Boston Cream Pie Cookies

These Boston Cream Pie Cookies turn a classic American dessert into soft, bakery style cookies filled with silky vanilla custard and finished with a rich chocolate topping. The texture is tender and cake like, with a creamy center and just enough chocolate to balance the sweetness. This is a medium difficulty recipe that feels impressive but is very achievable at home. From start to finish, allow about 90 minutes including chilling and cooling time.

Ingredients

For the cookies

• 115 g unsalted butter, softened
• 150 g caster sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 190 g plain flour
• 1 tsp baking powder
• 0.25 tsp fine salt
• 60 ml whole milk

For the vanilla cream filling

• 240 ml whole milk
• 2 large egg yolks
• 50 g caster sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 15 g unsalted butter

For the chocolate topping

• 120 g dark chocolate, finely chopped
• 120 ml double cream

How to Make Boston Cream Pie Cookies

Oven preparation

Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and set aside.

Mixing the cookie dough

In a large bowl, cream the butter and caster sugar until pale and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk, and mix until a soft, smooth dough forms.

Baking the cookies

Scoop the dough into even portions and place on the prepared trays, leaving space for spreading. Bake for 10 to 12 minutes until lightly golden and just set. The cookies should stay pale and soft. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Making the vanilla cream

Heat the milk gently in a saucepan until just steaming. In a bowl, whisk the egg yolks, sugar, and cornflour until smooth. Pour the warm milk over the yolk mixture, whisking constantly. Return everything to the saucepan and cook over low heat, stirring, until thickened. Remove from the heat, stir in the vanilla and butter, then transfer to a bowl. Cover the surface with cling film and allow to cool completely.

Preparing the chocolate topping

Place the chopped chocolate in a heatproof bowl. Heat the double cream until just about to boil, then pour over the chocolate. Leave for one minute, then stir until smooth and glossy. Set aside to thicken slightly.

Assembling the cookies

Pipe or spoon a generous layer of vanilla cream onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches. Spoon the chocolate topping over the tops and allow to set before serving.

Tips

Why did my cookies spread too much?

If the dough is too warm, the cookies can spread. Chill the dough for 20 minutes before baking if your kitchen is warm.

How do I keep the cream thick and smooth?

Cook the custard gently and stir constantly. Rushing this step can cause lumps or splitting.

Can I make them ahead of time?

You can bake the cookies a day ahead and store them unfilled. Assemble on the day for the best texture.

How do I get a neat chocolate topping?

Let the ganache cool slightly before spooning. It should be thick but still pourable.

Serving Suggestions

• Serve with fresh berries on the side
• Pair with a cup of strong coffee or tea
• Add a light dusting of icing sugar just before serving

Storage

Room temperature

Once assembled, keep the cookies at room temperature for up to 4 hours if serving the same day.

Refrigerator

Store assembled cookies in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving for the best flavor.

Freezing

Freeze unfilled cookies for up to 2 months. Defrost fully, then fill and top with chocolate before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38 g
• Protein: 5 g
• Fat: 16 g
• Saturated fat: 9 g
• Sodium: 120 mg

Nutrition values are estimates and can vary based on ingredients used.

FAQs

What makes these cookies taste like Boston cream pie?

The combination of soft vanilla cookies, creamy custard filling, and chocolate topping recreates the classic dessert flavors.

Can I use shop bought custard?

Yes, thick ready made custard works in a pinch, but homemade gives the best flavor and texture.

Can I use milk chocolate instead of dark chocolate?

You can, but the result will be sweeter. Dark chocolate gives a better balance with the creamy filling.

Do these cookies need to be refrigerated?

Only after assembling. The custard filling should be kept cool if not serving immediately.