Boston cream pie in cookie form! Our Boston cream pie cookies start with a soft sugar cookie spread with whipped pudding and then topped with ganache!
You might also like our grasshopper mint cookies, our gourmet s'mores cookies, or our Hostess cupcake COOKIES!
Watch our step by step video!
What Is Boston Cream Pie?
Boston cream pie isn't a pie at all, it's actually cake! Pies and cakes used to be baked in the same pans and the words were sometimes used interchangeably. Boston cream pie has a spongey cake base and is filled with pastry cream and then topped with chocolate ganache. Boston cream pie cookies are a fun twist on the classic dessert. Instead of a cake base, they have a cookie base. Instead of pastry cream, they are spread with a pudding and cream mixture. The thing that stays the same is the chocolate ganache. Chocolate ganache adds a touch of decadence to every recipe that it is used in and it's easy to make! It starts out soft but sets up nicely for a soft chocolate shell texture.
This recipe makes 28-30 cookies, and because they are frosted with vanilla pudding and whipped cream they should be stored in the refrigerator. The chocolate ganache shell adds a nice texture balance to the creamy pudding.
Boston Cream Pie Cookies Ingredients
Scroll to the end of the post for a printable version.
Cookie Dough
- ½ cup butter*
- ½ cup shortening
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Pudding
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup powdered sugar
- 1 ¼ cup milk
- 4 oz. whipped cream (½ container Cool Whip)
Ganache
- 8 oz. semi-sweet chocolate chips
- 3 Tbsp. butter
- 4 teaspoons honey (or corn syrup)
- 4 teaspoons milk
*I always use salted butter, but you can use unsalted butter.
How To Make Boston Cream Pie Cookies
Preheat the oven to 350 degrees.
Cream butter, shortening, and sugar with an electric hand mixer or stand mixer. Beat in eggs.
In a separate bowl whisk flour, cream of tartar, baking soda, and salt together.
Combine dry ingredients with butter mixture.
Scoop cookies, using a medium cookie scoop, on cookie sheets lined with parchment paper. I usually bake 6 cookies per sheet.
Bake for 12 minutes.
Allow cookies to cool for 3-5 minutes before transferring them to a cooling rack.
Combine vanilla pudding mix and powdered sugar in a mixing bowl. Add milk and beat with an electric mixer or whisk for 2 minutes, or until the mixture begins to thicken, slightly. Fold in cool whip. Chill pudding mixture for 10 minutes.
While the pudding chills let's make the chocolate ganache.
Microwave glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Microwave an additional 15-20 seconds. Stir until melted and smooth.
Spoon pudding mixture over the center of each cookie. Spread.
Add a spoonful of chocolate glaze to the center of each cookie. Spread ganache slightly.
Chill cookies until ready to serve. Cover in plastic wrap to keep fresh.
Boston Cream Pie Cookies Recipe
Boston Cream Pie Cookies
Ingredients
Cookies
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Pudding
- 1 3.4 oz. box instant vanilla pudding mix
- 1 cup powdered sugar
- 1 ¼ cup milk
- 4 oz. whipped cream ½ container Cool Whip
Ganache
- 8 oz. semisweet chocolate chips
- 3 Tablespoons butter
- 4 teaspoons honey or corn syrup
- 4 teaspoons milk
Instructions
- Preheat the oven to 350 degrees.
- Cream butter, shortening, and sugar with an electric hand mixer or stand mixer. Beat in eggs.
- In a separate bowl whisk flour, cream of tartar, baking soda, and salt together.
- Combine dry ingredients with butter mixture. It will be a soft dough.
- Scoop cookies, using a medium cookie scoop, on cookie sheets lined with parchment paper. I usually bake 6 cookies per sheet.
- Bake cookies in the oven for 12 minutes.
- Allow cookies to cool on baking sheets for 3-5 minutes before transferring them to a cooling rack.
Pudding
- Combine vanilla pudding mix and powdered sugar in a medium bowl. Add milk and beat with an electric hand mixer or whisk for 2 minutes, or until mixture begins to thicken, slightly. Fold in cool whip. Chill vanilla pudding mixture for 10-15 minutes.
Ganache
- While the pudding chills let's make the chocolate ganache.
- Microwave glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Microwave an additional 15-20 seconds. Stir until melted and smooth.
- Spoon pudding mixture over cooled cookies. Spread.Spoon a small amount of the chocolate ganache on top of each cookie. Spread slightly.
- Chill cookies until ready to serve.
Notes
- The pudding mixture must be made with instant pudding mix, not cook and serve pudding mix.
- Chocolate ganache can be made in the microwave, a double boiler, or over the stove in a small saucepan on medium heat.
- Finished cookies must be chilled.
Brandy says
Hi everyone! Brandy here, these cookies are very unique! Because of the pudding, they should be served chilled, and they are so soft and delicious. I hope you like them!