Boston Cream Pie is one of America’s most nostalgic desserts — a soft vanilla cake layered with silky custard and topped with rich chocolate. Now imagine all of those flavors transformed into a handheld, bakery-style cookie that melts in your mouth. That’s exactly what Boston Cream Pie Cookies deliver: tender vanilla cookies, a luscious custard filling, and a shiny chocolate ganache that sets beautifully without losing its creamy bite.

This recipe captures everything people love about the original dessert but simplifies it into a fun, elegant, and extremely satisfying cookie. Whether you’re baking for guests, a special event, or just a cozy weekend treat, these cookies feel like a gourmet pastry but come together with easy, approachable steps.

In this article, you’ll get a detailed breakdown of the ingredients, the baking process, troubleshooting tips, variations, storage guidance, and serving ideas — all designed to help you make the best Boston Cream Pie Cookies ever.

Why You’ll Love This Recipe

✔ Bakery-quality flavor — soft vanilla cookie + silky pastry cream + glossy chocolate ganache.
✔ Perfect texture — not dry, not cakey; just the ideal soft bite for sandwiching.
✔ Crowd-pleasing — everyone recognizes the flavor and the cookies look impressive.
✔ Make-ahead friendly — the custard can be prepared ahead and chilled.
✔ Freezer-friendly — store the cookies filled or unfilled for future cravings.

Boston Cream Pie Cookies are everything home bakers love: comfort food meets elegant pastry.

Ingredients Breakdown: What You’ll Need

This recipe uses simple baking staples, but each ingredient plays an important role in creating authentic Boston Cream Pie flavor.

Vanilla Cookie Base

These cookies should be soft, tender, and sturdy enough to hold custard. The ingredients ensure the perfect balance.

• Flour provides structure while keeping the cookie tender.
• Cornstarch (optional) boosts softness.
• Butter adds richness and helps create the melt-in-your-mouth feel.
• Granulated sugar sweetens without adding heaviness.
• Eggs bind the dough and add moisture.
• Vanilla extract is essential for Boston Cream flavor.
• Baking powder creates lift without making the cookies cakey.

Custard Filling

This is the heart of Boston Cream Pie — silky, rich, and velvety.

• Milk forms the base of the pastry cream.
• Egg yolks create thickness and richness.
• Sugar sweetens and smooths the custard.
• Cornstarch thickens without creating an eggy texture.
• Butter finishes the custard with a glossy, creamy texture.
• Vanilla brings classic flavor.

Chocolate Ganache

Simple, glossy, luxurious.

• Heavy cream melts chocolate smoothly.
• Semi-sweet chocolate gives the signature flavor.
• Butter (optional) adds shine and softness.

Step-By-Step Instructions

1. Make the Custard Filling

The custard must be cold before assembling, so start here.

1. Warm the milk in a saucepan until steaming (not boiling).
2. In another bowl, whisk egg yolks, sugar, cornstarch, and salt until pale.
3. Slowly pour warm milk into the yolk mixture while whisking (to temper).
4. Return mixture to saucepan and cook until thickened.
5. Remove from heat and stir in butter and vanilla.
6. Spread into a shallow dish, cover surface with plastic wrap, and chill completely.

Boston Cream Pie Cookies

Soft vanilla cookies filled with silky homemade custard and topped with glossy chocolate ganache.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 2.5 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.75 cup unsalted butter softened
• 1 cup granulated sugar
• 2 eggs large
• 2 tsp vanilla extract

Custard Filling

• 1.5 cups milk
• 3 egg yolks
• 0.5 cup sugar
• 3 tbsp cornstarch
• 2 tbsp butter
• 1 tbsp vanilla extract

Chocolate Ganache

• 1 cup semi-sweet chocolate chopped
• 0.5 cup heavy cream
• 1 tbsp butter optional

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Heat milk until steaming.
2. Whisk egg yolks, sugar, and cornstarch until smooth.
3. Temper yolk mixture with warm milk.
4. Cook until custard thickens, then add butter and vanilla. Chill fully.
5. Cream butter and sugar for cookies.
6. Add eggs and vanilla.
7. Mix dry ingredients and combine with the wet ingredients to form dough.
8. Scoop dough, flatten slightly, and bake at 350°F (175°C) for 10–12 minutes.
9. Make ganache by pouring warm cream over chocolate.
10. Pipe custard onto cooled cookies and sandwich together.
11. Spoon ganache on top and let set.

Notes

Chill custard completely for best assembly.

2. Make the Cookie Dough

1. Beat butter and sugar until fluffy.
2. Add eggs and vanilla.
3. Whisk dry ingredients separately.
4. Add dry ingredients to the wet ingredients until a soft dough forms.
5. Scoop into evenly sized balls.
6. Slightly flatten the tops.
7. Bake until edges are set but not browned — this keeps the cookies soft.

Cool completely before filling.

3. Make the Chocolate Ganache

1. Heat heavy cream until steaming.
2. Pour over chopped chocolate.
3. Let stand 2 minutes, then whisk smooth.
4. Cool slightly until thick but still spreadable.

4. Assemble the Cookies

1. Pipe a swirl of custard onto the bottom of one cookie.
2. Gently press another cookie on top.
3. Spoon or drizzle ganache onto the top cookie.
4. Allow ganache to set for 20–30 minutes.

Tips for Perfect Boston Cream Pie Cookies

Chill the Custard Completely

Warm custard will make the cookies slip and slide. Cold custard gives clean assembly.

Do Not Overbake

The cookies should remain pale. Overbaking = dryness.

Use High-Quality Chocolate

It makes a huge difference in ganache flavor.

Let Cookies Cool Before Assembling

Warm cookies melt custard — not good.

Ganache Too Thin?

Let it cool longer until thickened.

Ganache Too Thick?

Microwave 5 seconds at a time until spreadable.

Variations

Mini Boston Cream Pie Cookies

Make bite-sized versions for parties or events.

Dark Chocolate Ganache

Substitute bittersweet chocolate for a richer flavor.

Whipped Pastry Cream

Fold cooled custard into whipped cream for a lighter filling.

Gluten-Free Version

Use a 1-to-1 gluten-free flour blend.

Serving Suggestions

• Serve chilled for a firmer custard or room temp for a softer bite.
• Great for holiday platters, birthdays, or afternoon coffee treats.
• Add fresh berries on the plate for color contrast.
• Pair with iced coffee, lattes, or hot chocolate.

Storage

• Refrigerator: Up to 4 days
• Freezer (unassembled cookies): 2 months
• Freezer (assembled): 1 month
• Keep in an airtight container to prevent ganache from drying.

Ingredients

Cookies

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Custard Filling

• 1 ½ cups milk
• 3 egg yolks
• ½ cup sugar
• 3 tbsp cornstarch
• 2 tbsp butter
• 1 tbsp vanilla extract

Chocolate Ganache

• 1 cup semi-sweet chocolate
• ½ cup heavy cream
• 1 tbsp butter (optional)

Instructions

1. Heat milk for custard until steaming.
2. Whisk yolks, sugar, cornstarch, and salt.
3. Temper with warm milk, then cook until thick.
4. Add butter and vanilla; chill.
5. Cream butter and sugar for cookies.
6. Add eggs and vanilla.
7. Mix dry ingredients and combine with wet.
8. Scoop dough, flatten slightly.
9. Bake at 350°F (175°C) for 10–12 minutes.
10. Cool completely.
11. Make ganache by combining warm cream and chocolate.
12. Pipe custard onto cookies, sandwich together.
13. Spoon ganache over top cookie.
14. Let set and serve.