Dessert

Boston Cream Pie Cookie Bites That Will Wow Your Taste Buds Recipe

ByOlivia Monroe December 10, 2025December 10, 2025

Introduction

Boston Cream Pie Cookie Bites combine the nostalgic flavors of the classic dessert into a delightful, handheld treat. These soft cookies filled with creamy custard and topped with rich chocolate are sure to impress your guests and satisfy your sweet tooth.

A close-up view of a soft round cookie with a light golden outer layer, showing a creamy pale yellow filling inside. The cookie is drizzled generously on top with thick, glossy dark brown chocolate in a zigzag pattern. The cookie is resting on a wooden board with a visible wood grain texture, and more cookies with similar layers and chocolate drizzle are blurred in the background. A small drop of chocolate sits on the wooden surface near the bitten cookie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (Substitute with whole wheat flour if desired.)
1 teaspoon Baking Powder (Ensure it’s fresh for best results.)
1/2 teaspoon Baking Soda (Enhances the leavening effect.)
1/4 teaspoon Salt (Use sparingly to balance sweetness.)
1/2 cup Unsalted Butter (Contributes to the soft texture.)
3/4 cup Granulated Sugar (Consider brown sugar for a deeper flavor.)
1 large Egg (Acts as a binder and moisture source.)
1 teaspoon Vanilla Extract (Almond extract can be a delightful alternative.)
1 cup Vanilla Custard (Use store-bought or homemade.)
1 cup Semi-Sweet Chocolate Chips (Feel free to swap in dark chocolate.)
2 tablespoons Vegetable Oil (Coconut oil is a good substitute.)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 3: Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Step 4: Add in the egg and vanilla extract, beating until well combined.
Step 5: Gradually fold the dry mixture into the wet ingredients until just integrated.
Step 6: Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
Step 7: Bake for 10-12 minutes or until the edges are lightly golden. Cool on a wire rack.
Step 8: Press an indentation into the center of each cookie.
Step 9: Fill the indents with custard using a piping bag or small spoon.
Step 10: Melt the chocolate chips with vegetable oil and drizzle over the filled cookies.
Step 11: Allow the chocolate to set for about 10-15 minutes before serving.

Tips & Variations

For a richer flavor, try using brown sugar instead of granulated sugar in the dough.
Swap vanilla extract with almond extract to add a different but delightful aroma.
Use dark chocolate chips if you prefer a less sweet topping.
Try homemade custard for a fresher and customizable filling.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. If needed, gently warm in the microwave for 10-15 seconds to soften the custard before enjoying.

How to Serve

A close-up view of round cookies with three layers: the base is a light golden soft cookie with a crumbly texture, the middle layer is a smooth and creamy white filling, and the top layer features dark glossy chocolate drizzled in thick lines. One cookie is bitten in the front showing the creamy filling inside, while the others are whole in the background. All cookies rest on a wooden board, with a small drop of chocolate on the board near the bitten cookie. The background is softly blurred, and the image has warm tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard from scratch?

Yes, homemade custard works wonderfully in this recipe and adds a fresh, creamy flavor. Just ensure it is fully cooled before filling the cookies.

Can I freeze these cookie bites?

You can freeze the cookie dough before baking. Scoop onto a baking sheet, freeze until firm, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding a couple of minutes to the baking time. It’s best not to freeze the filled cookies as custard and chocolate topping might separate.