Description
Delight in these Boston Cream Pie Cookies, featuring a soft yellow cake base filled with creamy vanilla pudding whipped cream and topped with a rich chocolate ganache. Perfect mini treats that capture the classic Boston Cream Pie flavors in a convenient cookie form.
Ingredients
Cookie Dough
- 1 box yellow cake mix
- 2 eggs
- 1/3 cup butter, softened
Whipped Cream Filling
- 1 (3.25 oz) package instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/2 cup milk
Chocolate Ganache
- 2 tablespoons semi-sweet baking chips
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your cookies evenly.
- Prepare dough: In a mixing bowl, combine the yellow cake mix, eggs, and softened butter. Beat these ingredients together until the mixture is smooth and well incorporated.
- Bake cookies: Spoon the dough into a greased mini muffin pan, filling each cup about 2/3 full. Bake in the preheated oven for 10–12 minutes or until the cookies are lightly golden. Remove from oven and allow them to cool completely.
- Make whipped cream filling: While the cookies cool, whisk together the instant vanilla pudding mix, heavy cream, and milk in a bowl until the mixture thickens and becomes creamy. Refrigerate this filling until you are ready to assemble the cookies.
- Prepare chocolate ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet baking chips in a bowl and let it sit for 1 minute. Stir the mixture until it is smooth and glossy.
- Fill cookies: Once the cookie cups are fully cooled, spoon or pipe the whipped cream filling into each cookie cavity to generously fill them.
- Add ganache and chill: Drizzle or spoon the chocolate ganache over the filled cookies. Place the assembled cookies in the refrigerator for 30 minutes to allow the ganache to set before serving.
Notes
- Use a mini muffin pan to get perfectly sized cookie cups.
- Make sure the cookies are completely cool before filling to prevent melting the whipped cream filling.
- You can substitute semi-sweet baking chips with bittersweet or milk chocolate chips according to taste preference.
- Refrigerate the cookies to keep the whipped cream filling firm and maintain the ganache’s glossy finish.
- For easier filling, use a piping bag or a zip-top bag with the corner snipped off.
