Boston Cream Pie Cookies

Why You’ll Love Boston Cream Pie Cookies Recipe

These cookies combine the comforting texture of a soft cookie with the indulgent flavors of a Boston Cream Pie. They’re portable, elegant, and perfect whether you’re treating yourself or impressing guests. The interplay of sweet whipped cream filling and chocolate glaze delivers a satisfying balance of richness and lightness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all‑purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup heavy cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract (for the cream filling)

• 1 cup semi‑sweet chocolate chips

• 1 tablespoon vegetable oil

Directions

1. Prepare the cookie dough
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing after each, and then stir in the vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet mixture on low speed until just combined. Be careful not to overmix. Cover the dough and refrigerate for at least 30 minutes to help the cookies retain their shape.

2. Make the cream filling
   While the dough chills, whip together heavy cream, powdered sugar, and vanilla extract using a hand mixer. Whip until stiff peaks form (about 3–5 minutes), being careful not to overwhip. Chill the filling until ready to use.

3. Bake the cookies
   Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop rounded dough balls onto the sheets, spacing them ~2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden (the centers may look slightly underbaked). Let cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

4. Prepare the chocolate glaze
   In a microwave‑safe bowl, combine semi‑sweet chocolate chips and vegetable oil. Microwave in 30‑second intervals, stirring between each, until the chocolate is fully melted and smooth (1–2 minutes total). Let the glaze cool slightly before using.

5. Assemble the cookies
   Take one cookie and place a generous dollop of whipped cream filling on its flat side (you can use a piping bag or spoon). Top with another cookie (flat side down) and gently press so the filling spreads toward the edges. Repeat for all cookies.

6. Glaze the cookies
   Dip or drizzle the assembled cookies with the melted chocolate glaze, allowing excess to drip off. Place the glazed cookies on a wire rack to let the chocolate set.

Servings and timing

• Yield: about 24 cookies

• Total time: ~60 minutes (includes ~30 minutes chilling, ~12 minutes baking)

Variations

• Use dark chocolate instead of semi‑sweet for a more intense flavor.

• Add a drop of almond extract or a bit of coffee extract to the cream filling for a flavor twist.

• For mini versions, bake smaller cookies and adjust baking time slightly downward.

• Use a flavored cream (like chocolate or fruit‑infused) in place of plain whipped cream.

• Sprinkle finely chopped nuts or chocolate shavings on top of the glaze before it sets.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator. They stay good for up to 3 days. Before serving, bring them to room temperature to ensure the cream filling is soft. Avoid freezing after assembly (the cream may separate).

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes helps the cookies hold their shape when baking.

Can I use a different type of cream filling?

Yes — you can experiment with pastry cream, stabilized whipped cream, or flavored creams as long as they’re firm enough to hold between cookies.

What if my cream filling becomes too stiff or overwhipped?

If it becomes grainy or starts turning into butter, gently fold in a small amount of fresh whipped cream to loosen it.

Can I make these ahead of time?

You can bake the cookies in advance, and store the cream filling and glaze separately. Assemble close to serving time for the best texture.

Is there a nondairy substitute for heavy cream?

You might try using coconut cream or a nondairy whipping alternative — results may vary in texture and flavor.

Can I freeze these cookies?

It’s not recommended to freeze after assembly because the filling may separate or become watery. You could freeze plain baked cookies and assemble later.

What if my chocolate glaze is too thick?

Stir in a small amount of vegetable oil or warm milk until it reaches a spreadable consistency.

Can I use dark sugar or brown sugar instead of granulated sugar?

You could try light brown sugar for a slight caramel note, but it may affect texture and sweetness balance.

How do I transport these cookies without damage?

Layer them in a container with parchment between layers. Chill them before transport so they’re more stable.

Can I reduce the sugar?

You can reduce the granulated or powdered sugar slightly, but it may affect sweetness, texture, and stability of filling/glaze.

Conclusion

These Boston Cream Pie Cookies offer a delightful, portable take on a dessert classic. With their tender cookies, creamy filling, and rich chocolate glaze, they’re sure to become a favorite for gatherings or special treats at home. Try customizing the filling or chocolate type to make them your own — and enjoy every bite.