Boston Cream Pie Cookie Bites

Boston Cream Pie Cookie Bites (Easy Mini Dessert Recipe)

These irresistible Boston Cream Pie Cookie Bites transform a beloved American dessert into a playful, bite-sized treat. Soft, buttery cookie cups cradle a silky vanilla pastry cream, all crowned with a glossy chocolate ganache. Each bite delivers rich flavor and elegant texture perfect for gatherings, gifting, or simply indulging at home.

🍪 Boston Cream Pie Cookie Bites – Recipe Card

Quick Details

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Chill Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 24 bites
  • Calories: ~135 per bite

Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt

For the Pastry Cream

  • 1 cup (240ml) whole milk
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Chocolate Ganache

  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 24-count mini muffin pan.
  2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla until smooth.
  4. Whisk together flour, baking powder, baking soda, and salt. Add to the wet mixture until combined.
  5. Roll dough into 1-tbsp balls and place in each muffin well.
  6. Bake 10–12 minutes, until lightly golden.
  7. While warm, use the back of a teaspoon to press an indent into each cookie to form a cup.
  8. Cool completely before filling.

Prepare the Pastry Cream

  1. Heat milk in a small saucepan until steaming.
  2. Whisk egg yolks, sugar, and cornstarch in a bowl until pale.
  3. Slowly drizzle in warm milk while whisking continuously.
  4. Return mixture to the saucepan and cook over medium heat, whisking until thickened.
  5. Remove from heat; stir in butter and vanilla.
  6. Transfer to a bowl, cover with plastic wrap pressed against the surface, and chill for 20–30 minutes.

Make the Chocolate Ganache

  1. Heat heavy cream until steaming.
  2. Pour over chocolate chips and let sit 2 minutes.
  3. Stir until smooth and glossy.

Assemble

  1. Spoon or pipe chilled pastry cream into each cookie cup.
  2. Top with a small spoonful of chocolate ganache.
  3. Refrigerate 15 minutes to set before serving.

Substitutions & Dietary Swaps

  • Gluten-free: Use a 1:1 GF all-purpose blend.
  • Dairy-free: Swap butter for vegan butter and use coconut milk for pastry cream.
  • Lower sugar: Use 1/3 cup sugar in the cookie dough and reduced-sugar chocolate.
  • Flavor twist: Add 1/4 tsp almond extract to the pastry cream for a nutty finish.

Chef’s Pro Tips

  • Chill pastry cream fully before assembling to keep cookie cups crisp.
  • Use a piping bag for cleaner, bakery-style filling.
  • Weigh flour for accuracy too much leads to dense, dry cups.
  • Make cups uniform in size for even baking and presentation.

Make Ahead, Storage & Reheating

  • Make Ahead: Cookie cups and pastry cream can be prepared 2 days in advance.
  • Refrigeration: Store assembled bites in an airtight container for up to 3 days.
  • Freezing: Freeze unfilled cookie cups up to 2 months.
  • No reheating needed: These are best enjoyed chilled.

Troubleshooting & Common Mistakes

  • Cups collapsing: Press the indent gently while cookies are warm, not hot.
  • Pastry cream too thin: Cook until you see slow bubbles and the whisk leaves tracks.
  • Ganache too runny: Add a few more chocolate chips and stir until thickened.
  • Dough sticking to pan: Grease the wells lightly or use a nonstick spray with flour.

Flavor Pairings & Serving Suggestions

Boston Cream Pie Cookie Bites

Boston Cream Pie Cookie Bites

These Boston Cream Pie Cookie Bites pack all the flavors of classic Boston cream pie into fun, bite-sized cookie cups filled with vanilla pastry cream and topped with rich chocolate ganache.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Cookie Cups
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
Pastry Cream
  • 1 cup whole milk
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
Chocolate Ganache
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Equipment

  • Mini muffin pan
  • Mixing Bowls
  • Whisk
  • Saucepan
  • Piping bag (optional)

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 24-count mini muffin pan.
  2. Cream the softened butter, granulated sugar, and brown sugar together in a mixing bowl until light and fluffy.
  3. Add the egg and vanilla extract. Beat until smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until a soft dough forms.
  5. Roll the dough into 1-tablespoon balls and place one ball into each well of the mini muffin pan. Bake for 10–12 minutes, or until lightly golden around the edges.
  6. While still warm, gently press the center of each cookie with the back of a teaspoon to form a cup. Let the cookie cups cool completely in the pan, then remove and set aside.
  7. To make the pastry cream, heat the milk in a small saucepan over medium heat until steaming but not boiling.
  8. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Slowly drizzle the warm milk into the yolk mixture while whisking constantly, then return the mixture to the saucepan.
  9. Cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles. Remove from heat, stir in the butter and vanilla, then transfer to a bowl. Press plastic wrap directly onto the surface and chill for 20–30 minutes.
  10. For the ganache, heat the heavy cream until steaming. Pour over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth and glossy.
  11. To assemble, spoon or pipe the chilled pastry cream into each cookie cup. Top each with a small spoonful of chocolate ganache. Refrigerate for about 15 minutes to set before serving.

Notes

For the best texture, ensure the pastry cream is fully chilled before filling the cookie cups so they stay crisp. You can also make the cookie cups and pastry cream up to 2 days ahead and assemble just before serving.

FAQs

Can I use boxed pudding instead of pastry cream?

Yes, but the texture will be softer and less rich than classic pastry cream.

You may have added too much flour or overmixed the dough. Create deeper indents while still warm.

Can I make larger muffin-sized cups?

Absolutely. Increase baking time by 2–3 minutes and fill generously.

Is ganache the same as melted chocolate?

No! ganache is smoother and creamier thanks to the addition of heated cream.

Can I flavor the pastry cream?

Yes! Add lemon zest, espresso powder, or a splash of rum extract.

Not if the pastry cream is chilled properly before assembly.

Can I double the recipe?

Easily! this recipe scales perfectly for parties and baking events.

Conclusion

These delightful Boston Cream Pie Cookie Bites deliver all the nostalgia of the classic dessert in a fun, portable form. Whether you’re hosting a celebration or craving a sweet afternoon pick-me-up, these mini treats are guaranteed crowd-pleasers. Save the recipe, share it, and bake a batch whenever you want a bite-sized taste of comfort.

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