Boston Cream Pie Cookie Bites Recipe

Introduction

Boston Cream Pie Cookie Bites capture the classic dessert in a delightful, bite-sized treat. These cookies combine soft, buttery dough with creamy vanilla custard and a rich chocolate drizzle for an irresistible flavor experience.

Ingredients

• 2 cups All-Purpose Flour (Substitute with whole wheat flour if desired)
• 1 teaspoon Baking Powder (Ensure it’s fresh for best results)
• 1/2 teaspoon Baking Soda (Enhances the leavening effect)
• 1/4 teaspoon Salt (Use sparingly to balance sweetness)
• 1/2 cup Unsalted Butter (Contributes to the soft texture)
• 3/4 cup Granulated Sugar (Consider brown sugar for a deeper flavor)
• 1 large Egg (Acts as a binder and moisture source)
• 1 teaspoon Vanilla Extract (Almond extract can be a delightful alternative)
• 1 cup Vanilla Custard (Use store-bought or homemade)
• 1 cup Semi-Sweet Chocolate Chips (Feel free to swap in dark chocolate)
• 2 tablespoons Vegetable Oil (Coconut oil is a good substitute)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
3. Step 3: Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Step 4: Add in the egg and vanilla extract, beating until well combined.
5. Step 5: Gradually fold the dry mixture into the wet ingredients until just integrated.
6. Step 6: Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
7. Step 7: Bake for 10-12 minutes or until the edges are lightly golden. Cool on a wire rack.
8. Step 8: Press an indentation into the center of each cookie.
9. Step 9: Fill the indents with custard using a piping bag or small spoon.
10. Step 10: Melt the chocolate chips with vegetable oil and drizzle over the filled cookies.
11. Step 11: Allow the chocolate to set for about 10-15 minutes before serving.

Tips & Variations

• For richer flavor, substitute brown sugar for granulated sugar.
• Try almond extract instead of vanilla for a unique twist.
• Use dark chocolate chips instead of semi-sweet for a more intense chocolate taste.
• If you prefer a vegan version, swap butter for coconut oil and use an egg replacer.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 3 days. For best texture, let them come to room temperature before serving. Reheat briefly in the microwave if desired to soften the custard slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard from scratch?

Yes, homemade custard can be used and often tastes fresher. Just be sure it is fully cooled before filling the cookies.

What if I don’t have a piping bag?

You can use a small spoon to fill the cookie indentations with custard carefully. Alternatively, use a zip-top bag with a small corner snipped off.

Boston Cream Pie Cookie Bites Recipe

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4.8 from 112 reviews

Delightful Boston Cream Pie Cookie Bites combine the soft texture of cookies with creamy vanilla custard and luscious chocolate drizzle, creating a miniature dessert that captures the classic flavors of a Boston cream pie in a bite-sized treat.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 24 cookie bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups All-Purpose Flour (Substitute with whole wheat flour if desired.)
• 1 teaspoon Baking Powder (Ensure it’s fresh for best results.)
• 1/2 teaspoon Baking Soda (Enhances the leavening effect.)
• 1/4 teaspoon Salt (Use sparingly to balance sweetness.)

Wet Ingredients

• 1/2 cup Unsalted Butter (Contributes to the soft texture.)
• 3/4 cup Granulated Sugar (Consider brown sugar for a deeper flavor.)
• 1 large Egg (Acts as a binder and moisture source.)
• 1 teaspoon Vanilla Extract (Almond extract can be a delightful alternative.)

Filling and Topping

• 1 cup Vanilla Custard (Use store-bought or homemade.)
• 1 cup Semi-Sweet Chocolate Chips (Feel free to swap in dark chocolate.)
• 2 tablespoons Vegetable Oil (Coconut oil is a good substitute.)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined to ensure even leavening.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes, to create a soft texture in the cookies.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, providing moisture and flavor to the dough.
5. Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
6. Shape Cookies: Scoop the dough onto the prepared baking sheet with enough space between each mound to allow spreading during baking.
7. Bake: Bake the cookies for 10-12 minutes until the edges are lightly golden, then transfer them to a wire rack to cool completely.
8. Create Indentations: Once cooled, press an indentation into the center of each cookie to hold the custard filling without breaking the cookie.
9. Fill with Custard: Use a piping bag or small spoon to carefully fill each indentation with vanilla custard, adding a creamy contrast to the cookie base.
10. Melt Chocolate: Gently melt the chocolate chips with vegetable oil until smooth and drizzle the chocolate over the custard-filled cookies for a rich finishing touch.
11. Set Chocolate: Let the chocolate set for 10-15 minutes to firm up before serving, ensuring a neat presentation and enjoyable texture.

Notes

• For a healthier option, substitute all-purpose flour with whole wheat flour.
• Use brown sugar instead of granulated sugar for a richer flavor.
• Almond extract can replace vanilla extract for a different aromatic profile.
• Dark chocolate chips can be used instead of semi-sweet for a more intense chocolate flavor.
• Coconut oil is a great alternative to vegetable oil for melting chocolate, adding a subtle coconut flavor.
• Ensure baking powder and baking soda are fresh to achieve proper rise.
• Allow cookies to cool completely before adding custard and chocolate to prevent melting or spreading.

Keywords: Boston Cream Pie Cookies, Cookie Bites, Custard Cookies, Chocolate Drizzle Cookies, Mini Boston Cream Pie