Description

Delight in these Boston Cream Pie Cookie Bites, a creative twist on the classic dessert. Featuring soft, buttery cookies filled with creamy vanilla custard and topped with a luscious chocolate drizzle, these bite-sized treats combine familiar flavors in an irresistible and easy-to-make confection.

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)

Fillings and Toppings

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

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure uniform leavening in the cookies.
Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, approximately 2-3 minutes, which introduces air for a tender crumb.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, beating until the mixture is smooth and well combined for moisture and flavor.
Combine Ingredients: Gradually fold the dry flour mixture into the wet ingredients just until integrated; avoid overmixing to keep cookies tender.
Scoop Dough: Drop scoops of dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden, then transfer to a wire rack to cool completely.
Create Indentation: Once cooled, gently press an indentation in the center of each cookie to hold the custard filling.
Fill with Custard: Using a piping bag or small spoon, fill each cookie indentation with vanilla custard carefully to avoid overflow.
Melt Chocolate: In a microwave-safe bowl or double boiler, melt the semi-sweet chocolate chips with vegetable oil until smooth and glossy for a drizzle topping.
Drizzle Chocolate: Drizzle the melted chocolate over the custard-filled cookies uniformly and allow the chocolate to set for 10-15 minutes before serving to achieve a firm finish.

Notes

For a richer flavor, substitute granulated sugar with brown sugar.
Use homemade vanilla custard for a fresher, more authentic taste.
Coconut oil can be used instead of vegetable oil to melt chocolate for a subtle tropical twist.
Ensure cookies are fully cooled before filling to prevent custard from melting.
Store cookies in an airtight container in the refrigerator if not serving immediately, best consumed within 2 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Boston Cream Pie, Cookie Bites, Vanilla Custard Cookies, Chocolate Drizzle Cookies, Easy Dessert, Bite-sized Cookies