Boston Cream Pie Cookies

Let’s be honest: Boston Cream Pie isn’t really a pie. It’s a cake. And now? It’s a cookie, and we’re not mad about it.

These Boston Cream Pie Cookies take all the best parts of the classic dessert—the fluffy vanilla sponge, the rich pastry cream, and that shiny chocolate ganache—and reimagine them in cookie form. The result? A soft, cakey vanilla cookie topped with creamy custard and just enough glossy chocolate to make you feel like you’re eating something extra.

They’re soft, rich, nostalgic, and pretty enough to serve at a shower, tea party, or holiday table—but easy enough to whip up on a weekend when you just want something a little special. One bite and you’ll be hooked.

Why You’ll Love These Cookies

• Soft vanilla cookie base – Like a little cloud of cake, but cookie-sized.
• Real pastry cream filling – Creamy, thick, not too sweet, and 100% homemade.
• Glossy chocolate ganache – Shiny, rich, and just the right amount of indulgent.
• Elegant but fun – Fancy enough for events, easy enough for home baking.
• Make-ahead friendly – Bake the cookies and prep the fillings ahead of time.

Prep Time & Servings

• Prep Time: 35 minutes
• Chill Time: 30 minutes
• Cook Time: 10–12 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 20 cookies (10 sandwiched “pies”)

Calories per sandwich cookie: ~300
Protein: 4g | Carbs: 32g | Fat: 16g

Ingredients

For the Vanilla Cookies:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ cup sour cream or plain Greek yogurt
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt

For the Pastry Cream:

• 1 cup whole milk
• 3 egg yolks
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• ½ tsp vanilla extract

For the Chocolate Ganache:

• ½ cup semi-sweet chocolate chips or chopped chocolate
• ¼ cup heavy cream

Step-by-Step Instructions

Step 1: Make the Pastry Cream

1. In a small saucepan, heat the milk over medium heat until steaming (not boiling).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 4–6 minutes).
5. Remove from heat, stir in butter and vanilla, and pour into a bowl.
6. Cover with plastic wrap touching the surface and chill for at least 30 minutes.

Tip: Pastry cream can be made up to 2 days ahead.

Step 2: Bake the Vanilla Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
3. Add the egg and vanilla, then mix in the sour cream until smooth.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add dry ingredients to wet and mix until just combined.
6. Scoop tablespoon-sized balls of dough onto the baking sheet (you want 20 total).
7. Flatten slightly with the bottom of a glass.
8. Bake for 10–12 minutes, or until edges are just golden and centers are set.
9. Let cool on pan 2 minutes, then transfer to a wire rack.

Step 3: Make the Ganache

1. Heat heavy cream in a small saucepan or microwave until hot but not boiling.
2. Pour over chocolate chips in a bowl and let sit 1 minute.
3. Stir until smooth and glossy.

Tip: Let ganache cool slightly so it thickens and doesn’t run off the cookies.

Step 4: Assemble the Cookies

1. Match cookies in pairs by size.
2. Spoon or pipe 1–2 teaspoons of pastry cream onto the flat side of one cookie.
3. Gently press a second cookie on top to sandwich.
4. Spoon or drizzle ganache over the top cookie.
5. Let set for 10–15 minutes at room temperature or chill briefly to speed it up.

How to Serve

• Chilled or room temp – They’re delicious either way.
• With tea or coffee – Especially lovely for afternoon treats.
• On a dessert board with mini brownies, tarts, or macarons
• Individually wrapped for gifting or party favors

Tips for Success

1. Don’t overbake the cookies – You want them soft and tender, not crisp.
2. Let pastry cream fully cool – Otherwise it’ll be too runny for sandwiching.
3. Use a piping bag for clean, even filling (but a spoon works too).
4. Cool ganache before drizzling – It sets up nicer and won’t slide off.
5. Make ahead – All components can be made 1–2 days in advance and assembled just before serving.

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Recipe Variations

• Mini versions – Make smaller cookies for bite-sized treats.
• Chocolate cookie base – Add 2 tbsp cocoa powder to the dough for a twist.
• Add fruit – A thin slice of strawberry inside the cookie sandwich is chef’s kiss.
• Nut-free version – Swap chocolate ganache for white chocolate if preferred.
• Gluten-free – Use a 1:1 gluten-free flour blend for the cookies.

Storage & Make-Ahead

To Store:
Keep in an airtight container in the fridge for up to 4 days. Best served slightly chilled.

To Freeze:
Freeze unassembled cookies and pastry cream separately. Assemble after thawing for best texture.

To Make Ahead:
You can bake cookies, make ganache, and prepare pastry cream up to 2 days ahead. Assemble the day of serving.

Special Equipment

• Electric mixer (hand or stand)
• Saucepan and whisk for pastry cream
• Cookie scoop (optional, for even portions)
• Piping bag or zip-top bag (for clean pastry cream application)
• Wire rack and parchment paper

Frequently Asked Questions

Can I use pudding instead of pastry cream?
You can, but homemade pastry cream really makes these special. If you’re in a pinch, instant vanilla pudding will work.

Can I skip the ganache?
Sure, but it’s the signature finish! You can also use melted chocolate chips for a shortcut.

Are these supposed to be soft or crisp?
Soft! The cookie base is tender and cake-like, just like classic Boston Cream Pie.

Do they need to be refrigerated?
Yes—because of the pastry cream, store them in the fridge.

Can I make these in bar form?
Absolutely! Press dough into a parchment-lined 9×13 pan, bake, spread cream, top with ganache, and slice into bars.

Final Thoughts

These Boston Cream Pie Cookies are a little fancy, a lot of fun, and ridiculously good. With soft vanilla cookies, creamy custard, and rich ganache, they’re like bakery treats made right in your kitchen. Whether you’re baking for a celebration, gifting something sweet, or just treating yourself to a cookie that feels extra, these hit the spot every time.

If you bake them, I’d love to see your version! Share your photos, tag your cookies, or drop a comment with your own twist. Happy baking!

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