Boston Cream Pie Cookies: Your Favorite Dessert, Now in Cookie Form

What Makes Boston Cream Pie Cookies So Irresistible

Let’s start with a confession: I was always the kid who went straight for the middle of the Boston Cream Pie. That custardy center, the chocolate top—it was dessert royalty at every family gathering. But here’s the thing: pie is messy, and cake takes effort. That’s where Boston Cream Pie Cookies come in.

These little guys are everything you love about the classic—vanilla, cream, chocolate—but baked into a portable, shareable, snackable cookie. They’re perfect for parties, bake sales, or honestly just standing over the sink at 11 p.m. with zero regrets.

And trust me, once you make these once, you’ll keep them in your rotation. They’re that good.

Ingredients for Boston Cream Pie Cookies

For the Cookie Dough

• 1 cup unsalted butter, softened (don’t microwave to death—let it come to room temp naturally)
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Cream Filling

• 1 cup heavy cream, cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

For the Chocolate Glaze

• 1 cup semi-sweet chocolate chips
• 1 tbsp vegetable oil

How to Make Boston Cream Pie Cookies

a. Preparing the Cookie Dough

1. Cream the butter and sugar in a stand mixer (or with a hand mixer) until pale and fluffy—3 to 4 minutes. This builds structure.
2. Add eggs, one at a time. Don’t rush it—incorporate fully before adding the next. Then in goes the vanilla.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Dry team meets wet team—mix just until combined. No overmixing here.
4. Cover and chill the dough for 30 minutes. This helps the cookies hold shape and prevents spread. Trust me, this step is key.

Frank’s Note: Soft butter gives you structure. Cold dough gives you shape. Ignore either and you’ll have pancake cookies.

b. Preparing the Cream Filling

1. Grab a cold bowl (metal if you have one) and add heavy cream, powdered sugar, and vanilla.
2. Whip until stiff peaks form. This means when you lift the beaters, the peaks stand straight up.

Most people mess this up: If it starts to look grainy or chunky, you’ve gone too far. Stop when it’s pillowy and smooth.

3. Chill the filling in the fridge while you bake the cookies. Keeps it firm.

c. Baking the Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Scoop tablespoon-sized balls of dough onto the sheet. Keep them spaced—these spread slightly.
3. Bake for 10–12 minutes, until edges are golden and centers are set.
4. Let them cool completely. You can’t rush this. Warm cookies = melted filling.

Pro tip: Rotate the tray halfway through baking for even browning.

d. Melting the Chocolate

1. Combine chocolate chips and oil in a microwave-safe bowl.
2. Heat in 20-second bursts, stirring between each, until silky smooth.

Don’t overdo it. Chocolate burns fast. The oil keeps it shiny and drizzly.

e. Assembling the Cookies

1. Match cookies into pairs—try to find ones that are the same size.
2. Pipe or spoon the chilled cream onto the flat side of one cookie.
3. Gently press the second cookie on top. Don’t squish too hard—you’re building sandwiches, not pancakes.

If you want bakery vibes, use a piping bag for that clean, domed look.

f. Glazing the Cookies

1. Either drizzle the chocolate glaze over each cookie sandwich or dip the top cookie directly in.
2. Set them on a rack or parchment until the chocolate firms up.

Want extra flair? Add chocolate curls or a sprinkle of sea salt before the glaze sets.

 Tips for Perfect Boston Cream Pie Cookies

• Softened Butter Tip: Let butter sit out for an hour. If it dents slightly when you press it, it’s ready.
• Overwhipping Cream: Stop as soon as it holds shape. If it starts looking like butter, you’ve gone too far.
• Storage: Store assembled cookies in the fridge, airtight, for up to 3 days. Let them sit at room temp 5 minutes before serving.
• Optional Toppings: Try chocolate shavings, crushed nuts, or even a dusting of cocoa powder.

Time Guide for Boston Cream Pie Cookies

More Boston Cream Pie Cookie Vibes

• Love fun flavors? Try cotton candy cookies
• Into chocolate + banana? These banana chocolate chip cookies hit the spot
• Want rich and fancy? Go for dulce de leche cheesecake bars
• Like sandwich cookies? Check out strawberry cheesecake cookies
• Feeling nostalgic? Old-fashioned banana bread is always a win
• Need a drink pairing? Sip on a strawberry matcha latte
• No oven? Try this no-bake banana caramel dessert instead

 Benefits of Boston Cream Pie Cookies

Boston Cream Pie Cookies – Quick FAQ

Time to Bake Boston Cream Pie Cookies

There you have it—Boston Cream Pie Cookies that deliver all the flavor of the classic, minus the forks and fuss. They’re fun, fancy-looking, and way easier than making pastry cream or leveling cake layers.

Want to make them your own? Add lemon zest to the filling or switch up the glaze. Use mini cookies for bite-size treats or go jumbo for serious impact.

Make a batch, share a few (or don’t), and let me know how yours turn out. This is the cookie I want to eat—and I bet you will too.

P.S. Love dessert inspiration? Visit my Pinterest page for more sweet ideas and share your cookie creations there!

Boston Cream Pie Cookies: Your Favorite Dessert, Now in Cookie Form

Print Recipe

All the glory of Boston Cream Pie—vanilla, cream, chocolate—but baked into an irresistible cookie. Perfect for parties, bake sales, or midnight fridge raids.

• Author: Emilio
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1.5 hours
• Yield: 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the Cookie Dough:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• For the Cream Filling:
• 1 cup heavy cream, cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• For the Chocolate Glaze:
• 1 cup semi-sweet chocolate chips
• 1 tbsp vegetable oil

Instructions

1. Preparing the Cookie Dough: Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla. In another bowl, whisk flour, baking powder, baking soda, and salt. Combine wet and dry, mix until just combined. Chill dough for 30 minutes.
2. Preparing the Cream Filling: In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill while baking cookies.
3. Baking the Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls onto a lined sheet. Bake 10–12 minutes until edges are golden. Let cool completely.
4. Melting the Chocolate: Microwave chocolate chips with oil in 20-second bursts until smooth and glossy.
5. Assembling the Cookies: Pair cookies by size. Pipe or spoon cream onto one cookie, top with another gently.
6. Glazing the Cookies: Drizzle or dip the top cookie in chocolate glaze. Let set on parchment. Optional: Top with curls or sea salt before glaze sets.

Notes

Let butter soften at room temp—don’t microwave. Don’t overwhip the cream or it’ll split. Store cookies in fridge, airtight, up to 3 days. Optional toppings: chocolate curls, cocoa dust, or crushed nuts.

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 210
• Sugar: 14g
• Sodium: 85mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Keywords: boston cream pie cookies, dessert, sandwich cookie, chocolate glaze