Boston Cream Pie Cookie Bites

The traditional flavors of the Boston Cream Pie are transformed into this fun cookie cup that is super simple because it is made with a cake mix. The shortcuts for this recipe are delicious and super fabulous. I can’t wait to share them with you!

All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie bite. They are quick to make, starting with a cake mix and instant pudding. Everyone will go crazy for these little cuties.

Boston Cream Pie Cookie Bites

Course       : Dessert
Prep Time  : 15 minutes
Cook Time  : 15 minutes
Total Time   : 30 minutes
Servings     : 36 cookie bites

Ingredients
Cookie Cup

• 1 box yellow butter cake mix
• 2 eggs
• 1 stick butter {softened}

Vanilla Cream Filling

• 1 3.25 oz. pkg. instant vanilla pudding
• 1 cup heavy whipping cream
• 1/2 cup milk

Chocolate Ganache

• 2 tbsp semi-sweet baking chips
• 2 tbsp heavy whipping cream

Instructions
Cookie Cups

• Preheat oven to 350 degrees.  
• Prepare mini muffin pan by spraying each cup with non-stick cooking spray. 
•  Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps.
•  Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. 
•  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. 
•  Using your fingers, go back and press the mound of dough down to create a level cookie. 
•  Bake for 7-8 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and let the cookie cool for 4-5 minutes. 
•  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. 
•  Move cookies to cooling rack and let them cool completely.

Vanilla Cream

• In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. 
• Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. 
• Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache

• In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips.
• Microwave for 20 seconds and whisk. 
•  If you get a silky and smooth consistency then you are finished. 
•  If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. 
•  Refrigerate until the ganache is set and serve or refrigerate for up to 4 days

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