want to limit the chocolate ganache if they’re sensitive to caffeine.