Quick and Easy Boston Cream Pie Cookies Recipe
It’s time to turn the classic dessert of Boston cream pie into its cookie form! These Boston cream pie cookies are the perfect blend of convenience and taste. Using pre-made cookie dough for the crusts and instant pudding for the filling, this is a shortcut recipe that you can make in a jiffy.
With a crunchy sugar cookie base, velvety vanilla cream, and decadent chocolate ganache topping, each bite is the perfect combo of flavor and texture. These cookies are easy to make and perfect for events year round.
Easy and Creamy Boston Cream Pie Cookies
Back when I worked at Baker’s Square in high school, Boston Cream Pie was something I grabbed on occasion. It wasn’t a top pick for me, but it was up there. I think I liked that it was more like a cake than a pie. I’m not a big fan of pie crust in general.
It was definitely a must that we add Boston cream pie sugar cookies to the whole pie cookie lineup. By now, we have a pretty good collection of fruit pie cookies and cream pie cookies, so there’s something for everyone.
For a similar flavor combo in cake form, give this chocolate eclair cake a try.
Reasons You’ll Love Boston Cream Pie Cookie Cups
- Quick and Easy: Using the pre-made sugar cookie dough and instant pudding definitely saves some time.
- Creamy and Dreamy: The vanilla cream filling is light, creamy, and packed with flavor. It might even be the best custard you’ve ever tasted.
- Chocolatey Touch: The rich chocolate ganache adds an irresistible, smooth chocolate layer that really goes well with the creamy filling.
- Perfect All Year: Although the refreshing custard gives me spring and summer dessert vibes, these cookies are perfect for any holiday or event year round.
- Easy to Tweak: You can make changes to the recipe pretty easily. Use dark chocolate for the ganache, add some powdered sugar for extra sweetness, or swap out the cookie dough flavor for the crusts.
Ingredients
Here’s what you need to make this recipe for Boston cream pie cookie bites. The measurements are in the recipe card below.
- Refrigerated sugar cookies (break and bake cookies)
- Instant vanilla pudding mix
- Heavy whipping cream
- Milk
- Chocolate chips
- Butter
Directions
Preheat the oven to 350°F and grease two 12-cup muffin tins with nonstick spray.
Roll sugar cookie dough into balls and place them in the muffin tins. Press the dough into the bottom and up the sides with a tart shaper or spoon to form a crust.
Bake for 10-13 minutes until golden brown. After baking, press the center of each cookie again to deepen the divot. Let them cool in the pan, then transfer to a wire rack.
Mix instant vanilla pudding, 1 cup heavy whipping cream, and milk in a bowl until smooth. Refrigerate this mixture.
Heat 1/3 cup heavy whipping cream in the microwave for 30-45 seconds. Add chocolate chips and butter, let it sit for 5 minutes, then stir until smooth.
Refrigerate the ganache for 5 minutes, stir, and repeat the chilling and stirring in 5-minute intervals for 15-25 minutes until it’s thick.
Spoon vanilla cream into each cookie crust, then top with a dollop of chocolate ganache.
Let the cookies set before serving. Store them in the fridge, loosely covered.
Pie Cookies Galore
If you want to have a whole dessert table full of pie cookies, we got you! Serve these Boston cream sugar cookies next to banana cream pie cookies, French silk pie cookies, and key lime pie cookies for a variety of choices.
Recipe Swaps and Variations
Cookie Crust Swap: Instead of refrigerated sugar cookie dough, you can make your favorite homemade sugar cookie dough or any other flavor to mix it up.
Pudding Flavor Change: While vanilla pudding fits the Boston Cream pie flavor we are going for, there’s no reason you can’t experiment with other flavors. Try chocolate or banana pudding for a fun twist.
Ganache Switch: Again, chocolate would be typical with Boston Cream, but get crazy with white or dark chocolate chips to have fun with flavor combos.
Additions: Stir in some mini chocolate chips or sliced bananas in the custard filling for extra flavor and texture.
Toppings: Before serving, you can sprinkle the cookies with powdered sugar or drizzle with caramel for even more sweetness.
Kitchen Tools Needed
- Muffin tins (2 regular size, 12 cups each)
- Nonstick cooking spray
- Tart shaper or the back of a spoon
- Mixing bowl
- Whisk
- Microwave-safe bowl or a double boiler
- Tablespoon or portion scoop
- Wire rack for cooling
Storage
Store any leftover pie cookies in an airtight container in the fridge for up to 3-4 days. Make sure you cool the crusts completely before adding the filling so they don’t get soggy.
Recipe Notes and FAQ
Notes:
- The thickness of the ganache is crucial. Aim for a pudding-like consistency to make sure it stays on the cookie without dripping.
- For the most ideal ganache texture, refrigerate in 5-minute intervals, stirring each time for 15-25 minutes. Again, you want a thick, pudding-like consistency to prevent messiness when topping the cookies.
Can I use a different cookie dough?
Absolutely! Feel free to experiment with various types of cookie dough to find your favorite flavor combination.
What if I don’t have a microwave to make the ganache?
No problem. You can melt the chocolate and butter using a double boiler on the stove. Just keep stirring to avoid any burning.
Is it possible to freeze the cookies for later?
Yes, you can freeze the cookie bases. However, it’s best to add the cream and ganache when you’re ready to serve them to get the best taste and texture.
What’s the best method for adding the cream and ganache to the cookies?
A pastry bag is ideal for a neat finish, especially for the ganache, but a spoon can also do the job just fine.
Can I prepare the vanilla cream filling in advance?
Definitely. You can make the filling a day ahead and store it in the fridge. Just give it a quick stir before using to smooth it out.
Boston Cream Pie Cookies
Equipment
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Ingredients
- 1 16 oz refrigerated sugar cookies (break and bake cookies)
- 1 3.4 oz Vanilla Instant Pudding
- 1 1/3 cups heavy whipping cream divided
- 1/2 cup milk
- 1/3 cup chocolate chips
- 1/2 tbsp butter
Instructions
- Preheat your oven to 350°F and grease 2 regular size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Gently press the dough into the pan and onto the sides using a tart shaper dipped in flour or the back of a spoon. Keep the bottom thin and the sides higher to create an edge on the crust.1 16 oz refrigerated sugar cookies (break and bake cookies)
- Bake for 10-13 minutes or until golden brown. After baking, use a tart shaper or back of a spoon to gently press the crust so the divot in the center is more pronounced. Let the cookies cool completely in the pan before transferring them to a wire rack.
- In a mixing bowl, whisk together the instant pudding mix, 1 cup of heavy whipping cream, and milk until smooth. Refrigerate this mixture.1 3.4 oz Vanilla Instant Pudding, 1 1/3 cups heavy whipping cream, 1/2 cup milk
- In a microwave-safe bowl, heat the remaining 1/3 cup of heavy whipping cream for 30-45 seconds until hot but not boiling. Add chocolate chips and butter, then let it sit for 5 minutes. Stir the mixture until smooth.1/3 cup chocolate chips, 1/2 tbsp butter
- Refrigerate the chocolate ganache for 5 minutes. Afterward, remove from the fridge, stir well, and return to the fridge. Set a timer for 5 minutes and stir after it goes off. Repeat this process for about 15-25 minutes until the ganache reaches a pudding-like consistency.
- Use a tablespoon portion scoop to place vanilla cream onto each pie cookie. Use the back of a spoon to spread it onto the cookie, creating a small divot in the center to hold the ganache. Top each cookie with a dollop of ganache and let them set.
- Refrigerate the cookies, loosely covered, until you’re ready to serve.
Notes
Nutrition
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