Introduction

These Boston Cream Pie Cookie Bites are a delightful twist on the classic dessert, combining soft cookies with creamy custard and a rich chocolate drizzle. Perfect for impressing guests or treating yourself to a sweet indulgence.

A close-up view of a soft, round cookie that is broken in half to show its inside layers. The cookie has a light golden-brown outer layer with a slightly crumbly texture. Inside, there is a thick white creamy filling layer resting on a thin dark chocolate layer at the bottom. On top of the cookie, there are shiny dark chocolate drizzle lines spread evenly. The cookie is placed on a wooden surface with more whole cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (Substitute with whole wheat flour if desired)
1 teaspoon Baking Powder (Ensure it’s fresh for best results)
1/2 teaspoon Baking Soda (Enhances the leavening effect)
1/4 teaspoon Salt (Use sparingly to balance sweetness)
1/2 cup Unsalted Butter (Contributes to the soft texture)
3/4 cup Granulated Sugar (Consider brown sugar for a deeper flavor)
1 large Egg (Acts as a binder and moisture source)
1 teaspoon Vanilla Extract (Almond extract can be a delightful alternative)
1 cup Vanilla Custard (Use store-bought or homemade)
1 cup Semi-Sweet Chocolate Chips (Feel free to swap in dark chocolate)
2 tablespoons Vegetable Oil (Coconut oil is a good substitute)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 3: Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Step 4: Add in the egg and vanilla extract, beating until well combined.
Step 5: Gradually fold the dry mixture into the wet ingredients until just integrated.
Step 6: Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
Step 7: Bake for 10-12 minutes or until the edges are lightly golden. Cool on a wire rack.
Step 8: Press an indentation into the center of each cookie.
Step 9: Fill the indents with custard using a piping bag or small spoon.
Step 10: Melt the chocolate chips with vegetable oil and drizzle over the filled cookies.
Step 11: Allow the chocolate to set for about 10-15 minutes before serving.

Tips & Variations

For a richer flavor, use brown sugar instead of granulated sugar in the cookie base.
Try almond extract in place of vanilla for a unique twist.
Use homemade custard for a fresher taste, or a quality store-bought custard for convenience.
Swap semi-sweet chocolate chips with dark chocolate for a more intense chocolate layer.
Press the indentation gently to avoid breaking the cookie edges.

Storage

Store cookie bites in an airtight container in the refrigerator for up to 3 days to keep the custard fresh. Let them sit at room temperature for 10 minutes before serving for the best texture. Avoid freezing as the custard may separate upon thawing.

How to Serve

The image shows several mini cookie cups arranged on white plates and a white serving plate over a blue cloth with white stripes, all placed on a white marbled surface. Each cookie cup has two layers: the bottom layer is a light golden-brown baked cookie shaped like a small bowl with a smooth texture, and the top layer is a fluffy white whipped cream piped in a swirl pattern. The whipped cream is drizzled with dark brown chocolate sauce in thin, irregular lines. In addition, there is a gray bowl filled with white fluffy cream and a jar of dark chocolate sauce nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, you can prepare the custard filling a day ahead and keep it refrigerated. Just pipe it into the cookies shortly before serving to maintain the best texture.

What if I don’t have vegetable oil for the chocolate drizzle?

You can substitute vegetable oil with coconut oil or any neutral-flavored oil. This helps the chocolate melt smoothly and stay glossy when drizzled.

Boston Cream Pie Cookie Bites That Will Wow Your Taste Buds Recipe

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★★★★★

4.9 from 59 reviews

These Boston Cream Pie Cookie Bites are a delightful fusion of a classic dessert and bite-sized treats. Featuring a soft cookie base filled with creamy vanilla custard and topped with a rich chocolate drizzle, they offer a perfect balance of textures and flavors that will surely impress your taste buds.

Author: Lena
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 24 cookie bites 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookie Base

2 cups All-Purpose Flour (substitute with whole wheat flour if desired)
1 teaspoon Baking Powder (ensure it’s fresh for best results)
1/2 teaspoon Baking Soda (enhances the leavening effect)
1/4 teaspoon Salt (use sparingly to balance sweetness)
1/2 cup Unsalted Butter (contributes to the soft texture)
3/4 cup Granulated Sugar (consider brown sugar for a deeper flavor)
1 large Egg (acts as a binder and moisture source)
1 teaspoon Vanilla Extract (almond extract can be a delightful alternative)

For the Custard Filling

1 cup Vanilla Custard (use store-bought or homemade)

For the Chocolate Drizzle

1 cup Semi-Sweet Chocolate Chips (feel free to swap in dark chocolate)
2 tablespoons Vegetable Oil (coconut oil is a good substitute)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined to ensure even distribution of leavening agents.
Cream Butter and Sugar: Using a mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is essential for a tender cookie texture.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, which helps bind the ingredients and adds flavor.
Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just integrated, avoiding overmixing to keep the cookies tender.
Scoop Dough: Scoop the cookie dough onto the prepared baking sheet, spacing each scoop to allow for spreading during baking.
Bake Cookies: Bake for 10-12 minutes or until the edges turn lightly golden. Once baked, remove from oven and transfer to a wire rack to cool completely.
Create Indentations: Press an indentation into the center of each cooled cookie carefully to hold the custard filling.
Fill with Custard: Using a piping bag or small spoon, fill the indentation of each cookie with vanilla custard, distributing evenly.
Melt Chocolate and Drizzle: Melt the semi-sweet chocolate chips with vegetable oil until smooth. Drizzle the melted chocolate over the custard-topped cookies.
Set Chocolate: Allow the chocolate to set for about 10-15 minutes at room temperature before serving, ensuring a firm and glossy finish.

Notes

For a healthier option, substitute all-purpose flour with whole wheat flour.
Ensure baking powder is fresh to achieve the best rise and texture.
You can use almond extract instead of vanilla extract for a different flavor profile.
If you prefer a richer chocolate flavor, swap semi-sweet chocolate chips with dark chocolate chips.
Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Homemade vanilla custard can enhance the flavor, but store-bought is a convenient alternative.

Keywords: Boston Cream Pie, Cookies, Dessert Bites, Vanilla Custard, Chocolate Drizzle, Baked Cookies, Sweet Treats