Description
These Boston Cream Pie Cookies are delightful mini treats that capture the classic flavors of the beloved dessert in a bite-sized form. Made with yellow cake mix cookie cups filled with creamy vanilla pudding whipped cream and topped with a smooth chocolate ganache, they offer a perfect balance of soft cake, fluffy filling, and rich chocolate. Ideal for parties or an elegant snack, these cookies are easy to prepare and irresistibly delicious.
Ingredients
Scale
Cookie Cups
- 1 box yellow cake mix
- 2 eggs
- 1/3 cup butter, softened
Whipped Cream Filling
- 1 (3.25 oz) package instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/2 cup milk
Chocolate Ganache
- 2 tablespoons semi-sweet baking chips
- 2 tablespoons heavy whipping cream
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) to prepare for baking the cookie cups.
- Prepare Dough: In a mixing bowl, combine the yellow cake mix, eggs, and softened butter. Beat until the mixture becomes smooth and well incorporated, forming a cookie dough.
- Bake Cookie Cups: Spoon the dough into a greased mini muffin pan, filling each cup about two-thirds full. Bake in the preheated oven for 10 to 12 minutes or until the cookie cups are lightly golden. Remove from oven and allow to cool completely in the pan.
- Make Whipped Cream Filling: While the cookies cool, whisk together the instant vanilla pudding mix, heavy whipping cream, and milk in a bowl until the mixture thickens to a creamy consistency. Place the whipped cream filling in the refrigerator to chill until ready to use.
- Prepare Chocolate Ganache: Heat heavy whipping cream in a small saucepan over medium heat until it just reaches a simmer. Remove from heat and pour the hot cream over the semi-sweet baking chips in a bowl. Let sit for one minute to melt the chocolate, then stir gently until smooth and glossy.
- Fill Cookie Cups: Once the cookie cups are completely cooled, fill each one with the chilled whipped cream mixture. Use a spoon or piping bag for neat filling.
- Top with Ganache: Drizzle or spoon the prepared chocolate ganache over the filled cookies evenly. Place the cookies in the refrigerator and chill for 30 minutes to allow the ganache to set before serving.
Notes
- Ensure cookie cups are fully cooled before filling to prevent the whipped cream from melting.
- You can substitute semi-sweet baking chips with bittersweet or milk chocolate chips based on preference.
- Use a piping bag to fill the cookie cups neatly and uniformly.
- Refrigerate leftovers to keep the whipped cream fresh and ganache firm.
- Mini muffin pans are essential to achieve the bite-sized cookie cups.
