Copycat Crumbl Boston Cream Pie Cookies
Copycat Crumbl Boston Cream Pie Cookies takes sugar cookie crusts, fill them with pastry cream & tops it all off with chocolate ganache. Yum!
Why We Love Boston Cream Pie Cookies
- The boston cream pie cookies are on my top 5 all-time favorite Crumbl cookies list. They are heaven in your mouth and I will die on this hill!
- We’re taking a simple sugar cookie shell and filling it with homemade pastry cream and then spooning rich chocolate ganache all over the top. It’s all the boston cream pie flavor you love in an easy to devour cookie.
- These cookies may seem like a lot of work, and they can be since there are three major components. But you can’t totally make the cookies and cream ahead of time and then assemble the cookies the next day. Easy peasy and perfect for party planning.
Ingredients You’ll Need to Boston Cream Pie Cookie Cups
COOKIE SHELL: To make the cookie you’ll need unsalted butter, sugar, eggs, vegetable oil, vanilla extract, all-purpose flour, cornstarch, baking powder, and salt.
PASTRY CREAM: This is a classic pastry cream. You’ll need milk, heavy cream, egg yolks (use the whites to make angel food cake), sugar, cornstarch, salt, unsalted butter, and vanilla extract.
CHOCOLATE GANACHE: Only three ingredients here friends – heavy cream, semi-sweet chocolate chips, and unsalted butter.
TART TINS: To get the Crumbl cookie shape I used 4-inch tart tins to make these cookies. However, they’re not required. In the tips section below I have steps to make these cookies with tart tins. All you need are a couple of flat-bottomed measuring cups.
How to Make Boston Cream Pie Cookies
Jump to RecipeSTEP 1 To make the cookie dough, start by beating together the butter and sugar until combined. Add the eggs and mix until they’re incorporated. Then add in the vanilla and vegetable oil. Beat the wet ingredients on medium-high speed for 4-5 minutes until light and fluffy. Scrape the sides of the bowl as needed.
STEP 2 Add the flour, cornstarch, baking powder, and salt to a sifter. Sift the dry ingredients into the wet ingredients. Mix everything together on low speed until just combined. Scrape the sides of the bowl as needed.
STEP 3 Scoop 1/4 cup of cookie dough into each tart thin. Then use the bottom of a drinking glass or measuring cup to press the dough firmly into the mold so the sides are filled and there is a well in the center. Chill the dough for 15 minutes and preheat your oven to 350 degrees while the dough gets cold. Bake the shells for 12-15 until the edges just being to turn golden. Remove the cookies from the oven and cool them in the tins.
STEP 4 While the cookies are cooling, start the pastry cream by adding the milk, heavy cream, egg yolks, sugar, cornstarch, and salt to a medium saucepan. Whisk everything together and then place the pan over medium heat. Bring that to a simmer while whisking frequently. Once bubbling, cook the cream for 30-60 seconds.
STEP 5 Remove the saucepan from the heat and immediately pass the cream through a mesh sieve into a bowl. Whisk in the butter and vanilla until combined. Cover the pastry cream with plastic wrap touching the surface and put it in the fridge to cool completely.
STEP 6 To make the chocolate ganache, pour the chocolate chips into a heat-safe bowl. Then pour the heavy cream into a microwave-safe bowl. Heat the cream for 1-2 minutes until it simmers and then pour it over the chocolate. Let that sit for 2 minutes before whisking the chocolate and cream together. Once that’s smooth and combined, whisk in the butter until it’s melted in.
STEP 7 Now you’re ready to assemble your cookies! Take the cookies out of the tins. Add a large spoonful of pastry cream to the center of the cookie shell and spread it around to the edges. Spoon some chocolate ganache over the top of the pastry cream, being sure to leave the cream showing beneath. That’s it! You can eat the cookies right away, or chill them in the fridge for 1-2 hours for the best flavor.
Tips & Tricks
Free-form cookie shells (no tart tin needed!)
- Scoop ¼ cup of the cookie dough into the palm of your hand. Roll the dough into a ball and place it onto a parchment paper-lined cookie sheet. Leave plenty of room between the cookies.
- Press the cookie dough ball down to about ½-inch thickness using the bottom of a measuring cup or drinking glass. Find a second flat-bottomed measuring cup or glass that is slightly smaller than the first one and use it to press down into the flattened cookie to make a well large enough for the filling (just don’t press so hard that you break through the bottom). Press the edges of the cookie around the cup to fix any cracked edges. Then bake and continue on as directed.
- Don’t want to spend so much time in the kitchen all at once? You can prepare the cookie shells and/or pastry cream ahead of time. The chocolate ganache is best made right before using it so you don’t have to reheat it.
- If you’re really in a time crunch or feeling less than Julia Child in the kitchen (we all have those days), feel free to swap out the pastry cream for some instant vanilla pudding. Use 1/2 cup less milk than suggested for the pudding sets up thicker and then fill the cookies and top them with chocolate. This will give the cookies a slightly different flavor, but they’ll still be delicious.
Crumbl Boston Cream Pie Cookie FAQ
Boston cream pie Crumbl cookie calories
The Boston cream pie cookies from Crumbl have 560 calories per cookie. The recommended serving size is 1/4 cookie which is 140 calories per serving.
These copycat cookies have 589 calories per cookie or about 147 calories per recommended serving. Since they’re homemade there is a little variation in size and amount of filling and topping used, but they’re pretty on par with the shop.
What is in the Boston cream pie Crumbl cookie?
The cookies from the store have a “New England-inspired cookie,” pastry cream, and chocolate ganache. I like these homemade ones since I can make the cookie bottom a bit thinner and get more filling in the middle.
Do Crumbl Boston cream pie cookies need to be refrigerated?
Yes. You should refrigerate any extra cookies in an airtight container, in a single layer, for 3-4 days.
If you don’t like eating your cookie chilled, leave it out on the counter for 10 to 15 minutes before eating… but they’re delicious right out of the fridge.
Copycat Crumbl Boston Cream Pie Cookies
Equipment
- 4-inch Tart Tins (see note)
Ingredients
Cookies
- 1 cup unsalted butter softened
- 2 cups sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 4 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
Pastry Cream
- 3 cups milk
- 1 cup heavy cream
- 8 egg yolks
- 1 cup sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Chocolate Ganache
- ⅔ cup heavy cream
- ⅓ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
Cookies
- Grab a baking sheet and arrange the tart tins on it with space between each tin. Set aside.
- Add the butter and sugar to a large mixing bowl and beat on medium speed until combined. Add the eggs and mix to combine. Add the vegetable oil and vanilla and beat on medium-high speed until light and fluffy, about 4-5 minutes.
- After the wet ingredients are mixed, sift the flour, cornstarch, baking powder, and salt into the bowl. Then mix on low speed until just combined. Scrape the side of the bowl as needed.
- Add 1/4 cup of cookie dough to each tart tin. Use the bottom of a drinking glass or measuring cup to press the dough firmly into the tin so the sides are filled, there is a well in the center, and the cookies have an even thickness all the way around.
- Chill the cookie dough for 15 minutes in the fridge. Preheat your oven to 350 degrees F.
- Bake for 12-15 minutes or until the edges just start to turn golden. The cookie itself should be very light in color.
- Remove from the oven and give the pan a firm tap or two on the counter to deflate the cookies a little. Cool in the tins until the cookies have firmed up and are cool to the touch. Transfer to a wire rack to cool completely.
Pastry Cream
- Add the milk, heavy cream, egg yolks, sugar, cornstarch, and salt to a medium saucepan and whisk everything together.
- Place the pan over medium heat and bring to a simmer, whisking frequently. The mixture will thicken as it cooks. Once the cream gets to a boil, let it bubble for 3-60 seconds. Remove from the heat and immediately press the cream through a fine mesh sieve into a heat-safe bowl.
- Whisk in the butter and vanilla until melted and combined. Cover with plastic wrap and press it directly onto the surface of the cream. (This will prevent skin from forming.) Chill in the fridge until completely cooled.
Chocolate Ganache
- Pour the chocolate chips into a heat-safe bowl. Pour the heavy cream into a microwave-safe bowl or glass measuring cup. Heat the cream for 1-2 minutes or until it starts to simmer.
- Pour the hot cream over the chocolate chips and let that sit for 2 minutes. Then whisk the chocolate and cream until smooth and shiny. (It will look broken for a bit, just keep whisking.)
- Whisk in the butter until melted and combined. Set aside to cool for 5-10 minutes. (You want to cool enough that it won't melt the pastry cream, but not so cool that it's firm.)
Assembly
- Add a large spoonful of pastry cream to the center of a cookie tart. Use the back of the spoon to spread it into an even layer (or a bit mounded in the center).
- Spoon some of the ganache over the top of the pastry cream letting it run how it chooses. (You want to be able to see the cream under the chocolate.) Chill for 1-2 hours before enjoying for the best flavor.
Notes
- Recommended serving size from Crumbl is 1/4 cookie. These cookies are plenty big enough to each cut one into quarters, just like the ones from the store.
- If desired, you can make the pastry cream 1-2 days ahead of time. Just keep it in the fridge with the plastic wrap pressed onto the top of the cream.
- Store any extra cookies in a single layer in an airtight container in the fridge for up to 4 days.
- Scoop ¼ cup of the cookie dough into the palm of your hand. Roll the dough into a ball and place it onto a parchment paper-lined cookie sheet. Leave plenty of room between the cookies.
- Press the cookie dough ball down to about ½-inch thickness using the bottom of a measuring cup or drinking glass. Find a second flat-bottomed measuring cup or glass that is slightly smaller than the first one and use it to press down into the flattened cookie to make a well large enough for the filling (just don’t press so hard that you break through the bottom). Press the edges of the cookie around the cup to fix any cracked edges. Then bake and continue on as directed. (see image here)
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.