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    Home » Recipes » Dessert Recipes

    Boston Cream Pie Cookie Bites

    Published: Dec 18, 2023 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    Jump to Recipe Print Recipe

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

    Several Boston Cream Pie Cookie Bites  on a white plate.

    If you love cookies, you're going to love these. If you love Boston cream pie, you're going to love these boston cream pie crumbl cookie copycats. I know because I love both, and these cookies are pure bliss.

    Why You Will Love This Recipe

    • This crowd-pleasing recipe uses easy-to-find ingredients that you likely already have in your pantry.
    • Transforms the popular Boston cream pie into portable, bite-sized cookies that are perfect for any occasion from special celebrations to a cozy night at home.

    Boston Cream Pie Cookies

    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 boston cream pie 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.

    All the ingredients needed to make these cookies.

    For the Cookies

    • Unsalted Butter - Offers rich flavor and a tender, crumbly texture for your cookies.
    • Powdered Sugar - Adds sweetness and texture to cookies.
    • Salt - Necessary flavor enhancer.
    • Egg - Holds the cookie dough together and adds moisture.
    • All-Purpose Flour - Provides structure and forms the foundation of your cookies.

    For the Pastry Cream

    • Sugar - Sweetens the pastry cream.
    • Milk - Adds creaminess and serves as the base for the custard filling
    • Vanilla - A universal flavor enhancer.
    • Egg Yolks - Help create a rich, smooth and flavorful texture for the pastry cream.
    • Cornstarch - This thickener creates the desired consistency to your pastry cream.

    For the Chocolate Ganache

    • Milk Chocolate or Semi-Sweet Chocolate Chips - Melts smoothly and creates a luxurious, shiny ganache.
    • Heavy Cream - When mixed with the chocolate you get a rich ganache that tastes great with these cookies.

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

    Substitutions and Variations

    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 crumbl cookie copycat recipe.

    • Chocolate Chips - If you don't have milk chocolate chips, you can use dark or semi-sweet chips. Use semi-sweet chocolate instead of milk chocolate for the ganache for a richer flavor. Remember for a change caramel, butterscotch or peanut butter chips too.
    • Semi-Homemade - Use refrigerated sugar cookie dough and custard pudding mix or your favorite pudding mix like banana or chocolate to make this recipe semi-homemade.
    • Your Favorite Cookie Recipe - Use your favorite butter, chocolate chip or sugar cookie recipe for these cookies.
    • Add Toppings - Add some seasonal sprinkles, chopped nuts, toffee bits or a drizzle of caramel. A dollop of whipped topping or whipped cream also tastes great.

    Instructions

    Making these boston cream pie cookies is super easy. It only takes a few simple steps.

    Step 1: Combine the Wet Cookie Ingredients

    Butter, powdered sugar, salt, and egg in a bowl.
    Flour added to wet ingredients.

    Mix the softened butter, powdered sugar, salt, and egg in a stand mixer until creamy. 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 2: Bake the Cookies

    Cookie dough in bowl.
    Round cookies on cookie sheet.

    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 3: Remove the Cookies

    Center pressed in each freshly baked cookie to create a well.
    Cookies cooling on rack.

    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 4: Boil the Milk for the Pastry Cream

    Milk being added to sugar.
    Milk and sugar blended together.

    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 5: Make the Egg Mixture

    Eggs sugar and vanilla in bowl.
    Eggs, sugar and vanilla blended together.

    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 6: Combine the Egg and Milk

    Milk added to egg mixture.
    Milk blended with egg.

    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.

    Mixture heated.
    Mixture stirred on heat until thickened.

    Slowly pour the egg mixture into the saucepan, whisking continually, until all the egg mixture has been added. Place the saucepan over medium heat and whisk continually until the mixture thickens. Remove it from the heat and let it cool completely. Place the mixture in the refrigerator to chill for about an hour, stirring one or two times during the process for even cooling.

    Step 7: Chocolate Ganache

    Chocolate chips and cream in bowl.
    Heated in microwave until blended.

    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.

    Step 8: Build Cookies

    Pastry cream added to well in each cookie.
    Chocolate ganache added to top of each cookie.

    Fill the center of each cookie with the chilled pastry cream.
    Pipe the Chocolate Ganache over the top of each cookie. Use an offset spatula to flatten the ganache gently over the custard. Allow the Chocolate to set, or harden slightly, about 30 minutes inside your fridge.

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

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

    One cookie being held in the air.

    Storage

    You can store these boston cream pie cookie bites in the refrigerator for 2 to 3 days in an air-tight container.

    While freezing is possible, it's not recommended due to the filling and topping which may lose their consistency and texture when frozen and thawed.

    You can prepare the cookie dough, pastry cream, and chocolate ganache ahead of time. Store them separately in the refrigerator until you're ready to assemble the cookies.

    What to Serve with Boston Cream Pie Cookies

    When it's time to serve your Boston Cream Pie Cookies, remember to refrigerate them until just before eating to ensure the cream and chocolate layers stay appetizing. For the best presentation, arrange the cookies on a serving platter.

    Tips

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

    • Always temper your egg mixture so eggs don't scramble or curdling by slowly adding hot milk while continuously whisking. This process gradually raises the temperature of the eggs, ensuring smooth and lump-free pastry cream.
    • To prevent a skin from forming on top of the pastry cream while chilling in fridge place a piece of plastic wrap directly on the surface.
    • Whisk your custard often as it thickens to prevent sticking or burning.
    • Make sure all of your ingredients, such as butter and eggs, are at room temperature before starting to achieve a smooth texture.
    • Mix the dough until it is just combined to avoid tough, dense cookies.
    • Watch baking time and don't overbake. Cookies should be lightly golden around the edges but still soft in the center.
    • Make sure to have a cool, smooth consistency for your custard or pastry cream filling. If it's too runny, it may not hold its shape between the cookie layers.
    • Allow your cookies, pastry cream and ganache to totally cool before assembling your cookies to avoid melting,
    Cookies on a plate.

    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.

    Can I use store-bought custard or pastry cream?

    Yes, you can use store-bought custard or pastry cream to save time. However, homemade pastry cream often yields a creamier and richer taste.

    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 can you modify a sugar cookie mix to create a Boston Cream Pie bite?

    To transform a sugar cookie mix into Boston Cream Pie bites, you can begin by following the instructions for preparing the sugar cookie dough. After baking, you will need to use a spoon to create a well to fill the cooled cookies with a custard filling and top them with chocolate ganache.

    A pile of cookies with bite missing from top cookie.

    More Custard Recipes

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

    • Berries with Devon Custard or easy Ambrosia Custard Recipe in three glass bowls.
      Ambrosia Custard Recipe (Devon Custard)
    • Grandma's Rhubarb Custard Bars
    • Banana Custard Crunch
      Banana Custard Crunch
    • Piece of Ozark Pudding with ice cream on white plate with syrup being drizzled on top
      Ozark Pudding Recipe

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

    Several Boston Cream Pie Cookie Bites on a white plate.

    Boston Cream Pie Cookies

    Karin and Ken
    These Boston cream pie cookies or bites combine a delicious cookie dough with the rich, delicious flavor of Boston cream pie.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Chill Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 145 kcal

    Equipment

    • Measuring cups and spoons
    • rimmed baking sheet
    • Parchment paper
    • large bowl
    • spatula
    • Hand mixer
    • heavy bottomed saucepan
    • medium bowl
    • microwave safe bowl
    • piping bag or resealable bag with corner cut off

    Ingredients
      

    Cookies

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

    Pastry Cream

    • ½ cup Sugar Divided
    • 1.5 cups Milk
    • 1 teaspoon Vanilla
    • 2 large egg yolks
    • 3 Tablespoons Cornstarch

    Chocolate Ganache

    • ¾ cup Milk Chocolate Chips
    • ¼ cup Heavy Cream
    Get Recipe Ingredients

    Instructions
     

    Cookies

    • Pre-heat the oven to 350 degrees.
    • In the mixing bowl of a stand mixer, blend 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.
    • Roll the cookie dough into 20 - 24 balls, and place on a parchment paper lined rimmed baking sheet. Bake for 10-12 minutes, or until golden brown.
    • Before removing from the oven, press down the center of the cookies with a tablespoon, gently, making a small indentation in the center of the cookie. Remove from oven to a wire rack to cool completely.

    Pastry Cream

    • While the cookies are cooling, make the pastry cream filling. Using a heavy bottom sauce pan, combine the milk and ¼ cup of sugar, bring to a boil, and remove from heat.
    • In a medium size bowl, whisk the egg yolks, ¼ cup of sugar, and vanilla, until it's a light yellow color, and smooth. Add the cornstarch and whisk again until smooth.
    • Add ¼ cup of the warm milk mixture, and mix into the egg mixture, tempering the eggs so they don't cook and scramble. Whisk until completely blended, and then add another ¼ 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. Once cool, place in the refrigerator to chill - about 1 hour, stirring a couple of times to cool evenly. To prevent a skin from forming on top of the pastry cream place a piece of plastic wrap directly on the surface while refrigerating.

    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.
    • Pipe the Chocolate Ganache over the top of each cookie. Use an offset spatula to flatten the ganache gently over the custard. Allow the Chocolate to set, or harden slightly, about 30 minutes inside your fridge.
    • Serve.

    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
    Tried this recipe?Let us know how it was!

    This post was originally published May 2022. It has been updated with new images and content.

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    Comments

    1. Suzanne says

      December 18, 2023 at 4:29 pm

      5 stars
      Another great recipe Made several times now and prefer using semisweet chocolate chips for ganache instead of milk chocolate chips These cookies taste great and I will continue to make them throughout holidays We can’t stop eating them lol Thx KD 💕

      Reply
      • Karin and Ken says

        December 18, 2023 at 4:30 pm

        I’m so happy you’re enjoying these cookies they’re a favorite around here! Thank you for taking the time to let me know you made my day. All the best. Karin

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    Welcome!

    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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