After testing a few ideas in my kitchen, I created something truly special. Around fifteen words in, I introduce my recipe for Boston cream pie cookies recipe.
These cookies capture the rich, creamy layers of the classic pie but in a soft, handheld treat. I start with a simple cookie base, then add a luscious pastry cream filling and a silky chocolate glaze.
Every bite brings that perfect balance of vanilla and chocolate that I love. I trust this recipe because I tested it until the texture and flavor turned out just right. This is now one of my favorite cookie recipes to share with friends and family.
How did the Boston Cream Pie Get It’s Name?
The Boston Cream Pie got its name back in the 1800s when cakes were often baked in pie tins because cake pans weren’t common yet.
It was first made at the Parker House Hotel in Boston, and even though it’s a cake layered with custard and chocolate glaze, they called it a “pie” simply because of the pan. I love how a simple mix-up in baking history gave us such an iconic dessert!
Boston Cream Pie Cake Mix Cookie Dough
When I want a quick and easy treat, I turn to Boston Cream Pie Cake Mix Cookie Dough. I just mix yellow cake mix with eggs, oil,
and vanilla to make a soft dough, then bake, fill with vanilla pudding, and drizzle with chocolate. It gives me all the flavors of a Boston cream pie without all the work!
How To Prepare Boston Cream Pie Cookies Recipe?
Quick Details
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 18 cookies
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Saucepan
- Whisk
- Cookie scoop
- Cooling rack
Ingredients
For the cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the pastry cream filling:
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Step-by-Step Instructions
1. Make the pastry cream filling
I start by whisking together the milk, sugar, and cornstarch in a small saucepan. I heat it over medium heat until it starts to thicken slightly. Then, I quickly whisk the egg yolk in a separate bowl and temper it by slowly pouring in a bit of the hot milk mixture while stirring constantly.
I return it all to the saucepan and cook for another 2 minutes until thick. I stir in the vanilla extract and let it cool completely.
2. Prepare the cookie dough
In a bowl, I whisk together the flour, baking powder, baking soda, and salt. In another bowl, I cream the butter and sugars until light and fluffy. I beat in the egg and vanilla, followed by the sour cream. I slowly add the dry ingredients and mix until just combined.
3. Bake the cookies
I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. Using a cookie scoop, I drop mounds of dough onto the sheets, spacing them about 2 inches apart. I bake them for 10–12 minutes until the edges turn golden. I move them to a cooling rack to cool completely.
4. Assemble the cookies
Once the cookies cool, I spread a spoonful of the cooled pastry cream onto the flat side of one cookie. Then I top it with another cookie to make a sandwich.
5. Make and drizzle the chocolate glaze
I melt the chocolate chips and heavy cream together in the microwave in 20-second bursts, stirring until smooth. I drizzle the chocolate glaze over the tops of the cookie sandwiches.
Nutrition Facts (Per Serving)
- Calories: 190
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 85mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
Serving Suggestions
I love serving these Boston Cream Pie Cookies recipe slightly chilled so the filling holds perfectly. I pair them with a hot cup of coffee or a glass of cold milk. Sometimes I sprinkle a bit of powdered sugar on top for an extra-special touch.
Tips and Variations
- Speed it up: I sometimes use instant vanilla pudding if I am short on time for the filling.
- Add flavors: A dash of almond extract in the cookie dough gives a lovely twist.
- Make it fancy: Instead of drizzling, I dip the tops of the cookies fully in chocolate for a more decadent look.
- Storage: I keep them in an airtight container in the fridge for up to 4 days.
Health Benefits
Even though this treat leans sweet, there are small wins. Eggs add high-quality protein. Chocolate gives a dose of antioxidants.
Plus, making my own filling means I control the sugar, which keeps things a bit lighter than store-bought versions.
Here’s a short, personal-style paragraph for How to Store:
I always make sure to store my Boston Cream Pie Cookies Recipe in an airtight container. I keep them in the refrigerator because of the pastry cream filling.
They stay fresh for up to 4 days. If I want the cookies to stay soft, I layer a piece of parchment paper between each stack. Before serving, I sometimes let them sit at room temperature for 5 to 10 minutes so the filling softens just a little.
Note
If the pastry cream feels too thick after cooling, I whisk in a teaspoon of milk to loosen it. I always make sure the cookies are completely cool before adding the filling to prevent melting.
Conclusion
I am so glad I took the time to create these Boston Cream Pie Cookies Recipe. They bring all the flavors I love from the classic dessert into an easy, bite-sized treat. The soft cookies, creamy filling, and rich chocolate glaze make every bite unforgettable.
I love how simple they are to make, yet they look and taste like something from a bakery. Every time I bake a batch, I get excited to share them—or just keep a few extra for myself.
If you are craving a fun twist on a traditional dessert, you have to try this recipe. I promise, one bite and you will be hooked just like me.