Quick and Easy Boston Cream Pie Cookies Recipe
Crunchy sugar cookie cups filled with creamy vanilla pudding and topped with smooth chocolate ganache—these Boston Cream Pie Cookies bring big pie energy in a tiny, delicious package. This post contains affiliate links.
This shortcut recipe is all about ease. With pre-made dough and instant pudding, you get bakery-level flavor without bakery-level effort.
A Tiny Twist on a Big Treat
Back in high school, I worked at Baker’s Square and Boston cream pie was always flying out of the fridge case. I never picked it first, but I always respected it.
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.
What you’ll love about this recipe:
Be sure to check out the full recipe and ingredient list below
Just a few ingredients
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
Love a good cookie remix? Try key lime pie cookies, French silk pie cookies, creamy lemonade pie cookies around springtime.
Recipe Swaps and Variations
Swap the sugar cookie dough for homemade funfetti dough
Use chocolate or banana pudding for fun filling flavors
Try white or dark chocolate chips in the ganache
Stir mini chocolate chips or fruit into the custard for extra texture
Top with powdered sugar or caramel drizzle for flair
Tools you’ll need
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 FAQs
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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