I keep making this recipe because it delivers big dessert flavor in a small package. The cookies stay tender, the custard adds a smooth contrast, and the chocolate topping ties everything together beautifully. I also like how quick they are to prepare, making them perfect for parties, holidays, or whenever I want a nostalgic dessert twist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup vanilla custard 1/2 cup semi-sweet chocolate chips 1 tablespoon vegetable oil
Directions
I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside. In another bowl, I cream the butter and sugar until light and fluffy. I beat in the egg and vanilla extract until everything is well combined.
I gradually mix the dry ingredients into the wet ingredients just until a soft dough forms. I scoop the dough onto the prepared baking sheet, spacing each portion about 2 inches apart.
I bake the cookies until the edges are lightly golden, then let them cool completely. Once cooled, I gently press an indentation into the center of each cookie and fill it with about a teaspoon of vanilla custard.
To finish, I melt the chocolate chips with the vegetable oil in short microwave intervals, stirring between each. I drizzle the chocolate over the cookies and let it set before serving.
Servings and Timing
I make this recipe to yield about 24 cookie bites. Prep time is around 15 minutes. Cook time is about 12 minutes. Total time comes to approximately 27 minutes.
Variations
I sometimes use pastry cream instead of custard for a richer filling. When I want extra texture, I add a little extra chocolate drizzle or sprinkle chocolate shavings on top. I also enjoy using dark chocolate chips for a deeper flavor.
Storage / Reheating
I store these cookie bites in an airtight container in the refrigerator for up to 3 days. I prefer serving them chilled, but I let them sit at room temperature for a few minutes before eating for the best texture.
FAQs
Why should the cookies be cooled before filling?
I always cool them completely so the custard stays thick and doesn’t melt into the cookie.
Can I make these ahead of time?
I often bake the cookies a day ahead and fill them shortly before serving.
What custard works best?
I like using a thick vanilla custard or pastry cream so it holds its shape well.
Can I freeze these cookie bites?
I freeze the unfilled cookies, then thaw and fill them when ready to serve.
How do I get clean custard wells?
I gently chill the cookies before pressing the indentations to keep the centers neat.
Conclusion
These Boston Cream Pie cookie bites are one of my favorite dessert mashups. I love how they combine soft cookies, creamy filling, and rich chocolate into a treat that feels both playful and classic at the same time.
