These elegant bite-sized cookies capture all the classic flavors of Boston cream pie in a compact, handheld form. With layers of tender vanilla cookie, smooth pastry cream, and a rich chocolate ganache topping, they make a delightful addition to any dessert spread.
Why You’ll Love This Recipe
Mini Boston Cream Pie Cookies are the perfect fusion of texture and flavor. Soft vanilla cookies serve as the base and top, sandwiching a creamy vanilla custard in the center, all finished with a glossy chocolate ganache. They’re portable, easy to serve, and offer a sophisticated twist on a traditional dessert without the need for slicing or plating. Ideal for parties, afternoon tea, or just a sweet treat at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookies:
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all-purpose flour
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baking powder
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salt
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unsalted butter, softened
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granulated sugar
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egg
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vanilla extract
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milk
For the pastry cream:
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whole milk
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egg yolks
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granulated sugar
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cornstarch
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vanilla extract
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unsalted butter
For the chocolate ganache:
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semi-sweet chocolate chips
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heavy cream
Directions
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Make the cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy.
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Beat in the egg and vanilla extract. Gradually mix in the dry ingredients and milk until a soft, cohesive dough forms.
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Scoop small rounds of dough onto the prepared baking sheet and flatten them slightly.
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Bake for 8–10 minutes, or until the edges are just set. Allow cookies to cool completely on a wire rack.
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Make the pastry cream: In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
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Remove from heat and stir in the vanilla and butter until smooth. Let cool completely before using.
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Make the ganache: Heat the cream in a small saucepan until hot but not boiling. Pour over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
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Assemble the cookies: Spoon or pipe the cooled pastry cream onto the flat side of half the cookies. Top each with another cookie to form a sandwich.
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Gently spoon chocolate ganache over the top of each cookie sandwich. Refrigerate until the ganache sets.
Servings and timing
This recipe makes approximately 12 mini cookie sandwiches. Total preparation time is around 45 minutes, including about 20 minutes for baking and 25 minutes for preparing and assembling the components.
Variations
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Chocolate Cookies: Use a chocolate cookie base for a deeper cocoa flavor.
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Flavored Cream: Add a touch of coffee extract, orange zest, or almond flavoring to the pastry cream.
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Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free option.
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Mini Tartlets: Instead of cookies, use mini tart shells for a Boston cream tart variation.
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Drizzle Finish: Drizzle ganache over the top in a zigzag pattern instead of fully coating for a lighter touch.
Storage/Reheating
Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for 10–15 minutes before serving for the best texture. These cookies are not ideal for freezing once assembled due to the pastry cream, but the cookies and pastry cream can be made separately and stored (cookies at room temperature and cream in the refrigerator) for up to 2 days in advance.
FAQs
Can I make the pastry cream ahead of time?
Yes, pastry cream can be made up to 2 days in advance and stored in the refrigerator.
Do these cookies need to be refrigerated?
Yes, because of the pastry cream and ganache, they should be stored in the refrigerator.
Can I freeze these cookies?
Assembled cookies are not ideal for freezing, but you can freeze the cookies separately and make the filling fresh.
What kind of chocolate is best for ganache?
Semi-sweet chocolate chips or chopped bars are ideal for a balanced flavor, but dark chocolate can also be used.
Can I use store-bought pudding instead of pastry cream?
Yes, though it won’t be as rich or thick as homemade pastry cream.
How can I thicken pastry cream if it’s too runny?
Cook it slightly longer over medium heat and ensure the cornstarch fully activates. Chill thoroughly before use.
Can I make this recipe dairy-free?
Yes, substitute dairy-free butter, milk, and cream, and use dairy-free chocolate for the ganache.
Can I make these cookies larger?
Yes, but be sure to adjust baking time accordingly and use more filling per sandwich.
Is it okay to skip the ganache?
You can skip it or replace it with a chocolate drizzle or dusting of powdered sugar for a lighter version.
What can I do if my ganache is too runny?
Let it cool slightly or add more chocolate to thicken the consistency.
Conclusion
Mini Boston Cream Pie Cookies deliver all the charm and indulgence of the traditional cake in a compact, modern form. With layers of buttery cookie, luscious custard, and smooth ganache, they’re an irresistible treat that combines elegance with approachability—perfect for any occasion or simply satisfying a sweet craving.
Print
Mini Boston Cream Pie Cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes plus chilling
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These elegant bite-sized treats feature soft vanilla cookies layered with luscious pastry cream and topped with rich chocolate ganache—bringing all the flavors of classic Boston cream pie in a deliciously portable form.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup granulated sugar (for pastry cream)
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract (for pastry cream)
- 1 tablespoon unsalted butter (for pastry cream)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until creamy. Add egg and vanilla extract.
- Gradually mix in the dry ingredients, then stir in milk to form a soft dough.
- Scoop small rounds onto the prepared baking sheet and flatten slightly.
- Bake for 8–10 minutes until edges are set. Let cookies cool completely.
- To make the pastry cream, whisk milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened.
- Remove from heat and stir in vanilla extract and butter. Let cool completely.
- For the ganache, heat cream until hot and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
- To assemble, spoon or pipe pastry cream onto the flat side of half the cookies, then top with another cookie.
- Spoon chocolate ganache on top of each sandwich cookie. Chill until set before serving.
Notes
- Cookies should be fully cooled before assembling to prevent melting the filling.
- Chill assembled cookies to help set the ganache for a cleaner finish.
- Pastry cream can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 10g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
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