Boston Cream Pie Cookie Bites

Why You’ll Love Boston Cream Pie Cookie Bites Recipe

These cookie bites are the ultimate fusion of textures and flavors. You get the soft, cake-like cookie base, a creamy, luscious filling, and a rich chocolate topping in every bite. They’re ideal for making ahead, kid-friendly, and fancy enough for special occasions. Best of all, they pack the full experience of Boston Cream Pie into a hand-held format.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies

• butter, softened

• sugar

• eggs

• vanilla extract

• all-purpose flour

• baking powder

• salt

Cream Filling

• milk

• sugar

• cornstarch

• salt

• egg yolks

Chocolate Ganache

• heavy cream

• semi-sweet chocolate chips

Directions

For the Cookies:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually add the dry ingredients to the creamed mixture, mixing until blended.

6. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar.

7. Bake for 10–12 minutes, or until the edges are lightly golden.

8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Cream Filling:

1. In a medium saucepan, combine milk, sugar, cornstarch, and salt.

2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil and stir for 1 minute.

3. In a small bowl, beat egg yolks slightly. Gradually stir in about 1/2 cup of the hot mixture.

4. Return the egg yolk mixture to the saucepan and cook over medium heat, stirring constantly, until boiling.

5. Boil and stir for 1 more minute. Remove from heat and let cool to room temperature, stirring occasionally.

For the Chocolate Ganache:

1. Heat heavy cream in a small saucepan over medium heat until bubbles form around the edges.

2. Remove from heat and add chocolate chips. Whisk until smooth.

3. Let cool until spreadable, stirring occasionally.

To Assemble:

1. Pair up the cookies by size.

2. Spread or pipe cream filling onto the flat side of one cookie and sandwich with another.

3. Spoon or spread chocolate ganache over the top of each sandwich.

4. Allow ganache to set before serving.

Servings and timing

Servings: Makes about 24 cookie sandwiches
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes (for cream and ganache cooling)
Total Time: Approximately 1 hour 15 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend suitable for baking.

• Mini Version: Use a 1/2 teaspoon to drop dough for bite-sized mini cookies.

• Different Chocolate: Try white chocolate ganache or dark chocolate for a flavor twist.

• Lemon Twist: Add a teaspoon of lemon zest to the cookie dough for a zesty upgrade.

• Festive Toppings: Sprinkle chopped nuts or festive sprinkles over the ganache for decoration.

Storage/Reheating

Store assembled cookie bites in an airtight container in the refrigerator for up to 4 days. Place wax paper between layers to prevent sticking.
To serve, allow them to sit at room temperature for about 10–15 minutes. These cookies are not ideal for reheating, but you can soften the ganache slightly by letting them rest in a warm room or using a quick 5-second microwave burst if needed.

FAQs

How do I prevent the cream filling from becoming lumpy?

Stir constantly while cooking and when combining with the egg yolks to avoid lumps. Strain through a fine mesh sieve if needed.

Can I make the components ahead of time?

Yes, you can prepare the cookies, cream filling, and ganache a day ahead and assemble them before serving.

Can I freeze Boston Cream Pie Cookie Bites?

It’s best not to freeze them assembled. However, you can freeze the cookies alone and add cream and ganache after thawing.

Do I need to refrigerate them?

Yes, because of the cream filling, they should be stored in the refrigerator.

Can I use a boxed pudding mix for the cream?

You could use instant vanilla pudding for convenience, but homemade pastry cream gives the best flavor and texture.

Why did my ganache turn out too runny?

Make sure you let it cool to room temperature before spreading. If needed, chill briefly to thicken.

Can I make these cookies more cake-like?

Yes, add an extra egg for a slightly fluffier, cake-like texture.

What’s the best way to apply the ganache?

Use a spoon or small offset spatula to gently spread ganache on top, or pipe it for a cleaner look.

Can I use milk chocolate instead of semi-sweet?

Yes, but it will make the ganache sweeter. Adjust to your taste.

How do I transport them without the ganache smearing?

Chill them until the ganache is firm and place them in a single layer inside a firm container.

Conclusion

Boston Cream Pie Cookie Bites are the perfect balance of creamy, chocolatey, and cookie goodness in a compact, elegant dessert. Whether you’re serving them at a party or indulging in a sweet treat at home, these bites are sure to impress. With their nostalgic flavor and modern presentation, they bring a creative spin to a beloved classic.

Boston Cream Pie Cookie Bites

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These Boston Cream Pie Cookie Bites are a delightful twist on the classic dessert, featuring soft vanilla cookies filled with creamy custard and topped with rich chocolate ganache.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 24 cookie bites
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 egg yolks
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together softened butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to creamed mixture, mixing until well blended.
6. Drop dough by rounded teaspoonfuls onto ungreased baking sheets and flatten slightly with a sugar-dipped glass.
7. Bake for 10-12 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
8. For the cream filling, combine milk, sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
9. In a small bowl, beat egg yolks slightly. Gradually stir about 1/2 cup of the hot mixture into yolks, then return mixture to saucepan. Cook over medium heat, stirring constantly, until boiling. Boil and stir for 1 minute, then remove from heat.
10. Cover filling and cool to room temperature, stirring occasionally.
11. For ganache, heat cream in a small saucepan until bubbles form around the edges. Remove from heat, add chocolate chips, and whisk until smooth. Let cool to room temperature until spreadable.
12. Assemble cookie bites by spreading cream filling on the bottom of one cookie, topping with another cookie, then spooning or spreading ganache on top.

Notes

• Cookies can be made ahead and stored in an airtight container.
• Allow cream filling to fully cool before assembling.
• Use high-quality chocolate for best ganache flavor.

Nutrition

• Serving Size: 1 cookie bite
• Calories: 180
• Sugar: 12g
• Sodium: 90mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg