Boston Cream Pie Cookie Bites (Printable)

Soft vanilla sandwich cookies filled with creamy vanilla custard and topped with rich chocolate glaze for a classic Boston cream flavor.

# What You'll Need:

→ Cookie Base

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/3 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons milk

→ Custard Filling

10 - 3/4 cup whole milk
11 - 2 tablespoons granulated sugar
12 - 1 egg yolk
13 - 1 tablespoon cornstarch
14 - 1/2 teaspoon vanilla extract
15 - Pinch of salt

→ Chocolate Glaze

16 - 2 ounces semi-sweet chocolate, chopped
17 - 2 tablespoons heavy cream
18 - 1 teaspoon unsalted butter

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter and sugar until light and fluffy. Incorporate egg and vanilla extract.
04 - Gradually blend dry ingredients into wet mixture, alternating with milk, until soft dough forms.
05 - Scoop tablespoon portions, roll into balls, and place 2 inches apart on prepared sheet. Flatten slightly.
06 - Bake for 10–12 minutes until edges are lightly golden. Cool completely on wire rack.
07 - Whisk milk, sugar, egg yolk, cornstarch, vanilla, and salt in saucepan. Cook over medium heat, whisking constantly, until thickened, 3–4 minutes. Cover surface with plastic wrap and refrigerate until set.
08 - Combine chocolate, cream, and butter in microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth and glossy. Cool slightly.
09 - Pipe or spoon 1 teaspoon custard onto flat side of half the cookies. Top with remaining cookies.
10 - Spoon or pipe chocolate glaze over each cookie sandwich. Allow to set until chocolate is firm.

# Expert Advice:

01 -
  • Everything you adore about Boston cream pie but in poppable form
  • The custard is surprisingly foolproof for home bakers
  • These disappear faster than full-sized desserts at parties
02 -
  • The custard must be completely cold before assembly or it will melt and slide everywhere
  • Pressing plastic wrap directly on the custard surface prevents that unappetizing skin from forming
  • Room temperature cookies are much easier to fill than cold ones
03 -
  • If your custard seems too thick, whisk in another tablespoon of cold milk before chilling
  • The cookies are done when they still look slightly underbaked in the center
  • Use a small cookie scoop for uniformly sized bites that look professional

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