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Soft and chewy Boston Cream Pie Cookies are the perfect answer when you crave something nostalgic yet playful. These easy-to-hold treats capture everything you love in the traditional dessert — that dreamy vanilla center and rich chocolate topping — but in a cookie you can eat with your hands. I started making these for birthday parties and now everyone asks for them by name. You get the flavors of a classic American bakery in just half an hour.
I made these on a rainy Saturday with my niece and she said they were better than cake. They disappeared before dinner was on the table.
Ingredients
- All purpose flour: creates a soft but sturdy cookie base check for freshness and keep it stored airtight
- Baking powder: gives the cookies a gentle lift make sure yours still fizzes in water so it is active
- Salt: sharpens every flavor always use fine table or sea salt for even mixing
- Unsalted butter: provides rich flavor and chew buy good quality and let it fully soften
- Granulated sugar: sweetens and adds tenderness go with cane sugar for best taste
- Egg: binds everything and adds moisture fresh eggs make the cookies fluffier
- Vanilla extract: deepens the pudding flavor pure vanilla is worth the little extra
- Instant vanilla pudding mix: creates that creamy Boston cream filling avoid cook and serve pudding for the right texture
- Cold milk: brings the pudding together whole milk makes the most luscious filling but any works
- Semi sweet chocolate chips: melt into a glossy topping classic bittersweet flavor shines through
- Heavy cream: makes the ganache shiny and smooth look for cream with at least 36 percent fat
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour baking powder and salt until completely combined. This prevents clumps and helps the cookies bake evenly.
- Cream the Butter and Sugar:
- In a separate bowl use a handheld mixer or stiff whisk to cream softened butter with the sugar. Beat at least three minutes until the mixture is light and fluffy. A lighter base means softer cookies.
- Add Egg and Vanilla:
- Crack in the egg and pour in the vanilla extract. Mix until fully incorporated. Scrape down the bowl so nothing gets left out.
- Combine Wet and Dry Ingredients:
- Add the dry ingredient blend to your wet mixture in two or three additions. Stir gently to avoid overmixing or the cookies may toughen.
- Shape the Cookies:
- Scoop tablespoon sized mounds of dough onto a parchment lined baking sheet. Gently flatten each mound and use your thumb or the back of a spoon to create a small indent in the center.
- Bake the Cookies:
- Set the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake eight to ten minutes until the edges are golden and the centers look just set. Let them cool on the sheet for five minutes then move to a rack to finish cooling.
- Prepare the Vanilla Pudding:
- Pour the pudding mix and cold milk into a bowl and whisk steadily two to three minutes until thick. Chill in the fridge for at least five minutes to set up for piping.
- Make the Chocolate Ganache:
- Warm heavy cream on the stove or in the microwave until it just begins to simmer. Pour it directly over the chocolate chips in a heat proof bowl. Let it sit undisturbed two minutes then stir until glossy.
- Assemble the Cookies:
- Using a spoon or piping bag add thick vanilla pudding to each cookie’s indent. Drizzle or spoon chocolate ganache over the pudding. Let the chocolate set before arranging on a plate.
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My favorite ingredient here has to be the instant pudding mix. It whips up in a flash and brings that signature Boston cream flavor you just cannot fake. My mother used to make the custard from scratch but after discovering the shortcut she joined me on team pudding mix. We make these for every family baby shower now.
Storage Tips
Store the assembled cookies in a single layer in an airtight container in the fridge. They will last two days before the filling softens the cookie. For freshest results add the pudding and ganache the day you plan to serve them. You can freeze the baked unfilled cookies for a month and thaw as needed.
Ingredient Substitutions
If you want to go gluten free use a one to one gluten free flour blend in place of the all purpose flour. For a dairy free option swap in a vegan butter stick and use dairy free milk for the pudding. The ganache works well with coconut cream and dairy free chips. You can use white chocolate for a sweeter twist.
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Serving Suggestions
Pile these cookies on a pretty glass stand for birthdays or holidays or tuck a few into lunchboxes for lunch break happiness. My family loves to nibble on these with hot or iced coffee. They are also fun to dress up with colored sprinkles for a festive touch at parties.
Cultural and Historical Context
Boston Cream Pie is the official dessert of Massachusetts and dates back to the Parker House Hotel in the 1800s. This cookie version lets you enjoy the famous dessert on a road trip or picnic. I think every American bakery has its own take and this is the one I come back to year after year.
Recipe FAQs
- → How do I prevent cookies from spreading too much?
Chill your dough before baking and avoid over-creaming the butter to help maintain shape and achieve a soft texture.
- → Can I use homemade pudding instead of instant?
Yes, homemade vanilla pudding works well as long as it is thick enough to hold in the cookie center without running.
- → How do I store these cookies?
Store in an airtight container in the refrigerator for up to three days to keep the pudding fresh and cookies soft.
- → Is it possible to freeze assembled cookies?
Freezing is not recommended once filled, as the pudding may change consistency. Freeze plain cookies and add fillings after thawing.
- → What kind of chocolate works best for ganache?
Semi-sweet chocolate chips or chopped chocolate bars are ideal for a glossy, flavorful ganache that pairs with vanilla filling.