My family always goes crazy for any dessert that combines vanilla pastry cream and chocolate. They love Classic Homemade Eclairs, No Bake Chocolate Eclair Cake and of course, an impressive Boston Cream Pie, which is actually a cake despite its name. This is a cookie version of the classic dessert cake, and in this case they do actually look like cute little pies, even though they’re cookies. With homemade vanilla custard filling as well as homemade ganache in a sugar cookie shell, they taste absolutely amazing. Crumbl cookies sometimes has a version of these Boston cream pie cookies, but I’m not even calling this a copycat recipe because this version is far superior, in my opinion. My preference is to make them in individual small tart pans for a ridged edge and a little more structure for holding the filling, but I’ve got some alternatives for anyone who doesn’t already have a set of the tart pans. There are a few different parts to this recipe – the cookies, the filling, and the ganache – but none of them are difficult. Just give yourself some time when making them and know that they are more involved than a regular drop cookie that you mix, scoop onto a baking sheet, and bake.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Flour – Use regular all-purpose flour for making the cookie dough. Butter – Use salted butter for everything here, it will enhance the flavors throughout these cookies. Oil – Canola oil or vegetable oil will work fine for making the cookie dough. Sugar – You’ll need white granulated sugar for making the cookie dough and the pastry cream sweet! Eggs & egg yolks – You’ll need eggs for making the cookie dough, and also egg yolks for making the pastry cream. Vanilla – We’ll use vanilla extract in the cookie dough and in the pastry cream to give it a subtle warmth. Cornstarch – This will help give your cookies a more crumbly texture, to make them more pastry-like. We’ll also use it for thickening the homemade pastry cream. Baking powder – A good raising agent to keep the cookies light. Salt – This helps balance out the flavors so that they cookies aren’t overly sweet. Milk – Use whole milk for making the vanilla cream filling. Heavy cream – Used as the base of the pastry cream and the ganache. Full-fat heavy whipping cream will give you the best results. Chocolate chips – I think semi-sweet chocolate chips are best to make the chocolate glaze rich and decadent without being overly sweet. It balances better with the pastry cream than milk chocolate.
How to Make Boston Cream Pie Cookies
Make Cookie Shells
Make Pastry Cream
Make Chocolate Ganache
Assemble Cookies
Tips for Success
These cookies are best served chilled! After a few hours in the fridge, the moisture from the pastry cream softens the cookies into the most delicious melt-in-your-mouth texture! These cookies do become soft as they sit in the fridge, but they maintain their shape nicely! Don’t be afraid of the custard. Sure you could cheat with a box of vanilla pudding, but the homemade custard really makes the cookies extra special. It is perfectly creamy and thick, without tasting like, well, a box of pudding. I used these baking tins (this is a 6-pack, the recipe makes 18 cookies, you can make them in batches or buy multiple sets). Use a mini muffin pan to make mini Boston cream pie cookie cups!
More Delicious Dessert Cookie Recipes
Big Blue Monster Stuffed Cookies Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies Copycat Levain Oatmeal Raisin Cookies Soft Banana Pudding Cookies Red Velvet Chocolate Chip Cookies
Copycat Crumbl Cinnamon Swirl Cookies
Biscoff Cookie Butter White Chocolate Chip Cookies
Frosted Fruity Pebbles Cookies
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