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    Home » Blog » Desserts

    Boston Cream Pie Cookie Bites

    Published: May 19, 2022 · Modified: May 19, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    These Boston cream pie cookie bites are a delicious mashup of butter cookies and the creamy and chocolaty flavors of Boston cream pie.

    Boston cream pie cookie bites stacked vertically like a tower on a wire cooling rack. The cookies are round shaped, light brown in color and topped with a white cream and chocolate. More cookies resting on the cooling rack.

    If you love cookies, you’re going to love these. If you love Boston cream pie, you’re going to love these. I know because I love both, and these cookies are pure bliss.

    Boston Cream Pie Cookie Bites

    This was inspired by my other cookie bite recipe on this site and makes a great summer dessert paired with this delicious hot dog recipe.

    Ingredients

    These cookie bites are made up of three distinct parts, and each of them are made with easy ingredients that you can easily find at your local grocery store.

    For the Cookies

    • Softened butter
    • Powdered sugar
    • Salt
    • Egg
    • Flour

    For the Pastry Cream

    • Sugar – divided
    • Milk
    • Vanilla
    • Egg yolks
    • Cornstarch

    For the Chocolate Ganache

    • Milk chocolate chips
    • Heavy cream

    See the recipe card at the end of the post for quantities.

    Instructions

    Making these cookie bites is super easy. It only takes a few simple steps.

    Step 1: Combine the Wet Cookie Ingredients

    Mix the softened butter, powdered sugar, salt, and egg in a stand mixer until creamy.

    Step 2: Add the Flour

    Add the flour a little at a time to the wet ingredients, mixing well with each addition. Scraped won the sides of the bowl and mix again.

    Step 3: Bake the Cookies

    Roll the cookie dough into 24 balls and place them on a cookie sheet lined with parchment paper. Bake for 6 to 8 minutes at 350 degrees until golden brown.

    Step 4: Remove the Cookies

    When removing the cookies from the oven, press down the centers gently to create an indentation. Then, transfer the cookies to a wire rack to cool completely.

    Step 5: Boil the Milk for the Pastry Cream

    Combine the milk and ¾ cups of sugar in a heavy-bottomed saucepan and bring to a boil. Remove the milk from the heat.

    Step 6: Make the Egg Mixture

    In a medium bowl, whisk the egg yolks, ¼ cup of sugar, and vanilla until it becomes a light yellow color and is smooth.

    Step 7: Combine the Egg and Milk

    Add half a cup of the warm milk to the egg and mix until completely blended. Then add another half cup of milk to the mixture and whisk again. Slowly pour the egg mixture into the saucepan, whisking continually, until all the egg mixture has been added.

    Step 7: Cook Until Thickened

    Place the saucepan over medium heat and whisk continually until the mixture thickens. Remove it from the heat and let it cool completely.

    Step 8: Chill

    Place the mixture in the refrigerator to chill for about an hour, stirring one or two times during the process for even cooling.

    Hint: It’s imperative that you slowly add the warm milk mixture to the egg mixture initially to temper it and prevent scrambling.

    Boston cream pie cookies served in a round white plate. The cookies are round shaped, light brown in color and topped with a white cream and chocolate.

    Substitutions

    Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this Boston cream pie cookie bites recipe.

    • Heavy Cream – You can use heavy cream to make the Boston cream.
    • Chocolate Chips – If you don’t have milk chocolate chips, you can use dark or semi-sweet chips.

    Variations

    Want to personalize this Boston cream pie cookie bites recipe? Here are some of my tried and true tips for changing up this recipe.

    • Semi-Homemade – Use refrigerated sugar cookie dough and custard pudding mix to make this recipe semi-homemade.
    • Your Favorite Cookie Recipe – Use your favorite butter or sugar cookie recipe for these cookies.

    If you love recipes like this, you may also enjoy these croissant cookies.

    Equipment

    You’ll only need a few simple pieces of kitchen equipment to make these cookie bites.

    • Measuring cups and spoons
    • Stand mixer
    • Mixing bowl
    • Whisk
    • Saucepan
    • Baking sheet
    • Parchment paper
    • Wire cooling rack

    Storage

    You can store these cookies in the refrigerator for 2 to 3 days in an air-tight container.

    Tips

    While this is a fairly straightforward recipe, there are a few things to keep in mind.

    • Always temper your egg mixture so it doesn’t scramble.
    • Whisk your custard often as it thickens to prevent sticking or burning.
    Boston cream pie cookies stacked vertically like a tower on a round white plate. The cookies are round shaped, light brown in color and topped with a white cream and chocolate.

    FAQ

    Do you have questions about this Boston cream pie cookie bites recipe? Here are some of the most commonly asked questions about Boston cream pie cookie bites.

    What are Boston cream pie cookie bites?

    They’re butter cookies topped with custard and chocolate ganache.

    Who invented Boston cream?

    Boston cream – a key ingredient in Boston Cream Pie – was invented by M. Sanzian, a chef at Boston’s Parker House Hotel in 1856.

    How long are Boston cream pie cookie bites good?

    They’ll last for up to 3 days in the refrigerator.

    More Custard Recipes

    Do you like custard? Here are some recipes you may also like to try.

    • Easy Custard and Berries
    • Banana Custard Crunch
    • Ozark Pudding Recipe

    Boston Cream Pie Cookie Bites

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Boston Cream Pie Cookie Bites

    These Boston cream pie cookie bites combine a delicious cookie dough with the rich, delicious flavor of Boston cream pie.
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 145 kcal

    Equipment

    • rimmed baking sheet

    Ingredients
      

    Cookies

    • 1 cup Butter softened
    • ½ cup Powdered Sugar
    • pinch of salt
    • 1 large egg
    • 2 cups Flour

    Pastry Cream

    • 1 cup Sugar Divided
    • 3 cups Milk
    • 1 teaspoon Vanilla
    • 4 large egg yolks
    • 6 Tablespoons Cornstarch

    Chocolate Ganache

    • ½ cup Milk Chocolate Chips
    • ¼ cup Heavy Cream

    Instructions
     

    Cookies

    • Pre-heat the oven to 350 degrees.
    • In the mixing bowl of a stand mixer, mix the softened Butter, Powdered Sugar, salt, and Egg, until creamy. Add the Flour a little at a time until well blended, and thick. Scrape down the sides of the mixing bowl and mix again.
      Adding softened Butter, Powdered Sugar, salt, and Egg, into the bowl of a stand mixed. The ingredients are mixed and flour is added little at a time until creamy.
    • Roll the cookie dough into 24 balls, and place on a Parchment paper lined cookie sheet. Bake for 6 to 8 minutes, or until golden brown.
      Prepared dough rolled into balls and placed on a parchment paper lined cookie sheet.
    • Before removing from the oven, press down the center of the cookies, gently, making a small indentation in the center of the cookie. Remove from oven to a wire rack to cool completely.
      Baked cookies have been lightly crushed down the center creating cracks.

    Pastry Cream

    • While the cookies are cooling, make the pastry cream filling. Using a heavy bottom sauce pan, combine the milk and ¾ cups of sugar, bring to a boil, and remove from heat.
      Milk and thee-quarter cups of sugar brought to a boil in a heavy bottom sauce pan.
    • In a medium size bowl, whisk the egg yolks, ¼ cup of sugar, and vanilla, until it's a light lemon color, and whisked smooth. Add the cornstarch and whisk until smooth.
      Egg yolks, sugar and vanilla extract in a medium sized bowl.
    • Add ½ cup of the warm milk mixture, and mix into the egg mixture, tempering the eggs so they don't cook and scramble. (SEE NOTE BELOW) Whisk until completely blended, and then add another ½ cup of the warm milk mixture to the egg mixture, and whisk until smooth again.
    • Slowly pour the egg mixture into the sauce pan where the milk mixture is, and, while continuously whisking add until all the egg mixture is blended with the milk mixture.
    • Place the Sauce pan over medium heat, and whisk continuously until the mixture thickens. Remove the mixture from the heat, and cool completely. Place in the refrigerator to chill – about 1 hour, stirring a couple of times to cool evenly.

    Chocolate Ganache

    • When cookies, are completely cool, and Pastry Cream is chilled, make the Chocolate Ganache.
    • Place the Chocolate and the heavy cream in the microwave, in a medium size bowl. Microwave on high at 10 second intervals, stirring in-between, until the chocolate is completely melted, and blended with the cream. Remove from microwave.
    • Fill the center of each cookie with the chilled pastry cream.
      Placing chilled pastry cream in the center of each cookie.
    • Spoon the Chocolate Ganache over the top of each cookie. Allow the Chocolate to set, or harden slightly, about 30 minutes inside your fridge.
      placing chocolate ganache over the chilled pastry cream on the cookies.
    • Serve.
      Boston Cream Pie Cookies stacked vertically like a tower on a white plate.
    • Enjoy every bite!
      Closeup photo of Boston Cream Pie Cookies stacked vertically. Topmost cookie has been half eaten.

    Notes

    NOTE ON TEMPERING EGG MIXTURES: You cannot pour the egg mixture directly into hot liquid, as the eggs, being much cooler, will cook or scramble as soon as they’re added. Instead, put a small amount of the hot mixture into the egg mixture, and whisk constantly, warming the egg mixture. You may need to add a little at a time to bring the temperature of the eggs up without cooking them inside the pastry cream mixture. 
     

    Nutrition

    Calories: 145kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 28mgPotassium: 79mgFiber: 1gSugar: 14gVitamin A: 154IUVitamin C: 1mgCalcium: 57mgIron: 1mg
    Keyword boston cream pie cookies
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    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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