Introduction

These Boston Cream Pie Cookie Bites combine the nostalgic flavors of the classic dessert into a fun, bite-sized treat. Soft cookies filled with creamy custard and topped with a rich chocolate drizzle make for an irresistible indulgence perfect for any occasion.

A round cookie is shown broken in half at the front, revealing three layers: a soft, pale yellow dough outer layer, a thin dark brown chocolate layer inside, and a creamy white filling center. The cookie's top is decorated with dark glossy chocolate drizzles in curved lines. In the background, whole cookies with the same layered look and chocolate drizzle sit on a wooden board. The setting has a white marbled texture 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

For a richer flavor, substitute brown sugar for granulated sugar.
Try almond extract instead of vanilla for a different twist.
Use dark chocolate chips for a less sweet, more intense chocolate topping.
Make your own vanilla custard from scratch for a fresher taste.
Coconut oil works well in place of vegetable oil for melting chocolate and adds a hint of coconut flavor.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 3 days. Because they contain custard, keeping them chilled helps maintain freshness. Let them sit at room temperature for about 10 minutes before serving to soften the chocolate and custard. Avoid freezing as it can affect the texture of the custard filling.

How to Serve

The image shows a row of soft, round cookies with a creamy white filling inside, partially bitten in the front to reveal the smooth filling. The cookie dough layer is light beige and crumbly, surrounding the thick, pale cream center. Each cookie is topped with dark, glossy chocolate drizzled in neat horizontal lines across the top. The cookies are arranged closely together on a dark wooden surface, highlighting their texture and rich colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature slightly before scooping and baking.

What can I use if I don’t have custard on hand?

If custard isn’t available, pastry cream, thick vanilla pudding, or even a cream cheese frosting can work as tasty alternatives for the filling.