Description
These easy Boston Cream Pie cookie bites combine soft vanilla cookies, creamy custard filling, and a rich chocolate ganache topping for a mini dessert version of the classic cake.
Ingredients
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 cup heavy cream, divided
- 1/2 cup semisweet chocolate chips
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin.
- Roll the cookie dough into 1-inch balls and place each ball in a muffin cup.
- Bake for 10–12 minutes or until golden brown. Use the back of a spoon to press a well into the center of each cookie cup while warm. Let cool completely.
- In a bowl, whisk together the pudding mix, milk, and 1/2 cup of heavy cream until smooth. Chill for 10 minutes to thicken.
- Spoon or pipe the pudding mixture into each cooled cookie cup.
- In a microwave-safe bowl, heat chocolate chips, remaining 1/2 cup cream, and butter in 30-second intervals until smooth. Stir in vanilla extract to make ganache.
- Top each cookie bite with a spoonful of chocolate ganache. Chill for 15 minutes to set before serving.
Notes
- For an extra touch, garnish with a small dollop of whipped cream before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make the cookie cups a day ahead and fill them before serving.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 140
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
