Boston Cream Pie Cookies capture all the classic flavors of the beloved dessert in a delightful cookie form. These treats combine a soft, buttery cookie with creamy vanilla pudding and velvety chocolate frosting, making them ideal for special occasions or a sweet after-school snack. I discovered this recipe on a whim during a family get-together, and it quickly became a favorite among both kids and adults. The best part? They’re surprisingly simple to make, allowing you to whip up a batch without much fuss.
Why you’ll love this dish
Boston Cream Pie Cookies are more than just delicious; they’re a perfect combination of texture and flavor that makes them utterly irresistible. The cookies are soft and slightly chewy, and when you bite into them, you’re met with a rich, creamy pudding filling and a decadent chocolate topping. They’re budget-friendly and quick to prepare, making them an excellent choice for busy weeknights or unexpected company. Plus, they’re a hit at parties and gatherings, ensuring that everyone leaves satisfied.
“These cookies were a massive hit at our family function; I barely managed to snag one before they were all gone!”
Preparing Boston Cream Pie Cookies
Making these cookies is an exciting journey that takes about 30 minutes from start to finish. You’ll get to experience the bliss of creaming butter and sugar, the fun of mixing in the dry ingredients, and the anticipation of baking until golden. And the best part? You can customize each cookie by adding your own twist to the toppings.
What you’ll need
To create your Boston Cream Pie Cookies, gather the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup vanilla pudding mix
- 1/2 cup chocolate frosting
- 1/4 cup milk
Feel free to substitute with gluten-free flour or dairy-free options based on your preferences.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter with the sugar until it’s light and fluffy.
- Beat in the egg and pour in the vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Scoop teaspoonfuls of the dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool completely on a wire rack.
- Once cool, fill each cookie with a spoonful of vanilla pudding and top with chocolate frosting.
- Enjoy your creation!
Best ways to enjoy it
These cookies are perfect on their own, but why not elevate the experience? Serve them as part of a dessert platter alongside fresh fruit, whipped cream, or even a scoop of vanilla ice cream. They can also be paired with coffee or milk for a satisfying afternoon treat.
Keeping leftovers fresh
For storage, place your leftover Boston Cream Pie Cookies in an airtight container at room temperature. They’ll last for about three to four days. If you want to store them longer, consider freezing the cookies without the fillings. This way, you can enjoy them later—just thaw and assemble before serving.
Helpful cooking tips
To ensure your cookies turn out perfectly, don’t skip the creaming step; it’s crucial for the texture. Additionally, be careful not to overmix once you add the dry ingredients—overmixing can lead to tough cookies. Always check your cookies at the lower end of the baking time to prevent them from becoming too dry.
Creative twists
Feel free to experiment with the flavors in these cookies. Try adding a hint of almond extract for a nutty twist or switching the vanilla pudding for a chocolate flavor. You could even top them with colorful sprinkles or a drizzle of caramel sauce to make them festive for special occasions.
Common questions
How long does it take to make these cookies?
From prep to baking, expect to spend about 30-35 minutes.
Can I use another type of frosting?
Absolutely! While chocolate frosting is a classic choice, you could use white chocolate or even a berry-flavored frosting to give it a different flair.
Are there any dietary adjustments I can make?
Yes, you can easily adjust this recipe to be gluten-free by substituting all-purpose flour with a gluten-free blend. For a dairy-free version, use dairy-free butter and an alternative milk, plus a dairy-free pudding mix.
PrintBoston Cream Pie Cookies
Delightful cookies that capture the classic flavors of Boston Cream Pie, featuring soft buttery cookies filled with creamy vanilla pudding and topped with velvety chocolate frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup vanilla pudding mix
- 1/2 cup chocolate frosting
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter with the sugar until it’s light and fluffy.
- Beat in the egg and add the vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Scoop teaspoonfuls of the dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool completely on a wire rack.
- Once cool, fill each cookie with a spoonful of vanilla pudding and top with chocolate frosting.
- Enjoy your creation!
Notes
For storage, place leftover cookies in an airtight container at room temperature for up to 3-4 days or freeze them without fillings for longer storage. Customize toppings as desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
