Description
Delight your taste buds with these Boston Cream Pie Cookie Bites, a playful twist on the classic dessert. Soft, fluffy cookies filled with creamy vanilla custard and topped with a luscious chocolate drizzle make for a perfect treat that’s easy to bake and sure to impress.
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.)
- 1 cup Vanilla Custard (Use store-bought or homemade.)
- 2 tablespoons Vegetable Oil (Coconut oil is a good substitute.)
Topping
- 1 cup Semi-Sweet Chocolate Chips (Feel free to swap in dark chocolate.)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, roughly 2 to 3 minutes. This step incorporates air for a soft cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture until well combined, adding moisture and enhancing flavor.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients until just incorporated. Be careful not to overmix to maintain tenderness.
- Scoop Cookie Dough: Using a spoon or cookie scoop, place portions of the dough onto the lined baking sheet, spacing them adequately to prevent cookies from merging.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden, indicating they are done but still soft inside. Remove and cool on a wire rack.
- Create Indentations: Once cooled, gently press an indentation in the center of each cookie using your finger or the back of a spoon, preparing a space for the custard filling.
- Fill Cookies with Custard: Using a piping bag or small spoon, fill each cookie indentation with vanilla custard, ensuring an even and generous filling.
- Melt Chocolate and Drizzle: Melt the semi-sweet chocolate chips with vegetable oil until smooth and glossy, then drizzle the chocolate over the custard-filled cookies for a rich finishing touch.
- Set and Serve: Allow the chocolate drizzle to set at room temperature for 10 to 15 minutes before serving to fully firm up the topping.
Notes
- You can substitute whole wheat flour for all-purpose flour for a healthier variation.
- For a more intense flavor, replace vanilla extract with almond extract.
- Consider using dark chocolate chips instead of semi-sweet for a richer chocolate taste.
- If making your own custard, be sure it is well chilled before filling to maintain structure.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Boston Cream Pie, Cookie Bites, Vanilla Custard Cookies, Chocolate Drizzle Cookies, Dessert Cookies, Easy Baking Recipe
