These Boston Cream Pie Cookies bring the classic dessert’s flavors into a fun, handheld treat. Soft vanilla cookie bases cradle smooth vanilla cream filling, all finished with a glossy layer of rich chocolate. Though they combine three components—cookie, cream, and chocolate—the steps are approachable and rewarding. The result is a delightful balance of soft, creamy, and chocolatey textures that make a memorable dessert for parties, special occasions, or treat-yourself moments.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Milk (optional, to adjust cookie texture)
- Instant vanilla pudding mix
- Whole milk (for pudding filling)
- Semi-sweet chocolate (chips or chopped)
- Heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft cookie dough forms.
- If the dough feels dry, add a splash of milk to reach the right consistency.
- Scoop or drop portions of dough onto the prepared baking sheet, spacing them apart.
- Press a small indentation into the center of each cookie to make room for filling.
- Bake until the edges are just lightly golden, then let the cookies cool completely.
- While the cookies cool, whisk together the instant vanilla pudding mix and cold milk until thickened to make the creamy filling.
- Heat the heavy cream until it begins to simmer, then pour it over the chocolate and let it sit briefly before stirring until smooth to make the ganache.
- Spoon or pipe the vanilla cream into the cookie indentations.
- Drizzle or spoon the chocolate ganache over the filled cookies, letting some drip down the sides.
- Chill the assembled cookies until the chocolate sets before serving.
Recipe Info
- Prep Time: About 25 minutes
- Cook Time: About 10–15 minutes
- Total Time: Around 45–60 minutes
- Servings: About 24 cookies
- Cuisine: American
- Course: Dessert
Tips & Variations
- For extra shine in the chocolate topping, add a small amount of light corn syrup to the ganache.
- Use mini cookie cups or tart pans to shape uniform cookie vessels for filling.
- Add a teaspoon of espresso powder to the chocolate ganache for depth of flavor.
- Chill the vanilla cream filling before spooning to help it hold shape better.
- Sprinkle a pinch of flaky salt over the chocolate before it sets for a sweet-salty contrast.
Approximate Nutrition
(Per cookie, estimate)
- Calories: ~180–230
- Carbohydrates: ~22–28 g
- Protein: ~2–4 g
- Fat: ~10–14 g
- Fiber: ~1 g
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft cookie dough forms.
- If the dough feels dry, add a splash of milk to reach the right consistency.
- Scoop or drop portions of dough onto the prepared baking sheet, spacing them apart.
- Press a small indentation into the center of each cookie to make room for filling.
- Bake until the edges are just lightly golden, then let the cookies cool completely.
- While the cookies cool, whisk together the instant vanilla pudding mix and cold milk until thickened to make the creamy filling.
- Heat the heavy cream until it begins to simmer, then pour it over the chocolate and let it sit briefly before stirring until smooth to make the ganache.
- Spoon or pipe the vanilla cream into the cookie indentations.
- Drizzle or spoon the chocolate ganache over the filled cookies, letting some drip down the sides.
- Chill the assembled cookies until the chocolate sets before serving.
Notes
- Carbohydrates: ~22–28 g
- Protein: ~2–4 g
- Fat: ~10–14 g
- Fiber: ~1 g
FAQs
- Can these be made ahead?
Yes—you can bake the cookie bases ahead, then fill and top them when ready to serve. - How should leftovers be stored?
Keep in an airtight container in the refrigerator for up to 3 days. - Can I make the cream filling from scratch with pastry cream?
Yes—substitute cooked pastry cream if you prefer a more traditional filling. - What type of chocolate is best for the topping?
Semi-sweet chocolate works well, but dark or milk chocolate can be used based on taste preferences.
