Easy Boston Cream Pie Cookie Bites

 

INGREDIENTS :

For the Cookie Cup:

1 box of yellow cake mix

2 whole eggs

1/3 cup of butter softened to room temperature

For the Homemade Whipped Cream:

1 3.25- ounce package of instant vanilla pudding mix

1 cup of heavy whipping cream

1/2 cup of milk

Chocolate Ganache:

2 tbsp semi-sweet baking chips

2 tbsp heavy whipping cream

DIRECTIONS :

Preparation of Cookie Cups:

1. Preheat the oven to a temperature of 350 degrees Fahrenheit. Utilize non-stick cooking spray to adequately prepare each cup of a mini muffin pan.

2. Place the yellow cake mix into a medium-sized mixing bowl and whisk thoroughly to eradicate any lumps that may be present.

3. Introduce the softened butter and eggs to the cake mix, combining them with a hand mixer or manually until a thick and sticky dough is formed.

4. Employing a small cookie scoop or a measurement of 1/2 tablespoon, transfer a mound of the cookie dough into each prepared muffin cup. 

Subsequently, press down each mound with your fingers to ensure a level surface for the cookie.

5. Bake in the preheated oven for a duration of 9 to 11 minutes. Upon removal, immediately loosen each cookie from the pan by tracing the edges with an offset spatula or knife.

6. When sufficiently cooled, press the center of each cookie to create a well, using a tart shaper or the end of a wooden spoon. Transfer the cookies to a cooling rack and allow them to cool completely.

Preparation of Vanilla Cream:

1. In a separate medium bowl, blend the instant vanilla pudding mix with the heavy cream and milk.

2. With a mixer or a whisk, beat the mixture until it reaches a thick consistency and forms stiff peaks.

3. Transfer the vanilla cream into a pastry bag or a plastic bag with a cut corner and pipe a generous amount of cream into the indentation of each cookie cup.

Preparation of Chocolate Ganache:

1. Combine the heavy cream and semi-sweet chocolate chips in a microwave-safe bowl.

2. Heat the mixture in the microwave for 20 seconds, then whisk. If the ganache has not reached a smooth consistency, continue to heat in 10-second increments, whisking after each, until the desired consistency is achieved.

3. Spoon a small quantity of ganache, approximately 1/4 to 1/2 teaspoon, onto the top of each filled cookie cup.

4. Place the cookie cups in the refrigerator to allow the ganache to set before serving.

Recipe From:https://practicallyhomemade.com/boston-cream-pie-cookie-bites/