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Boston Cream Pie Cookies: Soft Vanilla Cookies Filled With Custard and Topped With Silky Ganache
If you’re someone who loves Boston Cream Pie but wishes it came in a cute, handheld cookie version, today’s recipe is about to become your new obsession. Boston Cream Pie Cookies capture everything that makes the iconic dessert great: soft vanilla cake flavor, luscious custard filling, and glossy chocolate ganache — all transformed into thick, pillowy cookies.
These cookies are decadent without being heavy, elegant yet surprisingly simple to make, and guaranteed to steal the spotlight at any party, holiday, bake sale, or gathering. They’re the kind of cookie that makes people say, “Wait… how did you make these?” — because they look fancy, but every step is completely approachable.
With a soft vanilla sugar cookie base, a smooth homemade pastry cream, and a rich chocolate ganache topping, these cookies taste like a bite-sized bakery masterpiece. Let’s dive in.
What Makes These Boston Cream Pie Cookies Special?
- The cookies stay soft for days.
A perfect blend of butter, sugar, eggs, and cornstarch creates a light, cake-like texture reminiscent of the original dessert. - The custard filling is silky and authentic.
Real pastry cream—flavored with vanilla and thickened on the stove—takes these cookies to the next level. - Ganache adds the perfect finishing touch.
A glossy chocolate topping balances the sweetness and gives the cookies their signature Boston-Cream look. - They assemble beautifully.
Each cookie becomes a tiny dessert—neat, elegant, irresistible. - Surprisingly simple steps.
Despite the gourmet feel, this recipe is beginner-friendly and uses everyday ingredients.
Ingredients
Cookie Dough
- 1 ½ cups all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 1 tbsp milk
Pastry Cream Filling
- 1 cup whole milk
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp butter
- 1 tsp vanilla extract
Chocolate Ganache
- ½ cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
Make the Pastry Cream (Do This First)
- Warm the milk
In a small saucepan, heat the milk over medium until steaming but not boiling. - Whisk the yolks and sugar
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. - Temper the mixture
Slowly pour warm milk into the yolk mixture while whisking constantly. - Cook to thicken
Return mixture to the saucepan. Cook over medium heat, whisking continuously until thick and pudding-like. - Finish with butter + vanilla
Remove from heat, stir in butter and vanilla. - Chill completely
Cover with plastic wrap (touching the surface) and chill 1 hour.
Boston Cream Pie Cookies
Soft vanilla cookies filled with silky pastry cream and topped with glossy chocolate ganache.
Ingredients
Equipment
Method
- Heat milk until steaming. Whisk yolks, sugar, and cornstarch.
- Temper yolks with warm milk and cook until thickened.
- Stir in butter and vanilla, then chill pastry cream.
- Preheat oven to 350°F (175°C).
- Whisk flour, cornstarch, baking powder, and salt.
- Beat butter and sugar, then add egg and vanilla.
- Add dry ingredients and milk, mix until combined.
- Scoop and flatten dough; bake 10–12 minutes.
- Heat cream and pour over chocolate chips; stir until smooth.
- Pipe pastry cream onto cooled cookies and top with ganache.
Notes
Keep refrigerated due to the custard filling.
Make the Cookies
- Preheat oven
Heat to 350°F (175°C). Line baking sheets with parchment paper. - Combine dry ingredients
Whisk flour, cornstarch, baking powder, and salt. - Cream butter & sugar
Beat softened butter with sugar until light and fluffy (2–3 minutes). - Add egg & vanilla
Mix in the egg and vanilla until smooth. - Add dry ingredients
Mix in dry ingredients, then add milk to bring the dough together. - Scoop & flatten
Scoop dough into balls (about 1.5 tbsp each). Flatten slightly for even baking. - Bake
Bake 10–12 minutes until edges are set but centers remain soft. - Cool completely
Allow cookies to cool before filling.
Fill and Assemble
- Add pastry cream
Pipe or spoon a small mound of chilled pastry cream onto each cookie.
Make the Ganache
- Heat cream
Microwave heavy cream until hot (about 20–25 seconds). - Pour over chocolate
Add chocolate chips to a bowl and pour hot cream over them. Wait 2 minutes. - Stir until glossy
Whisk until smooth and shiny.
Finish the Cookies
- Top each cookie
Spoon chocolate ganache over the pastry cream mound. - Set and serve
Allow ganache to set 15–20 minutes, then enjoy.
Tips for Perfect Boston Cream Pie Cookies
1. Chill the pastry cream well
Warm cream will melt the ganache and soften the cookies.
2. Don’t overbake
These cookies should stay soft and cake-like.
3. Smooth ganache is all about ratios
More cream = runnier
More chocolate = firmer
4. Store properly
Because of the cream filling, refrigerate leftovers.
Delicious Variations
- Chocolate-Filled Version: Add a spoonful of chocolate pastry cream inside.
- Mini Boston Cream Bites: Make 1-inch cookies for party trays.
- Strawberry Boston Cream Cookies: Add a thin slice of strawberry beneath the cream.
Serving Suggestions
- Perfect for bake sales
- Great for birthday dessert trays
- Beautiful for holidays and gatherings
- Amazing chilled or slightly warmed
Storage
- Refrigerator: 3–4 days
- Freezer (unfilled cookies only): 2 months
- Do not freeze pastry cream
