Boston Cream Pie Cookie Bites (Printable)

Soft vanilla sandwich cookies filled with homemade custard and dipped in chocolate glaze.

# What You Need:

→ Cookie Base

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/3 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons milk

→ Custard Filling

10 - 3/4 cup whole milk
11 - 2 tablespoons granulated sugar
12 - 1 egg yolk
13 - 1 tablespoon cornstarch
14 - 1/2 teaspoon vanilla extract
15 - Pinch of salt

→ Chocolate Glaze

16 - 2 ounces semi-sweet chocolate, chopped
17 - 2 tablespoons heavy cream
18 - 1 teaspoon unsalted butter

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add egg and vanilla extract, mixing until incorporated.
04 - Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until a soft dough forms, being careful not to overmix.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on prepared baking sheet with 2 inches of space between each. Flatten slightly with palm.
06 - Bake for 10-12 minutes until edges are lightly golden. Transfer to wire rack and cool completely before filling.
07 - Combine milk, sugar, egg yolk, cornstarch, vanilla, and salt in a saucepan. Cook over medium heat, whisking continuously, until mixture thickens, about 3-4 minutes. Remove from heat and place plastic wrap directly on surface. Refrigerate until set.
08 - Place chopped chocolate, heavy cream, and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and glossy. Allow to cool slightly.
09 - Pipe or spread approximately 1 teaspoon of custard onto flat side of half the cooled cookies. Top with remaining cookies to create sandwiches.
10 - Spoon or pipe chocolate glaze over top of each cookie sandwich. Allow glaze to set completely at room temperature until firm.

# Expert Tips:

01 -
  • That first bite when chocolate cracks and custard spills out is pure magic
  • They look like you spent hours but come together in under an hour
  • Portable portion control that somehow disappears faster than full sized desserts
02 -
  • Hot custard melts cookie bottoms immediately and creates a sad situation, patience is not optional here
  • Chocolate glaze that is too warm runs right off the cookies and pools everywhere, let it cool until it is thick like honey
  • These need to chill in the refrigerator after assembly to set properly, but serve at room temperature for the best texture
03 -
  • Chill the assembled cookies before glazing to prevent chocolate from sliding off the custard layer
  • Toast the bottom of one cookie slightly for a warm contrast against the cool custard, just do not do this if you plan to store them

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