If you’ve ever dreamed of merging the nostalgia of Boston cream pie with the charm of a bite-sized treat, Mini Boston Cream Pie Cookies are your new dessert soulmate. Imagine two soft, pillowy cookies sandwiched around velvety vanilla pudding, then crowned with a glossy chocolate ganache—it’s an utterly irresistible mashup that satisfies every craving at once. Easy enough for weeknight baking, yet elegant enough for a special occasion, these cookies deliver all the layers of classic Boston cream flavor in adorable, poppable form.
Ingredients You’ll Need
The beauty of Mini Boston Cream Pie Cookies lies in their simplicity—each ingredient plays a starring role in flavor, texture, or that signature look. Make sure you start with fresh basics to let every layer, from tender cookies to creamy filling, truly shine.
- All-purpose flour: This is the foundation that gives your cookies just the right amount of structure without making them dense.
- Baking powder: A touch of leavening creates the perfect lift and that gentle, cake-like crumb we crave in these cookies.
- Salt: Don’t skip it! Salt balances the sweetness and awakens all the other flavors.
- Unsalted butter (softened): Softened butter is key for creaming with sugar; it brings richness and helps the cookies bake up tender.
- Granulated sugar: The sugar sweetens and aids in turning the butter mixture light and fluffy when beaten.
- Large egg: One egg is all you need to bind everything together and give your cookies that pretty golden color.
- Vanilla extract: Essential for fragrant, bakery-style goodness in both the cookie base and filling.
- Milk: Milk keeps the dough moist and works with the flour for just-soft-enough cookies.
- Vanilla pudding (prepared or homemade): This creamy layer is the heart of the Mini Boston Cream Pie Cookies—choose your favorite.
- Semi-sweet chocolate chips: For a bittersweet touch that contrasts beautifully with the sweet pudding and soft cookie.
- Heavy cream: Just a splash smooths out those chocolate chips into a luxurious ganache for topping your cookies.
How to Make Mini Boston Cream Pie Cookies
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this keeps your cookies from sticking and ensures even baking. Lay out your ingredients and mixing bowls for stress-free assembly later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick step evenly distributes the leavening agent and salt, making sure each cookie has the same fluffy bite and flavor in every nibble.
Step 3: Cream the Butter and Sugar
In a larger bowl, beat the softened butter with the granulated sugar until it’s light and airy. This can take 2–3 minutes and is what will help your cookies puff up into tender, moist bites. Once the mixture looks pale and fluffy, you’re ready for the next step.
Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until completely incorporated. This is where the magic happens: the batter turns extra creamy and smoothed out, setting a perfect base for the rest of your ingredients.
Step 5: Combine and Finish the Dough
Alternately add your flour mixture and milk into the creamed butter and sugar, beginning and ending with the flour. Gently mix after each addition—overmixing can make cookies tough, so just mix until you don’t see streaks of flour.
Step 6: Portion and Bake
Using a teaspoon, drop rounded portions of dough onto your prepared baking sheet, spacing them about 2 inches apart for spreading. Bake for 8–10 minutes, or until the edges are set and lightly golden. Cool the cookies on the pan for a couple minutes, then transfer to a wire rack to cool completely.
Step 7: Fill with Vanilla Pudding
Once cooled, pair up your cookies by size. Dollop or pipe about a teaspoon of vanilla pudding onto the flat side of one cookie, then gently sandwich with another. Each set becomes an adorable, creamy Mini Boston Cream Pie Cookie!
Step 8: Top with Chocolate Ganache
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Melt in short 20-second bursts, stirring between each, until you have a glossy, smooth ganache. Spoon a little over the top of each cookie sandwich and let the chocolate set—if you’re impatient, a few minutes in the fridge works wonders.
How to Serve Mini Boston Cream Pie Cookies
Garnishes
For extra pizzazz, try a little dusting of powdered sugar or a sprinkle of chocolate curls right after the ganache goes on. A dainty swirl of whipped cream or a single maraschino cherry on the serving platter adds a sweet shop vibe to your Mini Boston Cream Pie Cookies.
Side Dishes
These cookies shine solo, but they’re fabulous with a cup of strong coffee, an iced latte, or a cool glass of milk. For a truly indulgent spread, serve them with a fresh fruit salad or alongside other small-batch, bakery-style cookies for a dessert board everyone will rave about.
Creative Ways to Present
Stack your Mini Boston Cream Pie Cookies tower-style on a cake stand, or nestle them in pretty cupcake liners for a party platter. For special occasions, pop a cookie on top of individual pudding cups, or wrap them in clear cellophane bags tied with ribbon as edible party favors.
Make Ahead and Storage
Storing Leftovers
Store your assembled Mini Boston Cream Pie Cookies in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. Layer them between sheets of parchment to keep the ganache and pudding neat and separated.
Freezing
You can freeze the unfilled cookies for up to a month—just defrost and assemble when you’re ready. It’s best not to freeze the finished cookies, as the pudding can separate and affect the texture, but the cookies and ganache freeze beautifully on their own.
Reheating
If you’ve chilled your cookies and want the chocolate a bit softer for serving, let them sit at room temperature for 15–20 minutes. Avoid microwaving, as the filling can become runny; gentle room temp is the way to go for fresh-from-the-bakery results.
FAQs
Can I use store-bought vanilla pudding for Mini Boston Cream Pie Cookies?
Absolutely! Instant pudding is an excellent time-saver and works perfectly. If you prefer homemade, feel free to use your favorite from-scratch recipe—just be sure it’s nice and thick for easy sandwiching.
How do I keep the cookies from getting soggy?
For best texture, assemble your Mini Boston Cream Pie Cookies shortly before serving, or chill them for 10–15 minutes after assembly. This quick set helps the filling firm up and keeps the cookies from absorbing too much moisture.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend (a 1-to-1 baking blend works best). Confirm your pudding and chocolate chips are certified gluten-free, too, and you’re set for a delicious gluten-free bake.
Is it okay to double the recipe?
You can easily double the ingredients to make a bigger batch for parties or gifts. Bake in batches for the most even results and stagger your assembly so the cookies stay fresh and tender.
What can I substitute for heavy cream in the ganache?
In a pinch, whole milk works, but your ganache will be a touch less rich and glossy. For a dairy-free option, canned coconut milk gives a luscious finish and a hint of coconut flavor.
Final Thoughts
It’s hard not to fall head over heels for Mini Boston Cream Pie Cookies—fun to make, stunning to serve, and guaranteed to spark oohs and aahs at any gathering. Gather your kitchen crew, whip up a batch, and get ready to savor pure, bite-sized bliss with every sandwich cookie!
Print
Mini Boston Cream Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Boston Cream Pie Cookies are a delightful twist on the classic dessert, featuring soft vanilla cookies sandwiched with creamy pudding and topped with a rich chocolate ganache. Perfect for parties or a sweet treat any time!
Ingredients
Cookies:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (softened)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk
Filling and Topping:
- ½ cup vanilla pudding (prepared or homemade)
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: Whisk together the flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light. Add egg and vanilla, mix well. Alternate adding flour mixture and milk to butter mixture. Drop teaspoons of dough onto the baking sheet.
- Bake the cookies: Bake for 8–10 minutes until golden. Cool on a wire rack.
- Assemble: Match cookies into pairs. Spread pudding on one cookie and sandwich with another.
- Make chocolate ganache: Melt chocolate chips with heavy cream. Drizzle over cookie sandwiches.
- Serve: Let the chocolate set before serving.
Notes
- Chill assembled cookies for 10–15 minutes for firmer pudding.
- Instant pudding mix can be used for convenience.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
