Introduction

These Easy Boston Cream Pie Cookie Bites capture the classic flavors of the beloved dessert in a fun and bite-sized treat. Soft cake cookies are filled with creamy vanilla pudding and topped with a rich chocolate glaze, perfect for sharing or enjoying as a sweet snack.

The image shows three small tart desserts on a white plate, placed on a white marbled surface. Each tart has a golden-brown crust forming the base and sides, topped with a thick, smooth, creamy pale yellow layer. On top of this creamy layer sits a glossy, dark brown swirl of chocolate ganache, slightly shiny with soft peaks in the center. The tarts are closely grouped, with one tart in the front sharply focused, showing detailed texture of the crust and glossy chocolate, while the other two tarts appear softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix
2 eggs
1/3 cup butter, softened
1 (3.25 oz) package instant vanilla pudding
1 cup heavy whipping cream
1/2 cup milk
2 tablespoons semi-sweet baking chips
2 tablespoons heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the yellow cake mix, eggs, and softened butter. Mix until you form a smooth dough.
Step 2: Scoop dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 9–11 minutes or until golden. Let cookies cool completely.
Step 3: Prepare the vanilla pudding by mixing the instant pudding, milk, and 1 cup heavy whipping cream. Whip until thick and creamy. Chill for at least 10 minutes.
Step 4: Spread a generous dollop of the vanilla pudding cream onto the flat side of one cookie and sandwich it with another cookie. Repeat with all cookies.
Step 5: For the chocolate glaze, melt the semi-sweet baking chips with 2 tablespoons heavy whipping cream in a microwave-safe bowl, stirring every 15 seconds until smooth.
Step 6: Dip the top of each cookie sandwich into the chocolate glaze or drizzle it over the top. Allow the glaze to set before serving.

Tips & Variations

Use milk chocolate chips instead of semi-sweet for a sweeter glaze.
Chill the cookie sandwiches before dipping in chocolate to prevent melting.
Try adding a teaspoon of coffee extract to the pudding for a mocha twist.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before eating to soften the filling. These are best enjoyed fresh due to the cream filling.

How to Serve

Three small cheesecake cups are shown on a white plate, each with three layers: a light golden brown crumbly base, a thick creamy pale yellow middle layer, and a smooth shiny dark chocolate dollop on top. The cheesecake cups have a slightly rough outer crust with cracks visible near the edges. They sit on a surface with a white marbled texture, and the focus is on the closest cup, showing details in texture and color clearly while the others blur softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.

What if I don’t have instant vanilla pudding?

You can make homemade vanilla pudding or use a prepared pudding cup, but the instant mix is easier and sets well in this recipe.

Easy Boston Cream Pie Cookie Bites Recipe

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★★★★★

4.9 from 55 reviews

These Easy Boston Cream Pie Cookie Bites capture the classic flavor of Boston Cream Pie in a convenient, bite-sized cookie form. Soft yellow cake cookies are filled with creamy vanilla pudding and topped with a rich chocolate glaze, making them a delightful treat perfect for parties or everyday indulgence.

Author: Zane
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 24 cookie bites 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 box yellow cake mix
2 eggs
1/3 cup softened butter

Vanilla Pudding Filling

1 (3.25 oz) package instant vanilla pudding
1 cup heavy whipping cream
1/2 cup milk

Chocolate Glaze

2 tablespoons semi-sweet baking chips
2 tablespoons heavy whipping cream

Instructions

Prepare Cookie Dough: In a mixing bowl, combine the yellow cake mix, eggs, and softened butter. Mix thoroughly until a soft dough forms.
Bake Cookies: Preheat oven to 350°F (175°C). Scoop dough onto baking sheets lined with parchment paper, spacing evenly. Bake for 8-10 minutes or until edges are lightly golden. Let cookies cool completely.
Make Vanilla Pudding Filling: In a separate bowl, whisk together the instant vanilla pudding, heavy whipping cream, and milk until smooth and thickened. Chill for at least 10 minutes to set.
Assemble Cookie Bites: Once the cookies are cooled, spread a generous layer of vanilla pudding filling on the bottom side of one cookie and sandwich with another cookie to create a bite.
Prepare Chocolate Glaze: Melt semi-sweet baking chips and heavy whipping cream together in a microwave-safe bowl in 15-second intervals, stirring until smooth and glossy.
Glaze Cookie Bites: Dip or drizzle the top of each cookie bite with the chocolate glaze. Place on a tray and refrigerate for 15-20 minutes to let the glaze set.

Notes

For best results, use room temperature butter when making the cookie dough.
You can substitute the vanilla pudding with homemade custard if preferred.
Store cookie bites in an airtight container in the refrigerator for up to 3 days.
Allow chocolate glaze to set fully before serving to avoid messiness.

Keywords: Boston Cream Pie, cookie bites, easy dessert, vanilla pudding, chocolate glaze, bite-sized cookies