Boston Cream Pie Cookies - Fun & Unique Recipe Idea for Dessert Lovers

If you’ve ever wished you could enjoy the magic of Boston Cream Pie without committing to an entire cake, you’re in the right place. These Boston Cream Pie Cookies take everything you love about the classic dessert—silky custard, rich chocolate, soft vanilla cake vibes—and shrink it into the cutest handheld treats ever. Honestly, they’re basically Pie Cookies disguised as little dessert gems. And yes, they taste every bit as dreamy as they look.

Picture this: a soft, buttery vanilla cookie molded into a tiny cup, filled with smooth homemade pastry cream, then topped with glossy chocolate ganache that sets just enough to stay neat but melts instantly on your tongue. Need more Cookie Ideas Creative inspiration? These beauties belong at the top of your list.

Some people say Crumbl has a “Boston cream” flavor now and then, but IMO, this recipe blows that version out of the water. The homemade custard alone is worth licking the spoon for (not that I did… or did I?). And the ganache? Pure chocolate heaven. If you’re hunting for Unique Cookie Ideas, Fun Cookie Ideas, or just Cookie Ideas in general, these little guys check every box.

What makes them extra irresistible is the texture combo. You get a soft cookie shell hugging a creamy center—classic Filled Cookies Recipes energy—with that shiny chocolate cap tying everything together. One bite and you instantly get why they’re basically the cookie version of the iconic cake. They even look like mini pies, which makes them perfect for parties, potlucks, bake sales, or those moments when you want dessert to feel a little “extra.”

So go ahead—whip up a batch of these Boston Cream Cookies or even Bavarian Cream Cookies (yep, they fit the vibe). Once you try them, don’t blame me if you start making excuses to bake them again. After all, who doesn’t love a dessert that’s cute, nostalgic, and ridiculously delicious?

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Boston Cream Pie Cookies - Fun & Unique Recipe Idea for Dessert Lovers

Prep Time: 45 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Author: Alma

These delicious Boston Cream Pie Cookies are handheld versions of the classic Boston Cream Pie dessert! The soft vanilla cookie base is made in a tart or cup shape to hold the rich vanilla pastry cream, then topped with a rich dark chocolate ganache, giving them an authentic taste just like the original cake!

Ingredients:

Cookie Dough:

• 4¼ cups all-purpose flour (599g)
• 1 cup salted butter softened (227g)
• ½ cup canola oil or vegetable oil
• 2 cups granulated sugar (400g)
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons cornstarch
• 1½ teaspoons baking powder
• 1 teaspoon salt

Pastry Cream:

• 1 cup granulated sugar (200g)
• 3 cups whole milk
• 1 cup heavy cream
• 8 egg yolks
• ½ cup cornstarch
• 4 tablespoons salted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Chocolate Ganache:

• ⅔ cup heavy cream
• ⅔ cup semisweet chocolate chips
• 2 tablespoons salted butter

Instructions:

Make Cookies:

1. Prepare a baking sheet by lining it with parchment paper and setting the 4” tart tins onto the baking sheet with space between each.
2. Cream butter and sugar together in a large bowl with a hand mixer, or in the bowl of a stand mixer on medium speed until combined.
3. Add in the eggs and beat on medium-high for a couple of minutes.
4. Add in the oil and vanilla and continue to beat on medium-high speed until the texture is light and fluffy, this should take 4-5 minutes.
5. Sift the flour, cornstarch, baking powder, and salt into the butter mixture and beat on low speed until combined, scraping the sides and bottom of the bowl as needed.
6. Scoop about ¼ cup of the dough into one of the 4” tart tins. Using the bottom of a flat measuring cup or drinking glass, press the scoop of dough firmly into the tart tin creating a well in the middle for the filling. Be careful not to press too far.
7. Set the pan of cookies in the refrigerator for 15 minutes to chill. Preheat the oven to 350°F.
8. Bake 12–15 minutes until edges just begin to turn golden. Tap the pan if the middles puff up. Cool completely.

Make Pastry Cream:

1. Add sugar, milk, heavy cream, egg yolks, cornstarch, and salt to a saucepan. Whisk well and heat over medium until thickened and boiling 30–60 seconds.
2. Strain pastry cream through a mesh strainer.
3. Add butter and vanilla, whisk until melted. Cover with plastic wrap pressed to the surface and chill fully.

Make Ganache:

1. Place chocolate chips in a bowl. Heat cream until simmering and pour over chocolate.
2. Let sit a minute, then whisk smooth. Add butter and whisk. Cool 5–10 minutes.

Assemble Cookies:

1. Scoop pastry cream into each cookie well.
2. Spoon ganache over the top.
3. Chill at least 1–2 hours before serving. Store airtight up to 4 days.

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