These Boston Cream Pie Cookie Bites deliver everything you crave from the classic dessert—soft vanilla cookie cups, a creamy vanilla filling, and a glossy chocolate topping—without the fuss of layering a whole cake. They’re perfect for parties, dessert trays, or anytime you want a small, bakery-style treat that feels special.
Why You’ll Love This Recipe
Classic Boston cream pie flavors in an easy, bite-size format
Mini cookie cups look impressive but are simple to make
Creamy filling and rich chocolate topping balance perfectly
Great make-ahead option for gatherings
Easy to portion, serve, and share
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie cups:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1/2 cup whipped topping (or 1/2 cup sweetened whipped cream)
For the chocolate topping:
1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
Directions
Preheat the oven to 350°F (175°C). Grease a 24-cavity mini muffin pan well (grease the bottoms and sides).
In a mixing bowl, cream the softened butter and sugar until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Avoid overmixing.
Scoop about 1 tablespoon of dough into each mini muffin cavity (fill each about halfway).
Bake for 10–12 minutes, until the edges are lightly golden and the centers look set.
Immediately after baking, press the center of each cookie down to form a cup (use the rounded end of a wooden spoon or a small tart tamper). Let the cookie cups cool in the pan for 10 minutes, then gently lift them out and cool completely on a rack.
Make the filling: whisk the instant pudding mix with the cold milk until smooth. Let it stand for 5 minutes to thicken.
Fold in the whipped topping until the filling is silky and uniform. Spoon or pipe the filling into the cooled cookie cups.
Make the chocolate topping: place chocolate chips in a heat-safe bowl. Heat the heavy cream until hot (not boiling), then pour it over the chocolate. Let sit 1 minute, then stir until smooth and glossy.
Spoon a small amount of chocolate topping over each filled cookie bite.
Chill for 20–30 minutes to set the topping before serving.
Servings and timing
Servings: 24 cookie bites
Prep time: 25 minutes
Bake time: 10–12 minutes
Chill time: 20–30 minutes
Total time: about 55–70 minutes
Variations
Shortcut dough: Use refrigerated sugar cookie dough; bake and press into cups the same way.
Richer filling: Add 1/2 teaspoon vanilla bean paste to the pudding filling.
Chocolate swap: Use dark chocolate chips for a deeper, less-sweet topping.
Extra texture: Sprinkle the chocolate tops with finely chopped toasted almonds or crushed vanilla cookies before chilling.
Citrus twist: Add 1 teaspoon orange zest to the cookie dough for a bright, classic pairing with chocolate and vanilla.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 3 days. The cookie cups will soften slightly as they sit (still delicious, just more cake-like).
Freezing: Freeze unfilled cookie cups in a sealed container for up to 2 months. Thaw at room temperature, then fill and top with chocolate.
Reheating: Do not microwave once filled (the filling can melt and the chocolate can turn oily). For the best texture, let chilled bites sit at room temperature for 10 minutes before serving.
FAQs
Can I make Boston Cream Pie Cookie Bites ahead of time?
Yes. You can bake the cookie cups a day ahead and store them airtight, then fill and top them the next day. Fully assembled bites are also great made the day before serving.
What kind of pudding mix works best?
Instant vanilla pudding mix works best because it thickens without cooking and stays smooth when folded with whipped topping.
Why did my cookie cups crack when I pressed them?
Cracking usually happens if the cookies are overbaked or if you wait too long to press the centers. Press them gently while they’re still warm.
How do I get the cookie cups out of the pan cleanly?
Let them cool in the pan for about 10 minutes, then use a thin knife to loosen edges if needed and lift carefully. Greasing the pan well makes a big difference.
Can I use homemade whipped cream instead of whipped topping?
Yes. Use 1/2 cup sweetened whipped cream (whip heavy cream with a little powdered sugar until soft peaks form) and fold it into the pudding.
How do I keep the chocolate topping shiny and smooth?
Make sure the cream is hot, stir gently until fully melted, and let it cool slightly before spooning so it thickens instead of running off the sides.
Can I use milk chocolate chips?
You can, but the topping will be sweeter. Semi-sweet keeps the overall bite more balanced.
Can I freeze the assembled cookie bites?
It’s not ideal. The filling can change texture after freezing and thawing. Freezing the unfilled cookie cups works much better.
Can I make these without a mini muffin pan?
A mini muffin pan is best for neat cups. If you only have a regular muffin pan, you’ll get fewer, larger cups and may need to increase bake time slightly.
Should these be served cold or at room temperature?
They’re best served chilled or slightly cool. For the creamiest texture without being too firm, let them sit out for about 10 minutes before serving.
Conclusion
Boston Cream Pie Cookie Bites are an easy way to bring that classic chocolate-and-vanilla combination to the table in a fun, shareable form. With tender cookie cups, a creamy filling, and a smooth chocolate finish, they look party-ready while staying simple enough for any day you want a sweet treat.
These Boston Cream Pie Cookie Bites are bite-sized treats featuring soft vanilla cookie cups, creamy vanilla pudding filling, and a glossy chocolate ganache topping—perfect for parties and easy to make ahead.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1/2 cup whipped topping (or sweetened whipped cream)
1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
Instructions
Preheat the oven to 350°F (175°C) and grease a 24-cavity mini muffin pan well.
Cream together the softened butter and sugar until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Scoop about 1 tablespoon of dough into each muffin cavity, filling halfway.
Bake for 10–12 minutes until edges are lightly golden and centers are set.
Immediately press the centers down to form cups using a spoon handle or tart tamper. Let cool in the pan for 10 minutes, then remove and cool completely.
To make the filling, whisk instant pudding mix with cold milk until smooth. Let thicken for 5 minutes.
Fold in the whipped topping until the filling is smooth. Spoon or pipe into cooled cookie cups.
For the topping, place chocolate chips in a bowl. Heat cream until hot, pour over chips, let sit 1 minute, then stir until smooth.
Spoon a small amount of ganache over each cookie bite.
Chill for 20–30 minutes to set before serving.
Notes
Use refrigerated sugar cookie dough as a shortcut.
Add vanilla bean paste to the pudding for a richer flavor.
Dark chocolate chips create a deeper, less sweet topping.
Top with chopped almonds or crushed cookies for added texture.
