Boston Cream Pie Cookie Cups

These pretty cups have a whole lotta flavor. A buttery cookie crust, rich vanilla custard filling and dark chocolate drizzle all dive in a little cup together and get realllllllly happy. And the use of cake mix in the cookie cups is a genius shortcut that saves a bunch of time but yields the perfect flavor.

I love these because they are so unique and pretty. I brought them to a cookie exchange because I knew they’d be a great compliment to all the traditional holiday cookies people bring. Sure enough, they were at HIT!

p.s. these were Alex’s favorite of the series!

Boston Cream Pie Cookie Cups

Cookie Cups
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 Drizzle
1/4 cup dark chocolate melts (I use Ghiradelli)

    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 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. (Each cup should be about 3/4 full when packed down.) Bake for 9-11 minutes or until just barely golden. {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 the 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

Heat the dark chocolate melts in the microwave for 30 seconds. Stir until creamy. Heat 15 more seconds, if needed. Refrigerate until set and serve or refrigerate for up to 4 days.

Makes 24

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