Name: Boston Cream Pie Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract (for the cream filling); 1 cup semi-sweet chocolate chips; 1 tablespoon vegetable oil

These delightful sandwich-style cookies bring all the elegance of a classic Boston cream pie into a handheld treat. I get soft, buttery cookies as the base, whip up a light vanilla cream for the filling, and finish everything with a glossy chocolate glaze. They’re rich, indulgent, and perfect for serving at a dinner party, bringing to a potluck, or simply enjoying with a cup of coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all‑purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup heavy cream

1 teaspoon vanilla extract (for the cream filling)

1/2 cup powdered sugar

1 cup semi‑sweet chocolate chips

1 tablespoon vegetable oil

Directions

I start by preheating the oven to 350 °F (175 °C) and lining two baking sheets with parchment paper. Then I cream the butter and granulated sugar together until the mixture is light and fluffy, which takes about 3 to 4 minutes.

Next, I beat in the eggs one at a time and stir in the vanilla. In another bowl, I whisk the flour, baking powder, baking soda, and salt together, then slowly add that to the wet mixture, mixing just until combined. To help the cookies keep their shape, I chill the dough in the fridge for at least 30 minutes.

While the dough chills, I whip up the cream filling by beating together the heavy cream, powdered sugar, and vanilla until stiff peaks form. I keep it chilled until I’m ready to assemble the cookies.

Once the dough is ready, I scoop it into balls and place them on the prepared baking sheets, spacing them apart. I bake for 10 to 12 minutes until the edges are golden. After a few minutes of cooling on the baking sheet, I transfer the cookies to a wire rack.

For the chocolate glaze, I melt the chocolate chips and vegetable oil in the microwave in 30-second intervals until smooth.

To assemble, I spread or pipe the whipped cream onto the flat side of one cookie, top it with another, and gently press. Then I either dip or drizzle the assembled cookie sandwiches with the melted chocolate and let them set on a rack.

Servings and timing

This recipe makes about 24 cookies (12 cookie sandwiches).

Prep Time: 30 minutes

Cooking Time: 12 minutes

Total Time: 42 minutes

Calories: Approximately 250 kcal per sandwich (estimated)

Variations

Ganache glaze: I sometimes swap the chocolate chips for a quick ganache made with cream and dark chocolate for an extra luxurious finish.

Custard-style filling: For more of a traditional Boston cream pie flavor, I’ve tried using pastry cream instead of whipped cream.

Mini version: I make bite-sized cookies using a teaspoon-sized scoop for adorable party treats.

Flavor twists: Adding almond extract to the cookie dough or a splash of espresso to the chocolate glaze gives the cookies a unique twist.

Dairy-free option: I’ve had success using dairy-free cream and vegan butter for a plant-based version.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 3 days. The whipped cream filling stays fresher this way. If I want to make them ahead, I sometimes keep the cookies and filling separate and assemble them the day of serving. I don’t recommend reheating, but I do let them sit at room temperature for 10–15 minutes before serving for the best texture.

FAQs

What’s the best way to get evenly shaped cookies?

I use a cookie scoop to portion out the dough evenly. This helps all the cookies bake to the same size, making sandwiching easier.

Can I freeze these cookies?

Yes, I freeze the unfilled cookies for up to 2 months. I don’t freeze them with the whipped cream filling, but I can make that fresh when ready to serve.

My whipped cream is too soft—what went wrong?

If the cream isn’t forming stiff peaks, it might not be cold enough. I always make sure the cream and mixing bowl are cold before whipping.

Can I use white chocolate instead of semi-sweet?

Absolutely! I’ve used white chocolate chips or even dark chocolate for a different flavor profile. Just melt the same way as the original glaze.

How do I keep the chocolate glaze shiny?

I let the melted chocolate cool slightly before using it. Adding a bit of vegetable oil also gives it a smooth, glossy finish.

Conclusion

Boston cream pie cookies are one of my favorite ways to turn a classic dessert into an elegant and portable treat. From the soft cookie to the rich cream and decadent glaze, these sandwich cookies check every box. Whether I’m making them for a gathering or treating myself, they’re always a hit and disappear fast.

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