Boston Cream Pie Cookie Bites

 Boston Cream Pie Cookie Bites 

All of the awesome flavours you love from a traditional Boston Cream Pie in a delightful cookie cup. Quick and easy to make and they taste delicious. 

Cookie Cups 

1 box yellow cake mix

2 eggs

1/3 cup butter, softened 

Whipped Cream

13,25 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 

Cookie Cups 

Preheat oven to 325 degrees. Prepare mini muffin pan by spraying each cup with non stick cooking spray. 

Pour yellow 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 mixer until dough is thick and sticky. Put a 1/2 tbsp mound of cookie dough into each muffin cup. Using your fingers press each mound of cookie dough down until you have a level cookie. Bake for 9-11 minutes. Remove from oven and immediately run an offset spatula or knife around the edge of the cookie to release it from the pan. 

Once cooled, use the end of a wooden spoon to press the middle of the cookie down to create an indentation. Move cookies to a cooling rack and allow them to cool completely. 

Whipped Cream 

In a medium bowl combine the instant vanilla pudding mix, heavy cream and milk. Using a hand mixer incorporate ingredients until the mixture is thick and has stiff peaks. Place whipped cream in a pastry bag and pipe a generous amount of whipped cream into each cookie indentation. 

Chocolate Ganache

In a microwave safe bowl combine heavy cream and semi sweet chocolate chips. Microwave for 20 seconds and whisk. If you have a silky and smooth consistency you are finished. If not, warm in the microwave in 10 second increments until you do. Spoon a 1/4 - 1/2 teaspoon of ganache on top of each cookie cup. 

Refrigerate until ganache is set and serve. 

Note:  Store in an airtight container and refrigerate for up to 4 days. 

Makes 36 cookie bites.