Description
Mini cookie cups filled with creamy vanilla pudding and topped with rich chocolate ganache for an effortless Boston cream pie twist.
Ingredients
Scale
- 1 tube refrigerated sugar cookie dough (or homemade equivalent)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 1 cup chocolate chips
- 2 tablespoons butter
Instructions
- 1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- 2. Scoop 1 tablespoon of cookie dough into each mini muffin cup. Press gently to form a shallow well.
- 3. Bake for 10–12 minutes or until edges are lightly golden. Cool completely, then gently press the centers again if needed to deepen the wells.
- 4. Whisk pudding mix and cold milk until thickened; chill for 10 minutes.
- 5. Spoon or pipe the pudding into each cooled cookie cup.
- 6. Heat heavy cream until steaming, then pour over chocolate chips. Let sit 2 minutes, then stir in butter until smooth.
- 7. Spoon a small amount of chocolate ganache onto each pudding-filled cookie bite.
- 8. Chill for 20 minutes before serving to set the ganache.
Notes
- For extra stability, freeze cookie cups for 10 minutes before filling.
- Swap vanilla pudding for pastry cream if you prefer a more classic flavor.
- Best enjoyed within 24 hours to maintain crisp cookie texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: boston cream pie cookies, cookie bites, easy desserts