Go Back
Boston Cream Pie Cookies Recipe

Boston Cream Pie Cookies Recipe

Olivia Brooks
This Boston Cream Pie Cookies Recipe turns classic cake flavors into soft cookies layered with custard and chocolate.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 12 minutes
Chill Time (for custard) 1 hour
Total Time 1 hour 47 minutes
Course Dessert
Cuisine American
Servings 18 to 20 filled cookies
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons.
  • Kitchen scale (optional but helpful)
  • Saucepan (for custard)
  • Fine mesh strainer (optional for smooth custard)
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Spoon or small cookie scoop

Ingredients
  

For the Vanilla Cookies

  • 2 1/2 cups 315 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 170 g unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • 1/4 cup 50 g light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup 60 ml whole milk

For the Vanilla Custard Filling

  • 2 cups 480 ml whole milk
  • 1/2 cup 100 g granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

For the Chocolate Ganache Topping

  • 1 cup 170 g semi-sweet chocolate chips
  • 1/2 cup 120 ml heavy cream

Instructions
 

Step 1: Make the Custard First

  • I always start with the custard because it needs time to cool and thicken.
  • In a saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
  • In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and a pinch of salt until smooth and pale.
  • Slowly pour a little warm milk into the egg mixture while whisking. This helps temper the eggs.
  • Pour the mixture back into the saucepan and cook over medium heat, whisking constantly.
  • After a few minutes, it will thicken into a creamy custard.
  • Remove from heat. Stir in butter and vanilla extract.
  • Pour into a bowl, cover with plastic wrap directly on the surface, and chill for at least 1 hour.
  • The custard should be thick but smooth, like a pudding.

Step 2: Prepare the Cookie Dough

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a bowl, whisk flour, baking powder, baking soda, and salt.
  • In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each.
  • Stir in vanilla extract.
  • Add dry ingredients in batches, alternating with milk. Mix until just combined.
  • The dough will be soft and slightly thick.

Step 3: Shape and Bake

  • Scoop about 2 tablespoons of dough per cookie onto the baking sheet.
  • Leave space between each cookie.
  • Bake for 12–14 minutes, until edges are lightly golden.
  • Remove from oven and let cool on the tray for 5 minutes.
  • Transfer to a cooling rack.
  • If you want a small well in the center, gently press the back of a spoon into each cookie right after baking.

Step 4: Fill the Cookies

  • Once cookies are completely cool, spoon chilled custard into the center of each cookie.
  • Spread gently but keep it thick in the middle.

Step 5: Make the Ganache

  • Heat heavy cream until just steaming.
  • Pour over chocolate chips.
  • Let sit for 2–3 minutes.
  • Stir until smooth and glossy.

Notes

  • Use room temperature eggs and butter for better mixing.
  • Do not overbake the cookies. They should stay soft.
  • Chill the custard fully before filling.
  • If your ganache is too thin, let it cool slightly before spooning.
  • Store cookies in the fridge because of the custard.
Keyword Boston Cream Pie Cookies Recipe