Description

Delight your taste buds with these Boston Cream Pie Cookie Bites, combining a soft, fluffy cookie base with rich vanilla custard filling and a luscious chocolate drizzle. Perfect as a unique dessert or sweet snack that captures the essence of the classic Boston cream pie in cookie form.

Ingredients

Scale

Dry 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)

Wet Ingredients

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)

Filling & Topping

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

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined and aerated.
Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar with a mixer for 2-3 minutes or until the mixture is light and fluffy, which helps give the cookies a tender crumb.
Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly into the creamed mixture, ensuring it’s fully incorporated to add moisture and flavor.
Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough and to maintain a soft cookie texture.
Shape Cookies: Using a scoop or spoon, place dough portions onto the prepared baking sheet, spacing them apart to allow room for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, indicating they are fully cooked but still soft inside.
Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely to set the structure before filling.
Create Indentation: Once cooled, press an indentation gently into the center of each cookie using your finger or the back of a spoon to hold the custard filling.
Fill with Custard: Fill each indentation with vanilla custard using a piping bag or small spoon, distributing evenly to avoid overflow.
Melt Chocolate and Drizzle: Melt the semi-sweet chocolate chips together with the vegetable oil until smooth, then drizzle this chocolate over the custard-filled centers of the cookies creating an appealing finishing touch.
Set Chocolate: Allow the chocolate topping to set at room temperature for 10-15 minutes before serving so it firms up nicely for a perfect bite.

Notes

For a richer flavor, you can substitute brown sugar for the granulated sugar.
Almond extract can be used in place of vanilla extract for a different flavor twist.
If you prefer, use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
Store cookies in an airtight container in the refrigerator for up to 3 days to keep custard fresh.
Ensure custard is fully cooled before filling to prevent melting.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Boston Cream Pie, cookie bites, custard filled cookies, chocolate drizzle, dessert cookies, homemade cookies