Boston Cream Pie Cookie Bites are a heavenly fusion of buttery cookies, creamy custard filling, and rich chocolate ganache, making them the ultimate Mini Dessert Treat. These bite-sized delights, inspired by the classic Boston Cream Pie, are perfect for parties, holidays, or a sweet indulgence at home. With a simple step-by-step process, you’ll create a treat that’s sure to wow your guests and satisfy your sweet tooth.
Why You’ll Love Boston Cream Pie Cookie Bites
I’m smitten with Boston Cream Pie Cookie Bites because they pack the flavors of a classic dessert into a Mini Dessert Treat that’s easy to share and even easier to love. The tender cookies, luscious cream, and glossy ganache create a perfect balance of textures and tastes. They’re surprisingly simple to make, yet look impressive, making them ideal for any occasion, from casual gatherings to fancy celebrations.
Ingredients for Boston Cream Pie Cookie Bites
Here’s what you’ll need for Boston Cream Pie Cookie Bites (makes ~24 cookie sandwiches):
Cookies:
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Cream Filling:
- 1 cup whole milk
- ¼ cup sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 large egg yolks
- 1 tsp vanilla extract
Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Equipment:
- Baking sheets
- Parchment paper
- Large mixing bowl
- Medium saucepan
- Small saucepan
- Whisk and spatula
- Wire racks
- Fine-mesh sieve
- Piping bag or spoon
Ingredient Tips:
- Butter: Softened for easy creaming; unsalted for flavor control.
- Flour: All-purpose for tender cookies; measure accurately to avoid dense dough.
- Milk: Whole for rich custard; avoid skim for best texture.
- Chocolate Chips: Semi-sweet for balance; use high-quality for smoother ganache.
- Egg Yolks: Fresh for vibrant custard; save whites for another recipe.
Directions for Boston Cream Pie Cookie Bites
Let’s create these irresistible Boston Cream Pie Cookie Bites!
Bake the Cookies
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, I cream 1 cup softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes.
- I beat in 2 eggs one at a time, then add 1 tsp vanilla extract. In a separate bowl, I whisk 2 ½ cups flour, 1 tsp baking powder, and ½ tsp salt.
- I gradually mix the dry ingredients into the wet until combined.
- I drop rounded teaspoonfuls of dough onto the baking sheets, flatten slightly with a sugar-dipped glass, and bake for 10–12 minutes until edges are lightly golden.
- I cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
Prepare the Cream Filling
- In a medium saucepan, I combine 1 cup milk, ¼ cup sugar, 2 tbsp cornstarch, and ¼ tsp salt, cooking over medium heat while stirring constantly until thickened and boiling, about 5 minutes.
- I boil for 1 minute, then remove from heat.
- In a small bowl, I lightly beat 2 egg yolks, gradually stirring in ½ cup hot mixture to temper.
- I return the yolk mixture to the saucepan, cook over medium heat, stirring until it boils again, then boil for 1 minute.
- I remove from heat, stir in 1 tsp vanilla extract, strain through a fine-mesh sieve, cover, and cool to room temperature, stirring occasionally.
Make the Chocolate Ganache
- In a small saucepan, I heat ½ cup heavy cream over medium heat until bubbles form around the edges, then remove from heat.
- I add 1 cup semi-sweet chocolate chips, whisking until smooth.
- I cool the ganache to room temperature until spreadable, stirring occasionally.
Assemble the Cookie Bites
- Once cooled, I spoon or pipe a dollop of cream filling onto the flat side of one cookie, then top with another to form a sandwich.
- I drizzle or spread chocolate ganache over each Boston Cream Pie Cookie Bites sandwich for a glossy finish.
Serve and Enjoy
- I serve the Boston Cream Pie Cookie Bites fresh for the best texture, arranging them on a platter for a stunning display.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Cooling Time: 1 hour
- Total Time: ~1 hour 42 minutes
- Yield: ~24 cookie sandwiches
- Calories: ~180 kcal per cookie sandwich
- Macros per Serving: 20g carbs, 2g protein, 10g fat, 1g fiber
Variations
Try these twists on Boston Cream Pie Cookie Bites:
- Chocolate Swap: Use dark or milk chocolate for a bolder or sweeter Mini Dessert Treat.
- Citrus Zest: Add 1 tsp lemon or orange zest to the cream for a fresh Mini Dessert Treat.
- Nutty Crunch: Sprinkle chopped almonds or hazelnuts over the ganache for texture.
- Mini Pies: Use a cookie cutter for round cookies to mimic mini pies.
- Boozy Kick: Add 1 tsp coffee liqueur to the ganache for an adult twist.
Serving Ideas:
- Pair with Layla Cooks’ Crockpot Kielbasa and Green Beans for a sweet-savory meal.
- Serve with fresh berries or whipped cream to complement the Mini Dessert Treat.
- Offer at a tea party with a dusting of powdered sugar for elegance.
Storage
I store Boston Cream Pie Cookie Bites in an airtight container in the refrigerator for up to 3–4 days, placing parchment paper between layers to prevent sticking. For freezing, I arrange them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 1 month, thawing in the fridge before serving. The cookies may soften slightly over time due to the cream filling.
Serving Tips
- Presentation: Arrange Boston Cream Pie Cookie Bites on a decorative platter for a showstopping dessert spread.
- Garnish: Dust with powdered sugar or cocoa powder before serving for an elegant touch.
- Pairing: Serve with cold milk, hot coffee, or tea to balance the rich flavors.
- Chill Slightly: Enjoy slightly chilled for a firm cream filling and glossy ganache.
- Portion Size: Serve 1–2 bites per person for a perfect sweet treat.
FAQs
Here are answers to some common questions about this recipe:
Can I freeze Boston Cream Pie Cookie Bites?
Yes, you can freeze Boston Cream Pie Cookie Bites for up to 1 month. Place them in a single layer on a baking sheet until frozen solid, then transfer to an airtight container or freezer bag with parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.
Can I substitute the semi-sweet chocolate chips in the ganache with other types of chocolate?
Absolutely! While semi-sweet chocolate provides a balanced flavor, you can use milk chocolate for a sweeter taste or dark chocolate for a more intense cocoa flavor in the ganache.
How can I ensure the cream filling is smooth and lump-free?
To achieve a smooth cream filling, it’s essential to stir constantly while cooking over medium heat. Gradually add the hot milk mixture to the beaten egg yolks, stirring continuously, to temper the eggs and prevent them from curdling. Straining the mixture through a fine-mesh sieve before cooling can also help remove any lumps.
Can I make the cookies ahead of time and assemble later?
Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 2 days. Prepare the cream filling and ganache as directed, storing them separately in the refrigerator. When ready to serve, assemble the Boston Cream Pie Cookie Bites by spreading the cream filling between two cookies and topping with ganache.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Enjoy the delightful blend of buttery cookies, rich cream filling, and decadent chocolate ganache in every bite of our Boston Cream Pie Cookie Bites. Whether for a party, special occasion, or simply as a sweet treat, this recipe promises to impress. Try it today and treat yourself to a taste of indulgence!
Boston Cream Pie Cookie Bites
Ingredients
Cookies:
- 1 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Filling:
- 1 cup milk
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Cookies:
- Preheat oven to 350°F (175°C).
- Cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, mixing until well combined.
- Drop rounded teaspoonfuls of dough onto baking sheets. Flatten slightly with the bottom of a glass dipped in sugar.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Cream Filling:
- In a medium saucepan, combine milk, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly until mixture thickens and boils.
- Boil and stir for 1 minute, then remove from heat.
- In a small bowl, beat egg yolks slightly. Gradually stir about 1/2 cup of the hot mixture into the egg yolks.
- Return egg mixture to the saucepan. Cook over medium heat, stirring constantly until mixture boils.
- Boil and stir for 1 minute, then remove from heat. Cover and cool to room temperature, stirring occasionally.
Chocolate Ganache:
- Heat cream in a small saucepan over medium heat until bubbles form around the edges; remove from heat.
- Add chocolate chips and whisk until smooth. Cool to room temperature or until spreadable, stirring occasionally.
Notes
- Ensure cookies are completely cooled before assembling to prevent the cream filling from melting.
- For a richer flavor, you can use dark chocolate chips in the ganache instead of semi-sweet.
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