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Boston Cream Pie Cookie Bites Recipe – Irresistible Treats

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Hello there, cookie lovers! Ready to indulge in a delightful twist on a classic dessert? Today, we’re diving into the world ofIrresistible Boston Cream Pie Cookie Bites. These little treats pack all the flavors of the iconic Boston cream pie into a bite-sized delight that’s perfect for any occasion.

Ingredients

Scale
  • For the Cookies:1/2 cupunsalted butter, softened1/2 cupgranulated sugar1/2 cuppacked light brown sugar1large egg1 teaspoonvanilla extract1 1/2 cupsall-purpose flour1/2 teaspoonbaking soda1/4 teaspoonsalt
  • 1/2 cupunsalted butter, softened
  • 1/2 cupgranulated sugar
  • 1/2 cuppacked light brown sugar
  • 1large egg
  • 1 teaspoonvanilla extract
  • 1 1/2 cupsall-purpose flour
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • For the Custard:2 cupswhole milk1/2 cupgranulated sugar1/4 cupcornstarch1/4 teaspoonsalt4large egg yolks2 teaspoonsvanilla extract
  • 2 cupswhole milk
  • 1/2 cupgranulated sugar
  • 1/4 cupcornstarch
  • 1/4 teaspoonsalt
  • 4large egg yolks
  • 2 teaspoonsvanilla extract
  • For the Chocolate Glaze:8 ouncesdark chocolate, chopped1/2 cupheavy cream
  • 8 ouncesdark chocolate, chopped
  • 1/2 cupheavy cream

Instructions

  1. Prepare the Cookies:Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.
  6. Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Make the Custard:Heat milk in a medium saucepan until simmering. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover with plastic wrap, and refrigerate until chilled.
  8. Heat milk in a medium saucepan until simmering. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
  9. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  10. Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover with plastic wrap, and refrigerate until chilled.
  11. Assemble the Cookie Bites:Once the cookies are cooled, spread a generous amount of custard on the flat side of half of the cookies. Top with the remaining cookies to create sandwich cookies.
  12. Once the cookies are cooled, spread a generous amount of custard on the flat side of half of the cookies. Top with the remaining cookies to create sandwich cookies.
  13. Prepare the Chocolate Glaze:In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each, until smooth. Stir in the heavy cream until well combined.Dip the tops of the sandwich cookies in the chocolate mixture and let set on a wire rack.
  14. In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each, until smooth. Stir in the heavy cream until well combined.
  15. Dip the tops of the sandwich cookies in the chocolate mixture and let set on a wire rack.

Notes

Cookie Tips:For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.Make sure the butter is softened but not melted to achieve the perfect cookie texture.
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.
Make sure the butter is softened but not melted to achieve the perfect cookie texture.
Custard Tips:Constant stirring is crucial to prevent lumps in the custard.Chill the custard thoroughly before assembling to ensure it holds its shape between the cookies.
Constant stirring is crucial to prevent lumps in the custard.
Chill the custard thoroughly before assembling to ensure it holds its shape between the cookies.

Find it online: https://www.delicetreats.com/boston-cream-pie-cookie-bites-recipe-irresistible-treats/