Description
Recreate the layers of a Boston cream pie in bite-sized form with a chewy chocolate cookie base, silky vanilla pudding center, and glossy chocolate topping. Perfect for parties, snacks, or family treats.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
2 cups whole milk (for pudding)
½ cup unsweetened cocoa powder
½ cup granulated sugar
3 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Combine flour, baking powder, and salt in a bowl. Beat butter and sugar until creamy. Add egg and vanilla, then gradually mix in dry ingredients and 1 cup milk until a soft dough forms.
Scoop 1 tablespoon dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly browned. Let cool completely.
Meanwhile, in a saucepan, whisk 2 cups milk, cocoa powder, and ½ cup sugar. Cook over medium heat until simmering. Add butter and vanilla, stirring until smooth. Thicken slightly (strain if needed). Pour into a bowl and chill.
Once cookies are cooled, insert a spoonful of chilled chocolate filling into the center of half the cookies. Top with the remaining cookies to create a sandwich. Drizzle or spread the pudding filling over the top with a spatula.
Notes
Chill the pudding until set before using for easier handling. For a gluten-free version, use certified gluten-free flour. Freeze unbaked cookie dough balls for up to 3 months.
- Prep Time: 25
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 185
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg