Boston Cream Pie Cookies – Soft Cake Cookies Filled With Vanilla Custard and Topped With Silky Chocolate Ganache

If you’re a fan of the classic Boston Cream Pie — that nostalgic combination of fluffy yellow cake, smooth vanilla custard, and glossy chocolate glaze — then you’re going to fall head-over-spoon for these Boston Cream Pie Cookies. They take everything you love about the original dessert and reimagine it in the most irresistible, handheld form.

These cookies are soft, tender, cake-like, and lightly sweet, with a buttery vanilla flavor that perfectly mimics the taste of classic yellow cake. Sandwiched between two cookies is a rich, silky pastry cream that’s lusciously thick, smooth, and deeply infused with vanilla. And then — the pièce de résistance — each cookie is finished with a layer of shiny chocolate ganache that sets just enough to stay glossy but still melts in your mouth.

It’s all the flavors of a bakery-style Boston cream pie, but in a delightful, portable, bite-size treat.

Boston Cream Pie is an iconic American dessert dating back to the 1850s at the Parker House Hotel in Boston. Despite being called a “pie,” it’s actually a cake layered with vanilla custard and topped with chocolate. It quickly became a beloved classic — comforting, elegant, and timeless. Reimagining it as a cookie brings that same charm into an easier, more shareable treat perfect for parties, holidays, potlucks, bake sales, or simple afternoon cravings.

These Boston Cream Pie Cookies look special enough for celebrations but are surprisingly easy to prepare. The cookies come together with pantry staples, the pastry cream is foolproof, and the ganache takes just minutes. Once assembled, the combination is heavenly — soft, creamy, chocolatey, and unforgettable.

Let’s bake the cookie version of a beloved American classic.

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Ingredients:

Cake-Style Cookies:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• ½ cup milk

Vanilla Pastry Cream Filling:

• 1 cup milk
• 2 egg yolks
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla extract or vanilla bean paste

Chocolate Ganache Topping:

• ½ cup chocolate chips or chopped chocolate
• ¼ cup heavy cream
• 1 teaspoon butter (optional for shine)

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Instructions:

Make the Pastry Cream:

1. Heat the Milk
   Warm milk in a saucepan over medium heat until steaming.
2. Whisk the Yolks
   Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
3. Temper the Eggs
   Slowly pour warm milk into yolks, whisking continuously.
4. Thicken the Cream
   Return mixture to saucepan. Cook over medium heat, whisking constantly, until thick and pudding-like.
5. Finish with Butter & Vanilla
   Remove from heat. Stir in butter and vanilla. Let cool completely, then chill.

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Make the Cookies:

1. Preheat Oven
   Preheat to 350°F (175°C). Line baking sheets with parchment.
2. Cream Butter & Sugar
   Beat butter and sugar until light and fluffy.
3. Add Egg & Vanilla
   Mix in egg and vanilla.
4. Combine Dry Ingredients
   Whisk flour, baking powder, baking soda, and salt in a separate bowl.
5. Alternate Mixing
   Add half the dry ingredients, then milk, then remaining dry ingredients. Mix gently.
6. Scoop & Bake
   Scoop tablespoons of dough onto baking sheets. Bake 10–12 minutes until lightly golden at edges.
7. Cool Completely
   Cool before assembling.

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Make the Chocolate Ganache:

1. Heat Cream
   Warm cream until steaming.
2. Pour Over Chocolate
   Add cream to chocolate chips. Let stand 3 minutes.
3. Stir Until Smooth
   Add butter for shine if desired. Cool slightly to thicken.

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Assemble the Cookies:

1. Add a spoonful (or piped swirl) of pastry cream onto the flat side of each cookie.
2. Top with a second cookie to make a cream-filled sandwich.
3. Spoon chocolate ganache over the top cookie.
4. Let set for 10–20 minutes at room temperature.

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Tips & Tricks

• Chill the pastry cream: Makes assembling much easier.
• Don’t overbake cookies: Keep them soft and cake-like.
• Use vanilla bean paste: Gives deeper, richer flavor.
• Let ganache thicken slightly: Helps it set beautifully.
• Make ahead: Cookies and cream can be prepared 1 day ahead.

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Variations

• Mini Boston Cream Pie Bites: Use teaspoon-sized cookies.
• Chocolate Pastry Cream: Add 1 tablespoon cocoa powder.
• Lemon Boston Cream: Add 1 teaspoon lemon zest to pastry cream.
• Gluten-Free Version: Use 1:1 GF flour blend.

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Serving Suggestions

• Serve chilled or room temperature
• Pair with coffee or tea
• Perfect for holidays, birthdays, bake sales
• Add sprinkles for a fun twist

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Storage Information

• Refrigerator: 3–4 days in airtight container
• Freezer (unfilled cookies): Up to 2 months
• Do not freeze filled cookies: Pastry cream texture changes

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FAQ

Can I use instant pudding instead of pastry cream?
Yes — vanilla pudding works as a shortcut.

Can I make these as single cookies instead of sandwiches?
Absolutely — top each cookie with cream and ganache.

Do these need to be refrigerated?
Yes — because of the custard filling.

Why did my ganache crack?
Ganache was too cold or too thick — warm it slightly.

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History / Fun Facts

Boston Cream Pie became Massachusetts’ official state dessert in 1996. Its cookie counterpart captures the same flavors in a fresh, fun, and deliciously handheld form. The contrast of cake, cream, and chocolate has been a favorite combination for more than 150 years — and now it shines in cookie form.