Description
These Boston cream pie cookies are a bite-sized spin on a beloved classic dessert. Each cookie features a soft yellow cake cookie base, creamy vanilla custard filling, and a luscious layer of chocolate ganache. Easy to make and perfect for parties or gifting, they offer all the flavor of the traditional dessert in an elegant, shareable form.
Ingredients
For the cookies:
- 1 box yellow cake mix
- 2 large eggs
- 1/3 cup vegetable oil
For the filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy whipping cream
For the chocolate ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the cake mix, eggs, and oil until a dough forms.
- Scoop small portions of dough onto the baking sheet and lightly flatten each with your fingers.
- Bake for 8-10 minutes or until the edges are lightly golden. Let cool completely.
- While cookies cool, whisk the pudding mix and cold milk in a bowl until thickened.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the pudding mixture. Chill until ready to use.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a bowl and let sit for a minute, then stir until smooth.
- To assemble, spoon or pipe the pudding mixture onto the flat side of one cookie, then top with another cookie to form a sandwich.
Spoon chocolate ganache over the top of each sandwich cookie and let set before serving
Notes
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Don’t skip the chilling step for the custard — it helps maintain structure.
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Use parchment paper to prevent cookies from sticking and to ensure even baking.
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For clean ganache toppings, use a small spoon or piping bag.
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These cookies are best enjoyed slightly chilled for the perfect texture balance.
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Customize the flavors to match seasons or special occasions — they’re endlessly adaptable.