If you’ve ever wished you could have the magic of Boston cream pie in a perfectly portioned, hand-held treat, you’re going to fall in love with these Mini Boston Cream Pie Cookies. Imagine pillowy cake-mix cookies, sandwiched around creamy vanilla pudding, then topped with a generous drizzle of silky chocolate ganache. Every bite is a celebration—rich, nostalgic, and just a little bit decadent. Whether you’re making them for a party, a family night, or just because you deserve something special, these cookies are sure to steal the show and leave everyone asking for more.

Mini Boston Cream Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in recreating that classic Boston cream pie flavor—just in a fun, bite-sized cookie form. You’ll be amazed how these simple pantry staples transform into a treat that looks (and tastes) like you spent hours in the kitchen.

Yellow cake mix: The secret shortcut for soft, cake-like cookies with that signature golden color.
Large eggs: Help bind the dough and give the cookies a tender crumb.
Vegetable oil: Adds moisture and ensures your cookies stay soft and luscious.
Vanilla pudding (prepared or homemade): Brings the dreamy, creamy filling that’s the heart of every Boston cream pie (use instant for ease or pastry cream for tradition).
Heavy cream: The base for your ganache, making it rich and velvety.
Semi-sweet chocolate chips: Melts into a glossy, perfectly balanced ganache that tops each cookie sandwich.
Unsalted butter: Adds shine and a smooth finish to your chocolate topping.
Vanilla extract: Rounds out the flavors both in the filling and the ganache.

How to Make Mini Boston Cream Pie Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F for that perfectly even bake. Line a baking sheet with parchment paper—this not only keeps the cookies from sticking, but also makes cleanup a breeze. Having everything set up ahead means you’ll move through the recipe smoothly and stress-free.

Step 2: Mix Up the Cookie Dough

In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil. Stir everything together until a thick, cohesive dough forms. This dough will be soft, so don’t worry if it’s not as stiff as typical cookie dough—that’s what gives the cookies their delightful, cake-like texture!

Step 3: Shape and Bake

Scoop out tablespoon-sized portions of dough and place them on your prepared baking sheet, spacing each mound about 2 inches apart. This gives them plenty of room to spread and puff up. Bake for 9 to 11 minutes, just until the edges are golden and the centers look set. Let the cookies cool completely on a wire rack before assembling—patience is key for the next delicious step.

Step 4: Add the Creamy Pudding Filling

Once your cookies are cool, it’s time to turn them into little sandwiches. Pipe or spoon about a teaspoon of vanilla pudding onto the flat side of half the cookies. Then gently press another cookie on top to create your Mini Boston Cream Pie Cookies. Don’t skimp on the filling—it’s what makes every bite so luscious!

Step 5: Make the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and immediately stir in the chocolate chips, unsalted butter, and vanilla extract. Keep stirring until smooth and glossy—the ganache should be thick but pourable. This is the crowning glory of your cookies.

Step 6: Drizzle and Set

Use a spoon to drizzle the warm ganache over the tops of your cookie sandwiches. You can go for a neat swirl or let it drip down the sides for a more rustic look. Let the ganache set at room temperature, or pop the cookies into the fridge for a few minutes if you’re eager to dig in. Once set, your Mini Boston Cream Pie Cookies are ready to enjoy!

How to Serve Mini Boston Cream Pie Cookies

Garnishes

For an extra touch of elegance, you can sprinkle a pinch of powdered sugar over the chocolate tops, or add a few chocolate curls for flair. If you’re feeling playful, a little gold edible glitter or festive sprinkles will make these cookies look party-ready in seconds!

Side Dishes

These cookies pair beautifully with a scoop of vanilla ice cream, a handful of fresh berries, or even a tall glass of cold milk. For coffee lovers, a cup of robust espresso or a creamy latte makes the perfect companion to balance the sweetness.

Creative Ways to Present

Stack your Mini Boston Cream Pie Cookies on a tiered dessert stand for a stunning centerpiece. Wrap them up individually in cellophane bags tied with ribbon for party favors or gifts. If you’re hosting a gathering, arrange them in a ring around a bowl of extra pudding for dipping—guests won’t be able to resist coming back for seconds!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Boston Cream Pie Cookies in an airtight container in the refrigerator for up to two days. The cookies will stay soft, and the filling will remain deliciously creamy—just be sure to bring them back to room temperature before serving for best flavor and texture.

Freezing

If you want to get a jump on dessert, you can freeze the baked cookies (without filling or ganache) for up to a month. Once thawed, assemble and top with ganache as usual. Freezing fully assembled cookies is not recommended, as the pudding filling can become watery when thawed.

Reheating

While these cookies are meant to be enjoyed at room temperature, if you love a gooey chocolate topping, pop them in the microwave for just 5 to 10 seconds. This will soften the ganache and make the filling extra dreamy—but watch closely, as you don’t want the pudding to get too warm!

FAQs

Can I use homemade cake mix instead of boxed?

Absolutely! If you have a favorite homemade yellow cake mix recipe, feel free to use it. The boxed mix just makes things super speedy, but homemade will work just as well for these Mini Boston Cream Pie Cookies.

Is it okay to use instant pudding for the filling?

Yes, instant vanilla pudding is perfect for this recipe and makes the whole process a breeze. If you want a richer, bakery-style flavor, try using homemade pastry cream instead.

How do I keep the cookies from getting soggy?

Assemble the cookies shortly before serving for the best texture. If you need to make them in advance, store them in the refrigerator and eat within two days for optimal freshness. A quick chill helps the pudding set nicely, too.

Can I make these cookies gluten-free?

Yes! Swap the yellow cake mix for your favorite gluten-free cake mix, and double-check that your pudding and chocolate chips are gluten-free as well. The results will still be delicious and crowd-pleasing.

What’s the best way to drizzle the ganache?

Use a spoon for a rustic look or transfer the ganache to a zip-top bag, snip off a tiny corner, and pipe it on for more precision. Either way, it’s the chocolatey finishing touch that makes these Mini Boston Cream Pie Cookies irresistible.

Final Thoughts

If you’re looking for a playful, joyful dessert with nostalgic flavor and show-stopping looks, you simply have to try making these Mini Boston Cream Pie Cookies. They’re easy enough for a weekday treat but impressive enough for any celebration. Gather your ingredients, invite a friend or two, and enjoy the sweet magic you’ll create together!

Mini Boston Cream Pie Cookies Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 18 sandwich cookies 1x
Diet: Vegetarian

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Description

These Mini Boston Cream Pie Cookies are delightful sandwich cookies made from yellow cake mix dough, filled with creamy vanilla pudding, and topped with a rich chocolate ganache. Perfectly portable and quick to make, they capture the classic Boston cream pie flavor in bite-sized form.

Ingredients

Scale

Cookie Dough

1 box yellow cake mix
2 large eggs
1/3 cup vegetable oil

Filling

1/2 cup vanilla pudding (prepared or homemade)

Chocolate Ganache

1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Make the Dough: In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil. Mix thoroughly until a uniform dough forms.
Scoop and Bake: Using a tablespoon measure, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes until the edges are golden brown.
Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack. This is important to prevent melting the filling when assembling.
Assemble Sandwiches: On the flat underside of half the cookies, spoon or pipe about 1 teaspoon of vanilla pudding. Top each filled cookie with another cookie to create sandwich cookies.
Make Ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat immediately. Stir in the semi-sweet chocolate chips, unsalted butter, and vanilla extract until the mixture is smooth and glossy.
Top Cookies: Spoon or drizzle the chocolate ganache over the top of each cookie sandwich, covering the top cookie completely or partially as desired.
Set Ganache: Allow the ganache to set at room temperature or chill briefly in the refrigerator until firm enough to handle and serve.

Notes

You can use instant vanilla pudding for convenience or substitute pastry cream for a more authentic Boston cream pie flavor.
These cookies are best enjoyed the same day they are made but can be refrigerated for up to 2 days to maintain freshness.
When chilling, store the cookies in an airtight container to prevent them from drying out.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American