These Boston Cream Pie Cookie Bites are absolutely delicious. Not the easiest cookie recipe but they are well worth the extra effort. Yummy!
I first saw these cookies on Pinterest. But if you are like me, you are probably wary of all these terrible recipes you find on Pinterest. But what it does allow me to do is modify the recipe to make it “right”. I will never publish a recipe that doesn’t meet my standards just for the sake of posting a recipe. So here is my recipe for Boston Cream Pie Cookie Bites.
Boston Cream Pie is probably one of my favorite desserts. I just LOVE custard. I mean who doesn’t? Now that I think about it, it’s weird that I have never made a Boston Cream Pie yet? hmm…
So if you like trivia or nostalgia as I do, you are probably wondering why it’s called Boston Cream Pie. So I fired up my browser and visited my oracle “Wikipedia” and looked it up. This is what I found. Read this article about Boston Cream Pie if you are curious.
TIP: While the recipe as a whole is pretty simple, pressing the cookie dough into the bottom of the mini muffin tin can be a little tricky because the dough is so sticky. I suggest dipping your finger in water before handling the dough.
What Ingredients do I need to make these Boston Cream Pie Cookie Bites?
To make this delicious recipe, you will need the following ingredients: Yellow Cake Mix, Eggs, Unsalted Butter, Instant Vanilla Pudding Mix, Heavy Whipping Cream, Milk and Semi-Sweet Baking Chips.
How to Make these Boston Cream Pie Cookie Bites
Make the Cookies
Preheat oven to 350°F.
Prepare a mini muffin pan by spraying with nonstick cooking spray.
In a mixing bowl, whisk yellow cake mix to remove any lumps. Add softened butter and eggs to the mix and combine with a hand mixer until dough is thick and sticky.
Using a half tablespoon, put a mound of cookie dough into each muffin cup. Press the dough down to create a level cookie.
Bake for 7 to 8 minutes. Do not overcook as they will set up as they cool. Remove from the oven and let the cookies cool for 4 to 5 minutes.
Once cooled, use the end of the wooden spoon to create an indentation in the middle of each cookie. Move cookies to a cooling rack and let them cool completely.
Make the Vanilla Cream
In a medium bowl, combine instant vanilla pudding mix, heavy cream and milk.
Using a hand mixer, mix until the mixture is thick and has stiff peaks.
Transfer mixture to a pastry bag and pipe into each cookie indentation.
Make the Chocolate Ganache
In a microwave-safe bowl, combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk.
Spoon 1/4 teaspoon of ganache onto the top of each cookie.
Refrigerate until the ganache is set.
Boston Cream Pie Cookie Bites
Ingredients
Cookie Cup
- 1 Box Yellow Cake Mix
- 2 Egg(s)
- 1/2 Cup Unsalted Butter, softened
Vanilla Cream Filling
- 1 Pkg instant vanilla pudding mix
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Milk
Chocolate Ganache
- 2 tbs Semi-Sweet Chocolate Chips
- 2 tbs Heavy Whipping Cream
how to make this recipe
- Preheat oven to 350°F.
- Prepare a mini muffin pan by spraying with nonstick cooking spray.
- In a mixing bowl, whisk yellow cake mix to remove any lumps. Add softened butter and eggs to the mix and combine with a hand mixer until dough is thick and sticky.
- Using a half tablespoon, put a mound of cookie dough into each muffin cup. Press the dough down to create a level cookie.
- Bake for 7 to 8 minutes. Do not overcook as they will set up as they cool. Remove from the oven and let the cookies cool for 4 to 5 minutes.
- Once cooled, use the end of the wooden spoon to create an indentation in the middle of each cookie. Move cookies to a cooling rack and let them cool completely.
Vanilla Cream
- In a medium bowl combine instant vanilla pudding mix, heavy cream and milk.
- Using a hand mixer, mix until the mixture is thick and has stiff peaks.
- Transfer mixture to a pastry bag and pipe into each cookie indentation.
Chocolate Ganache
- In a microwave-safe bowl, combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk.
- Spoon 1/4 teaspoon of ganache onto the top of each cookie.
- Refrigerate until the ganache is set.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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