Introduction

These Boston Cream Pie Cookie Bites are a delightful twist on the classic dessert, combining a soft cookie base with creamy custard and a rich chocolate drizzle. Perfect for impressing your guests or treating yourself to a fancy snack.

The image shows a close-up of a cookie with three visible layers: the bottom layer is a soft golden cookie base, the middle layer is a smooth white cream filling, and the top layer is a thin dark chocolate coating with shiny dark chocolate drizzles across the top. The cookie is broken in half, revealing the creamy filling inside, and it sits on a wooden board with more whole cookies blurred in the background on a white marbled texture. 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

Cool cookies completely before adding custard to maintain a firm texture and prevent melting.
Use fresh baking powder and baking soda for the best rise and texture.
Try substituting vanilla extract with almond extract for a different but delightful flavor twist.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
Make your own custard at home to control sweetness and creaminess, or use a quality store-bought version for convenience.

Storage

Store the filled cookie bites in an airtight container in the refrigerator for up to 3 days. To enjoy, bring them to room temperature or warm slightly if desired. Avoid freezing, as the custard filling may separate upon thawing.

How to Serve

A close-up view of small round cookies with three distinct layers: a bottom dark brown chocolate base, a thick middle creamy pale yellow filling, and a soft, light beige dough outer layer. Each cookie is topped with thin dark brown chocolate drizzle lines running across the top. The cookies are placed on a wooden board with a white marbled texture background visible in some parts. One cookie in the front has a bite taken out, showing the creamy filling inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie base ahead of time?

Yes, you can bake the cookies a day ahead and store them in an airtight container. Add the custard filling and chocolate drizzle just before serving for the best texture.

What can I use if I don’t have a piping bag for the custard?

If you don’t have a piping bag, you can use a small spoon to carefully fill the cookie indents with custard. Alternatively, a resealable plastic bag with a small corner cut off works well as a makeshift piping bag.