Boston Cream Pie Cookie Bites

Boston Cream Pie Cookie Bites

     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.

 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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