Description

Delight in these Boston Cream Cookie Bites that feature a soft, buttery cookie filled with creamy vanilla custard and topped with a luscious semi-sweet chocolate coating. Perfectly bite-sized and bursting with the classic flavors of Boston cream pie, these treats offer a surprising custard center that makes each bite a deliciously indulgent experience.

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

Preparation: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Mixing the Batter: In a large bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until creamy and fluffy, approximately 2 minutes. Add the egg and vanilla extract and continue to mix until fully incorporated. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the cookie dough.
Shaping the Cookies: Using a spoon or cookie scoop, form small balls of dough. Place them on a baking sheet lined with parchment paper, ensuring there is adequate space between each ball to allow for spreading during baking.
Baking: Bake the cookies in the preheated oven for about 10 to 12 minutes, or until the edges turn lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Filling the Cookies: Once the cookies have cooled, slice each cookie carefully in half horizontally. Spoon a generous amount of vanilla custard into the center of one half, then sandwich it with the other half to enclose the custard.
Topping with Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave the mixture in 30-second intervals, stirring between each, until smooth and fully melted. Dip or drizzle the top of each custard-filled cookie with the melted chocolate. Allow the chocolate to set completely before serving for the perfect finishing touch.

Notes

Ensure the baking powder and baking soda are fresh for effective leavening and optimal cookie rise.
You can substitute vegetable oil with coconut oil for a slight tropical flavor in the chocolate topping.
Store-bought vanilla custard works well, but homemade vanilla custard offers a richer and fresher taste.
For a deeper chocolate flavor, dark chocolate chips can replace semi-sweet chips.
Allow cookies to cool completely before slicing to prevent crumbling and ensure a clean cut.
Cookies can be stored in an airtight container for up to 3 days; chocolate topping may soften, so refrigerate if preferred.

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

Keywords: Boston Cream, cookie bites, vanilla custard, chocolate topping, dessert, baked cookies, snack, party treats, custard-filled cookies