Boston Cream Pie Cookies
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How to Make Boston Cream Pie Cookies
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I love this twist on traditional Boston Cream Pie! These are great to put out for guests yet are very simple to put together.
If you don’t have the time to make your own custard, you can replace it with instant pudding (see notes below). That being said, the custard is delicious and totally worth making yourself! It is not difficult and takes about 1o minutes (plus cooling time).
You will probably have some chocolate ganache left over. It’s great for the kids to dip fruit into as dessert and can be reheated on 30% power in the microwave.
I made both the cookies and the custard the night before and it only took a few minutes to put together the next day!
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- 1 box yellow cake mix
- 2 eggs
- 1/2 cup oil
- 1/2 cup sugar divided
- 2 cups milk
- 1 teaspoon vanilla
- 4 egg yolks
- 6 tablespoons cornstarch
- 4 oz semi-sweet chocolate
- 1/2 cup heavy cream
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Preheat oven to 350 degrees. Mix cake mix, eggs and oil.
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Divide into 20 even pieces, roll into balls and place on a parchment lined pan. Bake 6-8 minutes or just until done. Cool completely.
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Over medium heat, combine milk and 1/4 cup sugar. Bring just to a boil.
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In a small bowl, whisk egg yolks with 1/4 cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
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Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot, stir and cool completely in the fridge (I cooled it in a Ziploc bag).
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Heat the heavy cream in the microwave just until boiling. Pour over the chocolate chips and stir to combine.
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Spread a generous amount of cold custard on each cooled cookie. Dip into the chocolate and let set.
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Store in the fridge if you are not serving right away.
If you prefer (or are in a hurry) you can replace the homemade custard with instant vanilla pudding. Use only 1 3/4 cups milk instead of the 2 cups asked for on the box to make the mixture thicker.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Can Snack Pack or Jello pudding cups be used to save time? Is the consistency of the pudding cups thick enough to stay on the cookie? Also, I’m thinking of making these to bring to work, what’s the best way to transport them without shmushing them?
Sure sure it could! I would transport them in a single layer if you have a large container with a lid, that would be best.
These cookies look so good! What a clever idea to turn this treat into a cookie for easy finger food tasting at parties! I love this idea! Pinning this recipe for later! Thanks for sharing!
while reading the recipe, i see 2 cups of milk yet reading the instructions, only 1 cup of the hot milk is used, could you please tell me what i am missing?? thanks loads
In step 1 of the custard preparation you use all of the milk. In step 3 you use 1 cup of the hot milk.
I have a silly question so please forgive me. For the cookie part, are you making the box mix according to its directions then adding an additional 2 eggs and the 1/2 cup oil?
No, just the powder with the eggs and oil, ignore the box directions. :)
Ok great! Thanks for clarifying :-D
You’re welcome! Enjoy!
Just made these for dessert tonight and they looked so good I had to sample 1 beforehand ;-) They are delicious AND easy to make!! For the “cookies” I used a tablespoon measuring cup to keep all the pieces uniform and I was able to get 24 exact sized cookies from a standard boxed cake mix :-) Thanks for this recipe!!
So glad you enjoyed these as much as we did!!
Yum! Think I’ll try these this weekend!