There’s something truly special about Boston Cream Pie — that perfect balance of soft cake, creamy filling, and rich chocolate glaze. But what if you could enjoy all those beloved flavors in a bite-sized treat? That’s exactly what these Boston Cream Pie Cookies deliver!
Inspired by the famous dessert that originated in the late 19th century, these cookies combine everything you love about the classic — the tender, cake-like texture, the smooth pastry cream filling, and the glossy chocolate topping — in a convenient, handheld version.
These cookies are elegant enough for special occasions and simple enough for everyday indulgence. Whether you’re hosting friends, sharing a dessert platter, or treating yourself after a long day, these Boston Cream Pie Cookies are sure to bring smiles all around.
❤️ Why You’ll Love This Recipe
- Classic flavor, fun twist: All the iconic Boston Cream Pie elements — buttery vanilla cookie, creamy filling, and silky chocolate glaze — in cookie form.
- Perfect for any occasion: Great for holidays, parties, bake sales, or a cozy weekend treat.
- Impressively easy: No complicated pastry techniques — just simple steps for bakery-worthy results.
- Customizable: Add almond extract, use dark chocolate, or pipe the cream for a fancy touch.
🍪 Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
👩🍳 How to Make Boston Cream Pie Cookies
Step 1: Make the Cookie Dough
Start by creaming together softened butter and granulated sugar in a large mixing bowl with an electric mixer on medium speed. Beat until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing for soft, tender cookies.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes — this helps the cookies keep their shape while baking.
Step 2: Whip the Cream Filling
While the dough chills, prepare the luscious cream filling.
In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip until stiff peaks form (about 3–5 minutes). Be careful not to overwhip — you want it fluffy, not buttery!
Refrigerate the filling while you bake the cookies.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop tablespoon-sized portions of chilled dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Chocolate Glaze
In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until smooth and melted (about 1–2 minutes total).
Let the glaze cool slightly before using.
Step 5: Assemble the Cookies
Once the cookies are fully cooled, it’s time for the fun part — assembly!
Spread or pipe a generous dollop of the whipped cream filling onto the flat side of one cookie. Place another cookie on top, flat side down, and press gently so the filling spreads evenly to the edges.
Repeat until all the cookies are sandwiched.
Step 6: Glaze and Set
Drizzle or dip the tops of each cookie sandwich into the chocolate glaze, letting any excess drip off. Place the cookies on a wire rack and allow the glaze to set before serving.
For a decorative touch, sprinkle chocolate shavings or a dusting of powdered sugar on top.
💡 Tips for Success
- Use room-temperature butter for easy creaming and better texture.
- Chill the dough — it keeps cookies from spreading too much.
- Cool completely before filling to prevent the cream from melting.
- Store properly: Keep cookies in an airtight container in the fridge for up to 3 days.
- For extra indulgence: Add a splash of almond extract to the cream or use dark chocolate for a richer flavor.
🍦 Serving Suggestions
- Pair with a scoop of vanilla ice cream or a swirl of whipped cream for an elegant dessert.
- Serve with coffee or espresso for a café-style treat.
- Add fresh berries on the side for a pop of color and freshness.
💬 Final Thoughts
These Boston Cream Pie Cookies are a delightful way to enjoy a timeless dessert in cookie form. With their soft, buttery texture, creamy filling, and glossy chocolate glaze, every bite feels indulgent and comforting.
They’re the perfect dessert to share with family or impress guests — and honestly, they taste just as good sneaked straight from the fridge at midnight.
So, gather your ingredients, whip up a batch, and let these cookies bring a little sweetness and nostalgia to your kitchen. Happy baking!
📖 Boston Cream Pie Cookies Recipe
Author: Lily
Total Time: 1 hour
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for cream filling)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- In a mixing bowl, beat butter and sugar until light and fluffy, 3–4 minutes.
- Add eggs one at a time, then mix in vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Add to the wet mixture and mix until just combined.
- Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized dough portions onto sheets, 2 inches apart. Bake 10–12 minutes or until edges are golden. Cool completely.
- Whip cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate.
- Melt chocolate chips and oil in the microwave until smooth.
- Spread cream filling on the flat side of one cookie, top with another, and gently press.
- Dip or drizzle the tops with chocolate glaze and let set before serving.
Storage: Refrigerate in an airtight container for up to 3 days