Boston Cream Pie Cookie Bites (Print)
Soft vanilla cookies sandwiched with homemade custard and dipped in silky chocolate glaze for the perfect bite-sized dessert.
# What You Need:
→ Cookie Base
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/3 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons milk
→ Custard Filling
10 - 3/4 cup whole milk
11 - 2 tablespoons granulated sugar
12 - 1 egg yolk
13 - 1 tablespoon cornstarch
14 - 1/2 teaspoon vanilla extract
15 - Pinch of salt
→ Chocolate Glaze
16 - 2 ounces semi-sweet chocolate, chopped
17 - 2 tablespoons heavy cream
18 - 1 teaspoon unsalted butter
# How to Make:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar until light and fluffy. Incorporate egg and vanilla extract.
04 - Gradually blend dry ingredients into wet mixture, alternating with milk, until soft dough forms.
05 - Portion dough into 1-tablespoon balls, roll, and place 2 inches apart on prepared sheet. Flatten slightly with palm.
06 - Bake for 10 to 12 minutes until edges are lightly golden. Cool completely on wire rack.
07 - Whisk milk, sugar, egg yolk, cornstarch, vanilla, and salt in saucepan. Cook over medium heat, stirring constantly, until thickened, 3 to 4 minutes. Cover surface with plastic wrap and refrigerate until set.
08 - Combine chocolate, cream, and butter in microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth and glossy. Cool slightly.
09 - Pipe or spread 1 teaspoon custard onto flat side of half the cookies. Top with remaining cookies to form sandwiches.
10 - Spoon or pipe chocolate glaze over top of each cookie sandwich. Allow chocolate to set until firm.
# Expert Advice:
01 -
- The texture contrast alone is worth it crunchy edges, pillowy centers, silky filling
- These disappear faster than full-sized desserts at parties
02 -
- The custard must be completely cold before assembling or it will melt and slide off
- These actually taste better after chilling for an hour
03 -
- Use a small cookie scoop for uniform sizes that bake evenly
- Press plastic wrap directly onto the custard to prevent a skin from forming