Boston Cream Pie Cookie Bites

Absolutely! Here’s a detailed recipe for Boston Cream Pie Cookie Bites—all the classic flavors of a Boston cream pie in a fun, bite-sized cookie form. These have a soft vanilla cookie base, creamy custard filling, and a chocolate ganache topping.

Boston Cream Pie Cookie Bites Recipe

Ingredients

For the Vanilla Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

For the Pastry Cream Filling:

• 1 cup whole milk

• 3 tablespoons granulated sugar

• 3 large egg yolks

• 1 tablespoon cornstarch

• 2 teaspoons unsalted butter

• 1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

• ½ cup heavy cream

• 4 ounces semi-sweet chocolate, chopped

Instructions

Step 1: Make the Vanilla Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).

3. Beat in the egg and vanilla extract until fully incorporated.

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

5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

6. Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 10–12 minutes, or until the edges are just lightly golden. Do not overbake!

8. Remove from the oven and let cookies cool completely on a wire rack.

Step 2: Make the Pastry Cream

1. In a small saucepan, heat the milk over medium heat until it just begins to simmer.

2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 3–5 minutes).

5. Remove from heat, stir in butter and vanilla extract.

6. Transfer to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until cooled, about 1–2 hours.

Step 3: Make the Chocolate Ganache

1. Place the chopped chocolate in a heatproof bowl.

2. Heat the heavy cream in a small saucepan until it begins to simmer.

3. Pour the hot cream over the chocolate and let sit for 1–2 minutes.

4. Stir until smooth and glossy. Let cool slightly so it thickens but is still pourable.

Step 4: Assemble the Cookie Bites

1. Once the cookies are cooled, use a small knife or spoon to carefully cut a shallow well or hollow in the center of each cookie.

2. Fill each well with a small amount of the chilled pastry cream.

3. Spoon or drizzle the chocolate ganache over the top of each filled cookie.

4. Let the ganache set for 20–30 minutes before serving.

Tips

• You can make the pastry cream and ganache a day ahead to save time.

• Use a piping bag for the custard filling for a cleaner, more professional look.

• Store cookie bites in the fridge for up to 3 days.