Boston Cream Pie has long been a beloved dessert, combining the rich flavors of vanilla cake, creamy custard, and decadent chocolate glaze. But what if you could enjoy all that goodness in a bite-sized treat? That’s where these Boston Cream Pie Cookie Bites come in! They’re the perfect fusion of a classic pastry and an easy-to-make, handheld dessert.
Imagine sinking your teeth into a soft, fluffy cookie filled with silky vanilla custard and topped with a glossy chocolate ganache. Each bite delivers the perfect balance of sweetness and texture, making them an irresistible treat for any occasion. Whether you’re hosting a gathering, looking for a fun baking project, or just craving something indulgent, these cookie bites will surely become a favorite in your home.
Why You’ll Love This Recipe
- Easy to Make – No need to bake an entire cake; these mini treats come together quickly and require minimal effort.
- Perfect for Any Occasion – Great for parties, bake sales, or a simple afternoon treat.
- Handheld & Mess-Free – No forks or plates needed! Just grab and enjoy.
- A Fun Twist on a Classic – All the flavors of Boston Cream Pie in an adorable, bite-sized version.
Ingredients You’ll Need
For the Cookie Base:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Custard Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Topping:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
How to Make Boston Cream Pie Cookie Bites
Step 1: Prepare the Cookie Base
Start by preheating your oven to 350°F (175°C) and lining a mini muffin tin with cupcake liners or lightly greasing it to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a separate bowl, use an electric mixer to beat the butter and sugar until the mixture becomes light and fluffy—this should take about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just incorporated. Be careful not to overmix, as this will keep the cookies soft and tender.
Scoop about 1 tablespoon of dough into each mini muffin cup, pressing gently to create a slight indent in the center. This will help hold the custard filling later.
Bake for 10-12 minutes, or until the edges turn lightly golden. Once done, let them cool completely before adding the filling.
Step 2: Make the Custard Filling
While the cookies cool, it’s time to make the creamy vanilla custard.
In a small saucepan over medium heat, warm the milk until it’s hot but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent scrambling the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens—this should take about 3-5 minutes. Once thick, remove from heat and stir in the vanilla extract and butter.
Transfer the custard to a bowl, cover it with plastic wrap (pressing the wrap directly onto the custard to prevent a skin from forming), and let it cool to room temperature.
Step 3: Fill the Cookie Bites
Once the cookies and custard have cooled, use a small spoon or piping bag to fill each cookie cup with about 1 teaspoon of custard. Make sure not to overfill, as you still need space for the chocolate topping.
Step 4: Make the Chocolate Topping
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil). Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until the mixture is smooth and glossy. Stir in the vanilla extract for extra flavor.
Step 5: Assemble & Enjoy!
Spoon a small amount of the chocolate ganache over each filled cookie cup, letting it slightly drip down the sides for that signature Boston Cream Pie look.
Let the chocolate set for about 30 minutes at room temperature or refrigerate for a faster setting time.
Enjoy these delightful Boston Cream Pie Cookie Bites with a cup of coffee, tea, or a glass of milk!
Helpful Tips
- Chilling the Custard – If you have extra time, refrigerate the custard for at least 30 minutes before filling the cookies. This makes it easier to pipe and gives a firmer texture.
- Making Ahead – You can bake the cookies and prepare the custard a day in advance. Just store them separately and assemble when ready to serve.
- Using a Muffin Tin – If you don’t have a mini muffin tin, you can use a regular muffin tin and make slightly larger cookie cups. Just adjust the baking time by a few extra minutes.
- Ganache Alternatives – If you’re in a hurry, you can melt some chocolate chips with a splash of milk and use that as a quick topping.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12-15 cookie bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Room Temperature Ingredients – For the best cookie texture, make sure your butter and eggs are at room temperature before mixing. This helps create a smoother dough.
- Custard Thickness – If your custard is too runny, cook it for an extra 1-2 minutes until it thickens properly. It should coat the back of a spoon without dripping too much.
- Shortcut for Filling – If you don’t have a piping bag, simply use a small spoon or a ziplock bag with a corner cut off to fill the cookie cups.
- Chocolate Setting Time – If you’re in a hurry, pop the finished cookie bites in the fridge for 15 minutes to speed up the ganache setting process.
- Make It Extra Fancy – For a decorative touch, drizzle extra melted chocolate over the top or sprinkle a tiny bit of sea salt for a sweet-salty contrast.
- Scaling the Recipe – This recipe can easily be doubled if you need more cookie bites for a larger gathering.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze the unfilled cookie bases for up to 2 months. Just thaw and fill when ready to serve.
- Serving Tip: Let refrigerated cookie bites sit at room temperature for about 10 minutes before eating to allow the custard and chocolate to soften slightly.
Frequently Asked Questions
1. Can I use store-bought custard or pudding instead?
Yes! If you’re short on time, a high-quality vanilla pudding or custard can be a great substitute.
2. Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking flour.
3. What’s the best way to melt chocolate for the ganache?
If you don’t want to use a stovetop, you can microwave the heavy cream and chocolate in 15-second intervals, stirring in between until smooth.
4. Can I use white chocolate instead of dark?
Yes! White chocolate will create a sweeter, creamier topping. You can even drizzle both for a fun variation.
Related Recipes
If you loved these Boston Cream Pie Cookie Bites, you might also enjoy:
- Peanut Butter Cup Cookies
- Salted Caramel Dark Chocolate Cookies
- Italian Cream Bombs (Bomboloni alla Crema)
- Strawberry Cheesecake Stuffed Cookies
Final Thoughts
These Boston Cream Pie Cookie Bites are a fun and delicious way to enjoy the classic flavors of Boston Cream Pie without the hassle of making a full cake. With their soft cookie base, creamy filling, and rich chocolate glaze, they’re bound to be a hit at any gathering. Try them out and let me know how they turn out! Happy baking!
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Easy Boston Cream Pie Cookie Bites
Description
Boston Cream Pie has long been a beloved dessert, combining the rich flavors of vanilla cake, creamy custard, and decadent chocolate glaze. But what if you could enjoy all that goodness in a bite-sized treat? That’s where these Boston Cream Pie Cookie Bites come in! They’re the perfect fusion of a classic pastry and an easy-to-make, handheld dessert.
Imagine sinking your teeth into a soft, fluffy cookie filled with silky vanilla custard and topped with a glossy chocolate ganache. Each bite delivers the perfect balance of sweetness and texture, making them an irresistible treat for any occasion. Whether you’re hosting a gathering, looking for a fun baking project, or just craving something indulgent, these cookie bites will surely become a favorite in your home.
Ingredients
For the Cookie Base:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Custard Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Topping:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C) and lining a mini muffin tin with cupcake liners or lightly greasing it to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a separate bowl, use an electric mixer to beat the butter and sugar until the mixture becomes light and fluffy—this should take about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just incorporated. Be careful not to overmix, as this will keep the cookies soft and tender.
Scoop about 1 tablespoon of dough into each mini muffin cup, pressing gently to create a slight indent in the center. This will help hold the custard filling later.
Bake for 10-12 minutes, or until the edges turn lightly golden. Once done, let them cool completely before adding the filling.
While the cookies cool, it’s time to make the creamy vanilla custard.
In a small saucepan over medium heat, warm the milk until it’s hot but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent scrambling the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens—this should take about 3-5 minutes. Once thick, remove from heat and stir in the vanilla extract and butter.
Transfer the custard to a bowl, cover it with plastic wrap (pressing the wrap directly onto the custard to prevent a skin from forming), and let it cool to room temperature.
Once the cookies and custard have cooled, use a small spoon or piping bag to fill each cookie cup with about 1 teaspoon of custard. Make sure not to overfill, as you still need space for the chocolate topping.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil). Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until the mixture is smooth and glossy. Stir in the vanilla extract for extra flavor.
Spoon a small amount of the chocolate ganache over each filled cookie cup, letting it slightly drip down the sides for that signature Boston Cream Pie look.
Let the chocolate set for about 30 minutes at room temperature or refrigerate for a faster setting time.
Enjoy these delightful Boston Cream Pie Cookie Bites with a cup of coffee, tea, or a glass of milk!
Notes
- Room Temperature Ingredients – For the best cookie texture, make sure your butter and eggs are at room temperature before mixing. This helps create a smoother dough.
- Custard Thickness – If your custard is too runny, cook it for an extra 1-2 minutes until it thickens properly. It should coat the back of a spoon without dripping too much.
- Shortcut for Filling – If you don’t have a piping bag, simply use a small spoon or a ziplock bag with a corner cut off to fill the cookie cups.
- Chocolate Setting Time – If you’re in a hurry, pop the finished cookie bites in the fridge for 15 minutes to speed up the ganache setting process.
- Make It Extra Fancy – For a decorative touch, drizzle extra melted chocolate over the top or sprinkle a tiny bit of sea salt for a sweet-salty contrast.
- Scaling the Recipe – This recipe can easily be doubled if you need more cookie bites for a larger gathering.