Introduction

These Boston Cream Pie Cookie Bites capture the classic dessert’s flavors in a delightful, bite-sized treat. Soft cookies filled with creamy vanilla custard and topped with rich chocolate make for an irresistible sweet snack perfect for any occasion.

A close-up of a soft, golden cookie with a creamy white filling inside, revealing a bite taken from the front cookie to show smooth texture; the cookie surface is slightly crumbly with a shiny dark chocolate drizzle forming thin, even lines across the top; multiple similar cookies are blurred softly in the background, all resting on a wooden surface. 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

Use brown sugar instead of granulated sugar for a richer, caramel-like flavor in the cookies.
Try almond extract in place of vanilla for a subtle but delicious twist.
Swap semi-sweet chocolate chips for dark chocolate to deepen the chocolate flavor.
If you prefer a homemade touch, make your own vanilla custard for fresher taste and texture.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 3 days to keep the custard fresh. Bring to room temperature before serving for best texture, or enjoy chilled. Avoid freezing, as the custard filling may lose its creaminess.

How to Serve

A soft, round cookie with a light beige color sits broken in half on a wooden board, showing three layers inside: a thin dark chocolate base layer, a thick creamy white filling in the middle, and a crumbly biscuit top layer. The top has shiny dark chocolate drizzles running parallel across the cookie’s surface, creating thin stripes. In the background, more whole cookies are slightly blurred on the same wooden board, all with the same chocolate drizzle. The scene is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be slightly denser and have a nuttier flavor.

Is it necessary to use vegetable oil with the chocolate?

The vegetable oil helps melt the chocolate smoothly for drizzling. Coconut oil is a great alternative, but avoid skipping this step to prevent the chocolate from hardening too quickly.