Name: Boston Cream Cookie Bites With a Surprise Center Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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)

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

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: In a large bowl, beat the unsalted butter and granulated sugar until creamy and smooth, about 2 minutes. Add the egg and vanilla extract and mix until fully combined.

Step 3: Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.

Step 4: Scoop small balls of dough onto a baking sheet lined with parchment paper, spacing them adequately to allow for spreading.

Step 5: Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet briefly before transferring to a wire rack to cool completely.

Step 6: Once cooled, carefully slice each cookie in half horizontally. Spoon a generous amount of vanilla custard onto the bottom half, then replace the top half.

Step 7: Melt the semi-sweet chocolate chips with the vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.

Step 8: Dip or drizzle the filled cookies with the melted chocolate. Allow the chocolate to set before serving for the perfect finish.

Tips & Variations

Use brown sugar instead of white sugar for a richer, molasses-like flavor in the cookies.

Swap vanilla extract for almond extract in the dough for a subtle nutty twist.

Make your own vanilla custard to control sweetness and texture, or use a high-quality store-bought version for convenience.

Try dark chocolate instead of semi-sweet for a deeper, less sweet topping.

Chill the dough before baking to help the cookies hold their shape better.

Storage

Store the assembled cookie bites in an airtight container in the refrigerator for up to 3 days to keep the custard fresh. If you prefer, store baked but unfilled cookies at room temperature for up to 2 days and fill them just before serving. To reheat, allow the cookies to come to room temperature for about 15 minutes; avoid microwaving as this can cause the custard to become runny.

FAQs

Can I make these cookies ahead of time?

Yes, you can bake the cookies a day ahead and store them unfilled in an airtight container at room temperature. Fill and top with chocolate just before serving to maintain freshness.

What if I don’t have vanilla custard?

You can substitute with pastry cream, pudding, or even a thick vanilla yogurt as a quick alternative. Homemade custard will give the best texture and flavor, but store-bought options work well too.