Introduction

These Easy Boston Cream Pie Cookie Bites capture the classic flavors of the beloved dessert in a simple, bite-sized treat. Soft cookies filled with creamy vanilla custard and topped with a smooth chocolate drizzle make these perfect for any occasion.

The image shows a close-up of soft, round cookies arranged in two diagonal rows on a wooden board. Each cookie has a pale, crumbly outer layer with ridged patterns and is generously drizzled with dark chocolate lines on top. The front cookie has a bite taken out, revealing a smooth, light cream filling inside, bordered by a thin layer of chocolate just under the outer dough. The setting has a warm tone with blurred greenery in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup vanilla custard (store-bought or homemade)
1/2 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

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. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Using a small cookie scoop or a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
Step 8: Once cooled, make an indentation in the center of each cookie using your thumb or the back of a measuring spoon.
Step 9: Fill each indentation with about a teaspoon of vanilla custard.
Step 10: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Heat in 30-second increments, stirring in between, until melted and smooth.
Step 11: Drizzle the melted chocolate over the filled cookies. You can also dip them if you prefer an even coating.
Step 12: Allow the chocolate to set for about 10-15 minutes before serving.

Tips & Variations

For an extra flavor boost, add a teaspoon of instant espresso powder to the dry ingredients.
Use homemade pastry cream or vanilla pudding for the custard filling for a fresher taste.
Try topping with white chocolate or a mix of dark and milk chocolate for variation.
If you prefer a thicker chocolate layer, dip the top of each cookie fully into the melted chocolate before setting.

Storage

Store these cookie bites in an airtight container in the refrigerator for up to 3 days to keep the custard fresh. Allow them to come to room temperature before serving, or gently warm them for a few seconds in the microwave. Avoid freezing, as the custard texture may change.

How to Serve

Round cookies arranged closely on a dark wooden board, each cookie showing two layers: a light golden, slightly crumbly base with soft texture, and a smooth, dark brown chocolate drizzle thickly covering the top in organic, uneven swirls. One cookie in the front has a bite taken out, revealing a shiny, creamy pale yellow filling inside. The setting is a white marbled surface with warm, natural light highlighting the glossy chocolate and smooth filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, you can prepare the custard in advance and keep it refrigerated until ready to use. Just make sure it is well chilled before filling the cookies.

What if I don’t have vegetable oil for melting the chocolate?

You can substitute with a small amount of butter or coconut oil to achieve a smooth consistency for the melted chocolate.