Boston Cream Pie Cookies

Indulgent bite-sized treats that capture all the flavors of a classic Boston Cream Pie—soft cookie “cake” topped with creamy pastry filling and a rich chocolate glaze.

Why You’ll Love This Recipe

I adore them because they’re a charming handheld version of the beloved cake. Each cookie layers fluffy sponge, smooth custard, and glossy chocolate. They’re elegant yet easy to make and perfect for serving at parties or enjoying with coffee.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• For the cookies (sponge):

  • All-purpose flour

  • Baking powder

  • Salt

  • Unsalted butter, softened

  • Granulated sugar

  • Egg

  • Vanilla extract

  • Milk

• For the pastry cream filling:

  • Milk

  • Egg yolks

  • Granulated sugar

  • Cornstarch

  • Unsalted butter

  • Vanilla extract

• For the chocolate glaze:

  • Semi-sweet chocolate, chopped

  • Heavy cream

  • Unsalted butter

directions

1. I preheat the oven to 350°F (175 °C) and line baking sheets with parchment.

2. I whisk together flour, baking powder, and salt.

3. I cream butter and sugar until fluffy, then beat in egg and vanilla. I alternate adding the dry mixture and milk until I have a soft, scoopable batter.

4. I drop rounded tablespoons of dough onto the baking sheet and bake for 10–12 minutes until edges are set but centers remain soft. After cooling slightly, I transfer to a wire rack.

5. Meanwhile, I prepare the pastry cream: I heat milk just to simmer, and whisk egg yolks, sugar, and cornstarch until pale. I temper the yolks with hot milk, then return all to heat and stir until thickened. I remove from heat, whisk in butter and vanilla, and let it cool fully.

6. I make the chocolate glaze by heating cream until just simmering, pouring it over chopped chocolate and butter, waiting, then stirring until smooth. I let it cool slightly until it thickens but remains pourable.

7. I assemble each cookie: I pipe or spoon a dollop of cooled pastry cream onto one sponge “cookie,” then top it with another cookie to form a sandwich. I spoon or dip the top of each mini-cake into the chocolate glaze and let it set.

Servings and timing

This recipe yields about 24 sandwich cookies. Prep and baking take about 30 minutes, pastry cream needs additional cooling time (about 1 hour), and glaze and assembly take another 15 minutes—total time is around 2 hours, mostly hands-off.

Variations

• Strawberries and custard: I add a thin slice of fresh strawberry in each sandwich before glazing.

• White chocolate glaze: I swap the chocolate for melted white chocolate with a tiny pinch of salt.

• Coffee flavor: I stir a teaspoon of instant espresso into the pastry cream or glaze for mocha notes.

• Mini tartlets: I bake the sponge dough in mini muffin tins for tartlet cups, fill them with cream, and top with glaze.

storage/reheating

I store these cookies in a single layer in an airtight container in the refrigerator for up to 3 days. I find them best served slightly chilled or at room temperature—no reheating needed; the custard stays smooth and the glaze glossy.

FAQs

Can I make the sponge ahead of time?

Yes—I bake the cookies a day ahead and store them in an airtight container. I assemble them just before serving for best texture.

Is it okay to use puddings instead of pastry cream?

Absolutely—if I’m short on time, pudding works in a pinch. The flavor is slightly different, but still delicious.

Can I freeze the assembled cookies?

I prefer freezing them without glaze. I freeze flat cookies and pastry cream separately. Before serving, I thaw and assemble, then dip in warm glaze.

How do I prevent the glaze from cracking?

I let the glaze cool just until it’s thick enough to coat without being too firm. If it sets too quickly, I gently rewarm it before dipping.

Are these suitable for kids?

Definitely—just skip any coffee flavoring, and they turn into delightful chocolate-custard mini sandwiches kids love.

Conclusion

I find Boston Cream Pie Cookies to be a refined yet playful spin on a classic dessert. They’re elegant, satisfying, and treat-worthy without needing a cake. Let me know if you’d like ideas for serving them at parties or preparing a mini-platter!