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Boston Cream Pie cookie bites on a plate with chocolate glaze and cream filling

Boston Cream Pie Cookie Bites

Delightful cookie bites combining the classic flavors of Boston cream pie in a fun, easy-to-enjoy format.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookie bites
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter Ensure butter is at room temperature
  • 3/4 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
For the Filling and Topping
  • 1 cup Vanilla Custard Homemade recommended, but store-bought is acceptable.
  • 1 cup Semi-Sweet Chocolate Chips For a richer flavor, dark chocolate can be used.
  • 2 tablespoons Vegetable Oil Used to melt the chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well mixed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely.
Filling and Drizzling
  1. Once cooled, use a small spoon to create a slight indentation in the center of each cookie.
  2. Fill each indentation with vanilla custard.
  3. Melt the chocolate chips with vegetable oil in a microwave or a double boiler.
  4. Drizzle the melted chocolate over the filled cookies, letting it set before serving.

Notes

These cookie bites can be served at room temperature or slightly chilled. They can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. For longer storage, freeze for up to three months, layered with parchment paper to avoid sticking. Consider adding crushed nuts or using white chocolate as a variation.