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Boston Cream Pie Cookies

I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. —Evangeline Bradford, Erlanger, Kentucky
  • Total Time
    Prep: 70 min. + chilling Bake: 5 min./batch + cooling
  • Makes
    4 dozen


  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 6 tablespoons heavy whipping cream
  • 1 large egg yolk, beaten, room temperature
  • 2 teaspoons vanilla extract
  • 9 tablespoons butter, softened
  • 1 cup sugar
  • 2 large egg yolks, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1 cup plus 2 tablespoons cake flour
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons buttermilk
  • GLAZE:
  • 2 ounces unsweetened chocolate, chopped
  • 4 teaspoons butter
  • 1/2 cup whipping cream
  • 1 cup confectioners' sugar


  • In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon zest. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely.
  • Spread custard over the bottoms of half of the cookies; top with remaining cookies.
  • For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator.
To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before assembling.
Nutrition Facts
1 cookie: 107 calories, 5g fat (3g saturated fat), 30mg cholesterol, 84mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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  • Jerrylyn
    Jul 16, 2020

    I'm not sure why it's an issue that these cookies are like whoopie pies - the picture is certainly clear about that and that idea is great. However, the other reviewer is correct that the cookies and custard are overcooked. In addition, the cookies are flatter than I would want from a whoopie pie. I think I'm going to find a vanilla whoopie pie recipe and sub in a traditional boston cream custard for my batch.

  • Julie
    May 14, 2020

    There are multiple issues with this recipe. First of all, the yield needs to be adjusted. Although the recipe title says cookies, technically these are more like whoopie pies where two cookies go together to make one unit (as can clearly be seen in the picture). Therefore, you are not going to be getting 4 dozen out of this because you are not eating each cookie separately, so the yield is actually 2 dozen. Secondly, for the custard, there is no reason to cook it so long. Based on past experience making custards and puddings, I thought it seemed strange it kept saying cook 2 minutes longer when it was already thickened, but I thought I should follow the directions. Unfortunately, that made the custard extremely rubbery in consistency. It wasn't even really spreadable but instead broke into little chunks when I tried to spread it. Next issue was that these got burnt even though I baked them for the minimum time of 5 minutes. I did suspect 400 degrees was a bit high for these, but again I followed the directions against my better judgment. Another issue was the powdered sugar in the glaze ended up in tiny chunks that no amount of whisking would break up. (A much easier glaze could have been made by simply whisking hot cream and semisweet chocolate chips.) Then the glaze needed to be chilled considerably (I had to put it in the freezer for a while) before it reached the consistency where it was in more of a thickened state and would not just completely drip off the "cookies." All in all, this recipe was way too much work for a very disappointing result. The only way I could see this recipe being salvaged in the future would be to make the batter into an actual 2-layer cake, not cook the custard so long, and substitute the above glaze I suggested while also allowing the glaze enough time to cool and thicken.

  • Marley
    Dec 18, 2016

    Not that good.

  • Gramafk7
    Jan 1, 2014

    Labor intensive but well worth it. Wonderful cookie thank you!

  • Jeannine1
    Jul 8, 2013

    No comment left

  • jslvsclf
    Jan 7, 2013

    Thank you! I've been looking for someone that made the REAL filling versus using vanilla pudding. Nothing against you, but I will not need the cookie recipe. I just wanted a homemade filling recipe. Thank you again!