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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/boston-cream-pie-cookie-bites-recipe/