These Boston cream pie cookie bites are a delicious mashup of butter cookies and the creamy and chocolaty flavors of Boston cream pie.
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.
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.
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.
They’re butter cookies topped with custard and chocolate ganache.
Boston cream – a key ingredient in Boston Cream Pie – was invented by M. Sanzian, a chef at Boston’s Parker House Hotel in 1856.
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.
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
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.
- 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.
- 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.
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.
- 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.
- 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.
- Spoon the Chocolate Ganache over the top of each cookie. Allow the Chocolate to set, or harden slightly, about 30 minutes inside your fridge.
- Serve.
- Enjoy every bite!
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