Boston Cream Pie Cookies are an elegant and indulgent dessert combining soft sugar cookies, a silky vanilla pastry cream, and a smooth chocolate ganache. Inspired by the classic Boston Cream Pie, these cookies deliver all the layered flavors in a convenient, bite-sized form.
Why You’ll Love This Recipe
- A bakery-style treat with homemade charm
- Each cookie has layers of texture and flavor
- Great for special occasions or holiday trays
- Easier than baking a full Boston Cream Pie
- Make-ahead friendly for entertaining
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Sugar cookies (homemade or store-bought)
- Egg yolks
- Sugar
- Cornstarch
- Milk
- Vanilla extract
- Butter
- Heavy cream
- Semi-sweet or dark chocolate chips
Directions
- Bake or prepare your sugar cookies and let them cool completely.
- In a saucepan, whisk egg yolks, sugar, cornstarch, and milk over medium heat until thickened.
- Remove from heat, stir in vanilla extract and butter. Chill to thicken.
- Spread or pipe pastry cream on each cookie.
- In a bowl, melt chocolate chips with heavy cream to make ganache.
- Spoon ganache over each cream-topped cookie and let set.
- Refrigerate until serving.
Servings and timing
Servings: 12-15 cookies
Preparation time: 30 minutes
Cooking/chilling time: 1 hour
Total time: 1 hour 30 minutes
Variations
- Use shortbread or butter cookies for a different base
- Add orange zest to the pastry cream for a citrus twist
- Use white chocolate ganache for an elegant look
Storage/Reheating
Store in a single layer in an airtight container in the fridge for up to 4 days. These cookies are best served chilled.
FAQs
Can I use boxed pudding instead of pastry cream?
Yes, but homemade pastry cream provides better texture and flavor.
Can I use premade cookies?
Absolutely, especially if you need a quicker version.
Will the ganache harden?
It firms up but stays smooth; refrigerate for best results.
How do I pipe pastry cream neatly?
Use a piping bag or zip-top bag with the corner snipped.
Can I freeze these cookies?
Not recommended due to the cream filling.
Can I make them ahead of time?
Yes, prepare them a day in advance for best results.
What chocolate works best?
Dark or semi-sweet chocolate for balance against the sweet cookie and cream.
Do they need to be refrigerated?
Yes, because of the dairy-based pastry cream.
Can I use whipped cream instead of pastry cream?
It will change the texture but can be done for a lighter version.
How do I keep the cookies from getting soggy?
Assemble close to serving time if not using thick pastry cream.
Conclusion
Boston Cream Pie Cookies are a sophisticated yet accessible dessert that transforms a traditional pie into a portable treat. With creamy centers and rich chocolate topping, they’re sure to leave a lasting impression on any dessert table
Print
Boston Cream Pie Cookies
- Prep Time: 30 minutes
- Cook Time: 1 hour (includes chilling)
- Total Time: 1 hour 30 minutes
- Yield: 12–15 cookies 1x
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: American
- Diet: Vegetarian
Description
Boston Cream Pie Cookies are a refined dessert that layers soft sugar cookies with velvety vanilla pastry cream and rich chocolate ganache, delivering the iconic flavors of the classic pie in a handheld treat.
Ingredients
- 12–15 sugar cookies (homemade or store-bought)
- 3 egg yolks
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 1/4 cups milk
- 1 tsp vanilla extract
- 2 tbsp butter
- 1/2 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Bake or prepare your sugar cookies and let them cool completely.
- In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk over medium heat until the mixture thickens into a pastry cream.
- Remove from heat and stir in vanilla extract and butter until fully incorporated. Chill the pastry cream in the refrigerator until thickened.
- Once the cookies are cool and the cream is set, pipe or spoon the pastry cream onto the top of each cookie.
- In a microwave-safe bowl or double boiler, melt chocolate chips with heavy cream, stirring until smooth to create ganache.
- Spoon a small amount of ganache over the cream-topped cookies and spread lightly to cover.
- Refrigerate the cookies until the ganache is set and keep chilled until serving.
Notes
- Pastry cream can be made a day ahead and stored in the fridge.
- Use a piping bag for neat and consistent cream application.
- Refrigerate the cookies in a single layer to avoid smudging the ganache.
- Shortbread or butter cookies offer a richer alternative to sugar cookies.
- White chocolate ganache offers an elegant visual twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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