Boston Cream Pie Cookie Bites
Ingredients
Cookie Cup
Cookie Cup
- 1 box yellow butter cake mix
- 2 eggs
- 1 stick butter {softened}
- 1 3.25 oz. pkg. instant vanilla pudding
- 1 cup heavy whipping cream
- 1/2 cup milk
- 2 tbsp semi-sweet baking chips
- 2 tbsp heavy whipping cream
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.
Base Recipe adapted from site
