🍪 Crumbl Boston Cream Pie Cookies (Copycat)
These Crumbl Boston Cream Pie Cookies are thick, soft vanilla sugar cookies filled with rich homemade pastry cream and topped with smooth chocolate ganache. This bakery-style copycat recipe captures the classic Boston cream pie flavor in cookie form with a perfectly balanced combination of vanilla, creamy custard, and chocolate. Perfect for anyone looking to recreate Crumbl cookies at home, these indulgent cookies are ideal for special occasions, dessert platters, or gourmet cookie lovers.
Servings 8 large cookies
Calories 575kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Medium saucepan
- Whisk
- Rubber spatula
- Cookie scoop (large)
- Cooling rack
- Piping bag (optional)
Ingredients
Vanilla Cookie Base
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Pastry Cream Filling
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
Chocolate Ganache
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Make the Cookie Dough
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth.
Add Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
Chill the Dough
- Cover and chill the dough for 20–30 minutes to prevent spreading and create thick bakery-style cookies.
Shape and Bake
- Preheat oven to 350°F. Scoop large dough balls and roll them tall. Slightly flatten and gently press a shallow indent into the center.
- Place on a lined baking sheet and bake for 10–11 minutes until the edges are set and the centers are soft. Cool completely.
Make the Pastry Cream
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Heat the milk in a saucepan until warm. Slowly whisk the milk into the egg mixture.
- Return to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla, and chill completely.
Make the Ganache
- Heat the heavy cream until steaming, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Allow to cool slightly until thick but pourable.
Assemble the Cookies
- Spoon or pipe pastry cream into the center of each cooled cookie. Top with chocolate ganache, allowing it to spread slightly over the cream.
- Chill briefly before serving for best texture.