Boston Cream Pie Cookie Bites Recipe

1. 1 box yellow cake mix
2. 2 eggs
3. ⅓ cup butter, softened
4. Vanilla Cream:
5. 1 (3.25 oz) package instant vanilla pudding mix
6. 1 cup heavy whipping cream
7. ½ cup milk
8. Chocolate Ganache:
9. 2 tbsp semi-sweet baking chips
10. 2 tbsp heavy whipping cream

1. Preheat your oven to 350°F (175°C).
2. Grease a mini muffin pan with non-stick cooking spray.
3. In a medium bowl, sift or whisk the yellow cake mix to remove any lumps.
4. Add the softened butter and eggs to the cake mix and mix until a thick, sticky dough forms.
5. Using a small cookie scoop (or about ½ tbsp), place a mound of cookie dough into each muffin cup.
6. Flatten each mound with your fingers to create a level surface.
7. Bake for 9-11 minutes, or until the edges are slightly golden.
8. Remove from the oven and immediately run a knife or offset spatula around the edge of each cookie to loosen them from the pan.
9. Once slightly cooled, press down the center of each cookie with a tart shaper or the back of a spoon to create an indentation for the filling.
10. Transfer the cookie cups to a cooling rack to cool completely.

2. Make the Vanilla Cream:

1. In a medium bowl, combine the instant vanilla pudding mix, heavy cream, and milk
2. Using a hand mixer (or whisk), mix until the pudding thickens and forms stiff peaks
3. Transfer the vanilla cream to a pastry bag or Ziploc bag with the corner snipped off.

3. Fill the Cookie Cups

1. Pipe a generous amount of vanilla cream into the indentation of each cookie cup

4. Prepare the Chocolate Ganache:

1. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
2. Microwave for 20 seconds, then whisk until smooth and silky. If needed, microwave in 10-second increments until you reach the right consistency.
3. Spoon ¼–½ teaspoon of ganache onto the top of each cookie cup.

5. Serve: