Boston Cream Pie Cookies Recipe (Easy Cream-Filled Dessert)
Make these Boston cream pie cookies with soft vanilla cookies, creamy filling, and chocolate glaze. An easy, delicious twist on a classic dessert!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Custard Filling:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter
Instructions
- Make cookie dough: Cream butter and sugar until fluffy. Add eggs and vanilla. Mix in flour, baking powder, and salt. Chill dough briefly.
- Bake cookies: Scoop dough onto parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until golden. Cool completely.
- Prepare custard: Whisk milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat until thickened. Stir in vanilla. Cool fully.
- Fill cookies: Pipe or spoon custard onto half the cookies. Top with another cookie to form sandwiches. Chill briefly.
- Make glaze: Melt chocolate with cream and butter until smooth. Cool slightly.
- Assemble: Spread glaze over tops of filled cookies. Allow to set before serving.
Notes
- Chill cookies before glazing for a neat finish.
- Substitute instant pudding for custard if short on time.
- Use dark chocolate for a richer flavor.
- Store in the fridge for up to 3 days.
- Freeze unfilled cookies for up to 2 months; thaw and assemble later.