Boston Cream Pie Cookies

These Boston Cream Pie Cookies bring together soft vanilla cookies, silky custard filling, and a glossy chocolate topping in one irresistible bite. The texture is tender and cake like, with a rich yet balanced sweetness that feels indulgent without being heavy. This recipe sits firmly in the easy category and is perfect even if you are new to filled cookies. From start to finish, you are looking at about 90 minutes including cooling and assembling time.

Ingredients

For the Cookies

• 115 g unsalted butter, softened
• 100 g caster sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 180 g plain flour
• 1 tsp baking powder
• 2 tbsp milk

For the Vanilla Custard Filling

• 250 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
• 60 ml double cream

How to Make Boston Cream Pie Cookies

Prepare the Oven and Trays

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

Make 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. Sift in the flour and baking powder, then add the milk. Mix gently until a soft dough forms.

Bake the Cookies

Scoop tablespoons of dough onto the prepared trays, leaving space between each one. Bake for 10 to 12 minutes until the cookies are lightly golden and just set. Leave them on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Custard Filling

Heat the milk in a saucepan until just steaming. In a separate bowl, whisk the egg yolks, sugar, and cornflour until smooth. Slowly pour the warm milk into the egg mixture while whisking. Return everything to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from the heat, stir in the vanilla and butter, then cover and cool completely.

Make the Chocolate Topping

Heat the double cream until hot but not boiling. Pour it over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy, then let it cool slightly so it thickens.

Assemble the Cookies

Turn half of the cookies upside down. Spoon or pipe a layer of custard onto each one, then sandwich with the remaining cookies. Spoon the chocolate topping over the tops and allow it to set before serving.

Tips for Perfect Boston Cream Pie Cookies

How do I stop the cookies from spreading too much?

Make sure the butter is softened, not melted. If your kitchen is warm, chilling the dough for 20 minutes helps keep the cookies thick.

How thick should the custard be?

The custard should be thick enough to hold its shape but still smooth. If it feels loose, cook it for another minute over low heat while stirring.

Can I make the components ahead of time?

Yes. The cookies and custard can be made a day in advance and assembled just before serving for the best texture.

Serving Suggestions

• Serve with fresh berries on the side
• Pair with a cup of tea or coffee
• Dust lightly with icing sugar for a bakery style finish

Storage

Room Temperature

Once assembled, the cookies are best eaten within 6 hours and kept in a cool spot away from direct heat.

Refrigerator

Store assembled cookies in an airtight container for up to 2 days. Let them sit at room temperature for 10 minutes before serving.

Freezing

Unfilled cookies can be frozen for up to 3 months. Defrost fully before filling and topping.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 48 g
• Protein: 6 g
• Fat: 22 g
• Saturated fat: 13 g
• Sodium: 120 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

What makes these cookies taste like Boston cream pie?

The combination of soft vanilla cookies, rich custard filling, and chocolate topping mirrors the classic Boston cream pie flavors.

Can I use instant custard instead?

You can, but homemade custard gives a smoother texture and deeper vanilla flavor that works better here.

Why did my custard turn lumpy?

This usually happens if the heat is too high. Always cook custard gently and stir constantly to keep it smooth.

Can I use milk chocolate for the topping?

Yes, though the result will be sweeter. Dark chocolate gives a better balance against the custard.