Boston Cream Pie Cookie Bites Recipe – Irresistible Treats You Can’t Resist!

Boston Cream Pie Cookie Bites are the ultimate fusion of dessert favorites—soft cookies, velvety pastry cream, and a rich chocolate topping. Perfectly portioned for individual servings, these irresistible treats are easy to make and ideal for parties, gatherings, or an indulgent snack at home.

Ingredients

For the Cookie Bases:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Pastry Cream:

• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For the Chocolate Glaze:

• 1/2 cup semi-sweet chocolate chips
• 2 tbsp heavy cream

Equipment

• Mini muffin tin
• Electric mixer
• Mixing bowls
• Whisk
• Saucepan
• Piping bag or spoon

Instructions

1. Make the Cookie Bases:

• Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
• In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Roll the dough into small balls and place them in the greased mini muffin tin. Press gently to form shallow wells.
• Bake for 8–10 minutes, or until the edges are golden. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

2. Prepare the Pastry Cream:

• In a saucepan, heat the milk over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
• Remove from heat and stir in the vanilla extract. Let cool, then chill in the refrigerator for at least 30 minutes.

3. Make the Chocolate Glaze:

• In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth and glossy.

4. Assemble the Cookie Bites:

• Fill each cookie base with a dollop of chilled pastry cream using a piping bag or spoon.
• Drizzle or spoon the chocolate glaze over the tops.

5. Chill and Serve:

• Refrigerate the cookie bites for at least 15 minutes to set the glaze. Serve chilled or at room temperature.

Tips

• For a shortcut, use store-bought vanilla pudding instead of making pastry cream.
• Add a teaspoon of espresso powder to the chocolate glaze for an extra flavor boost.
• Store the cookie bites in an airtight container in the refrigerator for up to 3 days.

Boston Cream Pie Cookie Bites combine all the flavors of the classic dessert in a fun, portable format. These little treats are a perfect blend of soft cookies, creamy filling, and rich chocolate. Impress your family and friends with this irresistible recipe—they won’t be able to eat just one!

Boston Cream Pie Cookie Bites Recipe – Irresistible Treats You Can't Resist!

Delight in these bite-sized Boston Cream Pie Cookie Bites! With soft cookie bases, creamy filling, and a chocolate glaze, they’re the perfect handheld treat for any occasion.

Print Recipe Pin Recipe

Equipment

• Mini muffin tin
• Electric mixer
• Mixing bowls
• Whisk
• Saucepan
• Piping bag or spoon

Ingredients

  

• For the Cookie Bases:
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the Pastry Cream:
• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• For the Chocolate Glaze:
• 1/2 cup semi-sweet chocolate chips
• 2 tbsp heavy cream

Instructions

 

• Make the Cookie Bases:
• Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
• In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Roll the dough into small balls and place them in the greased mini muffin tin. Press gently to form shallow wells.
• Bake for 8–10 minutes, or until the edges are golden. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
• Prepare the Pastry Cream:
• In a saucepan, heat the milk over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
• Remove from heat and stir in the vanilla extract. Let cool, then chill in the refrigerator for at least 30 minutes.
• Make the Chocolate Glaze:
• In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth and glossy.
• Assemble the Cookie Bites:
• Fill each cookie base with a dollop of chilled pastry cream using a piping bag or spoon.
• Drizzle or spoon the chocolate glaze over the tops.
• Chill and Serve:
• Refrigerate the cookie bites for at least 15 minutes to set the glaze. Serve chilled or at room temperature.