Boston Cream Pie Cookies
These Boston Cream Pie Cookies are made with a soft vanilla cookie base, topped with generous serving of vanilla pastry cream and a smooth chocolate ganache. They taste just like the traditional Boston cream pie!
Crumbl has been coming out with a lot of delicious cookies that based off of cake or pie recipes! These have been so much fun to recreate at home (where you can have 10+ cookies for much cheaper than what Crumbl sells!). Some of these favorites are the Banana Cream Pie Cookies, Hostess Cupcake Cookies, Crumbl Molten Lava Cookies and the Crumbl Key Lime Pie Cookies! I’d take a cake or pie in cookie form any day!
Why This Recipe Works
- Tastes just like a Boston cream pie! These cookies taste just like the famous classic dessert! The cookie base includes some white cake mix to remind you of the delicious cake layers. With the pastry cream and chocolate ganache, these cookies are reminiscent of the delicious Bostonian dessert.
- Easy pastry cream recipe. These Crumbl Boston cream pie cookies use a no-cook pastry cream to really simplify the preparation. Instead of cooking the cream, we use an instant vanilla pudding mix and some cool whip to create the pastry cream flavor and textures without all the cooking time!
- Better than Crumbl. When I saw these Crumbl Boston Cream Pie Cookies, I just knew I wanted to make a copycat recipe. I wanted the cookie base to be richly vanilla with a cake-like flavor to remind you of the Boston cream pie cake. Then I wanted a generous amount of cream on top and a good helping of the chocolate ganache. Voilá!
- White Cake Mix: Did you know that Boston cream pie is a cake! That’s right. It isn’t a pie at all but a vanilla cake with a vanilla cream filling and chocolate ganache topping. That’s why these Boston cream pie cookies include white cake mix in the cookie dough. This provides cake-like cookies.
- Cornstarch: Using cornstarch in the Boston cream cookies will provide a moist cookie texture. This is because the cornstarch will hold onto the liquid in the cookie.
- Vanilla Instant Pudding Mix: This is the dry packet. The vanilla instant pudding mix will give us a faux pastry flavor and texture without having to make a cooked pastry cream.
- Cool Whip: The cool whip gives a light and fluffy texture to the no-cook pastry cream. When you cook the ingredients to make pastry cream, that’s what gives you the thick, creamy texture. The cool whip provides that element. Note: Cool whip will hold its shape and texture a lot longer than homemade whipped cream which goes lax much quicker.
- Semi-Sweet Chocolate: Use a baking chocolate bar. If you use chocolate chips, they won’t melt as smoothly into the ganache. Chocolate chips have stabilizers in them to help them keep their shape. Baking chocolate doesn’t have stabilizers.
- Heavy Cream: There is a 1:1 ratio of chocolate to cream in this Boston cream pie ganache recipe. That means the mixture won’t set up and will me smooth and a tad soft.
- Make the cookie dough. Cream the unsalted butter and sugar in the bowl of a stand mixer with the paddle attachment until smooth. Add the eggs and vanilla extract and mix until combined. Add the white cake mix, flour, cornstarch, baking soda, and salt. Mix until just combined.
- Portion into balls. Using a 1/4 cup, portion into balls. Place 6 cookie dough balls on a baking sheet lined with parchment paper. Using the palm of your hand, gently press down on the center of the balls until they resemble thick disks.
- Bake. Bake the Boston cream pie cookies at 350°F for 9 minutes. Remove and immediately press the bottom of a 1/3 cup into the center of the cookies to create an indentation. Return to the oven and bake for 2-3 more minutes. Remove and let cool on the sheet for 10 minutes. Transfer to a cooling rack to cool completely.
- Make the vanilla pastry cream. Add the instant pudding, milk and vanilla extract to a medium bowl. Whisk until combined. Fold in the cool whip using a rubber spatula. Cover and chill in the fridge.
- Make the chocolate ganache topping. Place the chopped chocolate in a heat-proof bowl. Add the heavy cream to a small saucepan. Bring to a boil over medium heat. Pour the hot cream onto the chocolate and let sit for 3 minutes. Do not stir! Once the 3 minutes are up, use a whisk and start whisking in a circular motion starting at the center of the bowl and moving out. Whisk until smooth.
- Assemble. Once the cookies have cooled completely, use a 3 tablespoon-sized cookie scoop to add pastry cream to the indents of each cookie. Smooth in an even layer. Add a dollop of the ganache to the top of each cookie and spread into a small circle, leaving the cream underneath exposed. Chill until ready to serve!
The white cake mix makes the Boston cream cookies taste a bit like cake, which is reminiscent of the cake layers in a Boston cream pie.
When making the indents in the cookies, I like to spray the bottom of the measuring cup I’m using with non stick cooking spray. This isn’t necessary, but I do like that it prevents the cookie from sticking to the measuring cup. If you have any questions about this part of the recipe, refer to the blog post as I have photos illustrating exactly what the cookies should look like.
Using the dry vanilla pudding mix is a great way to make easy pastry cream without eggs and without having to cook anything.
The chocolate ganache is a 1:1 ratio of chocolate to cream. This means it will be smooth and soft instead of setting up and hardening.
Make Ahead, Storing, and Freezing
Store the Boston cream cookies covered in an airtight container in the fridge for 2-3 days.
Cookies that aren’t topped with vanilla cream and ganache can be stored in an airtight container or Ziplock bag at room temperature for 2-3 days or in the fridge for 5-6 days.
The vanilla cream will last in the fridge for 2-3 days. Store it in an airtight container.
Store the chocolate ganache in an airtight container in the fridge for 3-4 days. Remove and let come to room temperature. Microwave for 10-second increments in a microwave-safe bowl. Note: the ganache may separate after hardening and softening.
I don’t recommend freezing the cookies with the cream on them. The cool whip in the mixture won’t freeze well.
You can freeze the cookie dough. Roll into dough balls and flatten into thick disks. Flash freeze on a baking sheet until firm and transfer to an airtight container or Ziplock bag and freeze for 2-3 months. Remove and bake from frozen. You may need to add an additional minute to the bake time. Follow the recipe from that point.
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough!
The general consensus is that a French chef named Sanzian created the Boston cream pie at Parker House in Boston in the late 1800s. But, according to Bake From Scratch, it isn’t irrefutable fact that’s when it was really invented.
A Boston cream pie is a cake that is made of vanilla cake layers, a vanilla pastry cream filling and topped with a decadent chocolate ganache. I’m sure you are wondering why is Boston cream pie not a pie? It’s because back in the late 1800s when it’s said the recipe was invented, cakes and pies were made in the same pan.
Pastry cream is a custard-like cream that is made by heating milk, sugar, eggs, cornstarch and flavorings (such as vanilla extract) until a thick cream custard filling is produced. This recipe uses a no-cook pastry cream which is an easy pastry cream recipe that you don’t have to cook. It uses vanilla pudding mix, milk, whipped cream, and flavoring.
You can. However, chocolate chips contain stabilizers in the them. This is what helps the chocolate chips keep their shape. Baking chocolate doesn’t contain stabilizers so it will melt and combine with the cream better for a smoother ganache texture.
- Crumbl Peanut Butter Brownie Cookies
- Walnut Brownie Cookies
- Crumbl Molten Lava Cookies
- Lemon Crinkle Cookies
- Crumbl Snickerdoodle Recipe
Boston Cream Pie Cookies (Crumbl Copycat)
No-Cook Pastry Cream
- 3.4 oz vanilla instant pudding mix - dry
- 2/3 cup milk - I used 2%
- 1 teaspoon vanilla extract
- 8 oz cool whip
- 4 oz semi sweet chocolate - finely chopped
- 1/2 cup heavy cream
- pinch salt
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar on medium speed for 1 minute. Add the eggs and vanilla extract mix until combined, being sure to scrape down the sides of the bowl with a rubber spatula.
- Add the 1 cup of white cake mix, 2 ¼ cups flour, 1 tsp cornstarch, ¾ tsp baking soda, and ½ tsp salt and mix to combine.
- Portion the dough into ¼ cup sized balls and then using the palm of your hand gently press down on the ball until it is a thick disk.
- Bake for 9 minutes. Remove from oven immediately press the bottom of a 1/3 cup measuring cup (or any measuring cup that is smaller than the cookie) into the center of each cookie. (I like to spray the bottom of the measuring cup I’m using with nonstick cooking spray. This isn’t’ necessary but I do like that it prevents the cookie from sticking to the measuring cup. If you have any questions about this part of the recipe, refer to the blog post as I have photos illustrating exactly what the cookies should look like). Bake an additional 2-3 minutes. Remove from the oven and let cool on pan for 10 minutes then transfer to a wire rack to cool completely.
Cheaters Vanilla Pastry Cream
- In a medium bowl whisk the instant pudding, milk, and vanilla extract for 2 minutes. Mix until the mixture is very thick. Using a rubber spatula fold in the cool whip. Cover and store in the fridge until ready to use. This mixture is thick and will not be runny at all.
- Place the chocolate in a heat proof bowl. Add the heavy cream to a small pot over medium heat. Bring mixture to a boil. Once boiling pour the heavy cream over the chocolate and let sit for 3 minutes. Add the pinch of salt.
- Use a whisk and starting in the center, slowly whisk in a circle until smooth.
- Place 3 tablespoons of pastry cream in each cookie well. Smooth into an even layer.
- Add a dollop (about 1-2 tablespoons) of chocolate ganache to the top and spread in a small circle, not covering the entire surface of the cream though.
- Serve chilled.