Easy Boston Cream Pie Cookies (Irresistibly Soft & Creamy)

If you love classic Boston cream pie, these Boston cream pie cookies are about to steal your heart. They bring together everything you adore—the soft vanilla cookie base, the creamy custard-style filling, and that rich chocolate topping—all in the cutest handheld form.

I love this recipe because it feels fancy but stays so easy to make. These Boston cream pie cookies work beautifully for holidays, parties, or anytime you want a dessert that looks bakery-worthy without the stress. They’re soft, creamy, chocolatey, and completely irresistible from the very first bite.

Ingredients for Boston Cream Pie Cookies

Vanilla Cookie Base

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) brown sugar, packed
• 1 large egg (about 50 g, without shell)
• 1 teaspoon vanilla extract (5 ml)
• 1½ cups (190 g) all-purpose flour
• ½ teaspoon baking powder (2.5 g)
• ¼ teaspoon salt (1.5 g)

Cream Filling

• 1 cup (240 ml) whole milk
• 2 tablespoons cornstarch (16 g)
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk (about 18 g)
• 1 teaspoon vanilla extract (5 ml)
• 1 tablespoon unsalted butter (14 g)

Chocolate Topping

• ½ cup (85 g) semi-sweet chocolate chips
• ¼ cup (60 ml) heavy cream

Optional

• Powdered sugar for dusting (optional, for finishing)

How to Make Boston Cream Pie Cookies

Make the Cookies

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. Whisk the flour, baking powder, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, leaving space between each cookie.
7. Bake for 10–12 minutes, until the edges are set but the centers stay soft.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Cream Filling

9. Whisk the milk, cornstarch, sugar, and egg yolk in a saucepan over medium heat.
10. Stir constantly until the mixture thickens, about 3–5 minutes.
11. Remove from heat and stir in the vanilla extract and butter until smooth.
12. Transfer the cream to a bowl, cover with plastic wrap touching the surface, and chill until fully cooled.

Make the Chocolate Topping

13. Heat the heavy cream until just steaming, then pour it over the chocolate chips.
14. Let it sit for 2 minutes, then stir until smooth and glossy.

Assemble the Cookies

15. Spoon or pipe the cream filling onto the flat side of half the cookies.
16. Top with the remaining cookies to form sandwiches.
17. Spoon the chocolate topping over each cookie and let it set before serving.

💡 Tip: Keep the cream chilled while assembling so the cookies hold their shape beautifully.

TIPS & VARIATIONS

Helpful Tips

• Chill the cream filling completely before assembling the cookies so it stays thick and doesn’t slide out.
• Slightly underbake the cookies for that soft, bakery-style texture that makes Boston cream pie cookies irresistible.
• Use a piping bag or zip-top bag with the corner snipped for clean, professional-looking cream layers.

Easy Variations

• Mini cookies: Scoop smaller portions and reduce baking time by 1–2 minutes for bite-sized treats.
• Dark chocolate topping: Swap semi-sweet chocolate for dark chocolate if you love a richer finish.
• Vanilla pudding shortcut: Use thick vanilla pudding instead of homemade cream when you’re short on time.
• Gluten-free option: Use a 1:1 gluten-free flour blend designed for baking.

Storage Tips

• Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
• For best texture, let the cookies sit at room temperature for 10 minutes before serving.

SERVING IDEAS

• Serve Boston cream pie cookies slightly chilled with a cup of coffee or espresso for a bakery-style dessert moment.
• Arrange them on a dessert platter with fresh berries to add color and balance the rich chocolate topping.
• Add them to a holiday cookie tray or party dessert table—they always stand out thanks to the cream and chocolate layers.
• Serve these cookies as a fun twist on classic cake for birthdays, brunches, or casual gatherings.
• Drizzle extra chocolate on top right before serving for that irresistible, Pinterest-perfect finish.

FAQs

Recipe

Yield: 12 sandwich cookies

Boston Cream Pie Cookies

Print

Soft vanilla cookies filled with creamy custard and topped with rich chocolate. These Boston cream pie cookies deliver classic dessert flavor in an easy, handheld treat.

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Ingredients

Vanilla Cookie Base

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) brown sugar, packed
• 1 large egg (about 50 g, without shell)
• 1 teaspoon vanilla extract (5 ml)
• 1½ cups (190 g) all-purpose flour
• ½ teaspoon baking powder (2.5 g)
• ¼ teaspoon salt (1.5 g)

Cream Filling

• 1 cup (240 ml) whole milk
• 2 tablespoons cornstarch (16 g)
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk (about 18 g)
• 1 teaspoon vanilla extract (5 ml)
• 1 tablespoon unsalted butter (14 g)

Chocolate Topping

• ½ cup (85 g) semi-sweet chocolate chips
• ¼ cup (60 ml) heavy cream

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   
2. Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
   
3. Mix in the egg and vanilla extract until smooth.
   
4. Whisk the flour, baking powder, and salt in a separate bowl.
   
5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
   
6. Scoop tablespoon-sized dough portions onto the baking sheet, spacing them apart.
   
7. Bake for 10–12 minutes, until the edges are set and centers stay soft.
   
8. Cool cookies completely on a wire rack.
   
9. Whisk milk, cornstarch, sugar, and egg yolk in a saucepan over medium heat.
   
10. Stir constantly until thickened, about 3–5 minutes.
    
11. Remove from heat and stir in vanilla extract and butter.
    
12. Cover the cream with plastic wrap touching the surface and chill until cool.
    
13. Heat heavy cream until steaming, then pour over chocolate chips.
    
14. Let sit for 2 minutes, then stir until smooth.
    
15. Spoon or pipe cream onto half the cookies, top with remaining cookies, and spoon chocolate topping over each.

Notes

Chill the cream filling fully before assembling for best results.

Slightly underbaking keeps the cookies soft and bakery-style.

I hope you’re just as excited about these Boston cream pie cookies as I am. They’re soft, creamy, chocolatey, and feel like a little bakery treat made right in your own kitchen. This recipe proves you don’t need complicated steps to create a dessert that looks and tastes truly special.

If you try these Boston cream pie cookies, don’t forget to save the recipe for later and share it on Pinterest so you can come back to it anytime the craving hits. I’d love to hear how they turned out for you, so feel free to leave a comment and tell me if you made any fun twists of your own 💛🍪