Boston Cream Pie Cookie Cups

Boston Cream Pie Cookie Cups are a delightful twist on the classic dessert. These cookie cups combine a soft and chewy cookie base with a creamy vanilla filling, all topped with rich chocolate ganache. They are perfect for celebrations, snacks, or just a sweet treat at home. The best part? They are easy to make and sure to impress your family and friends!

Why Make This Recipe

If you love Boston cream pie, you’ll adore these cookie cups. They offer the same amazing flavors but in a fun, bite-sized package. These cookies are not only delicious but also simple to prepare, making them an ideal choice for bakers of all levels. Plus, they are portable and perfect for parties, picnics, or lunch boxes!

How to Make Boston Cream Pie Cookie Cups

Ingredients:

15.25 ounces (or 432g) yellow cake mix (I used Pillsbury brand)
⅓ cup salted butter (melted and cooled)
2 large eggs (room temperature)
1¾ cups cold whole milk
3.4 ounces (or 96g) instant French vanilla pudding mix (I used Jell-O brand)
¾ cup semi-sweet chocolate chips (I used Toll House brand)
½ cup heavy cream

Directions:

Preheat the oven to 350°F. Spray 2 mini muffin tins with nonstick cooking spray.
Add the cake mix, melted butter, and room temperature eggs to a medium-sized mixing bowl. Stir until completely mixed and no lumps are left.
Measure 2 – 2½ teaspoons of dough for each mini muffin cup. Press the dough into a flat shape at the bottom of the muffin pan.
Bake for 9-10 minutes, or until the cookies puff up and are golden brown.
Let the cookies cool in the pan for about 3-5 minutes. Use a small rolling pin or tart shaper to gently press the cookie until it forms a cup. Be careful not to press too hard to avoid making a hole in the bottom. Allow cookie cups to cool completely on a wire rack.
In another bowl, add the cold milk. Sprinkle the pudding mix over the milk and mix on low speed with a handheld mixer until thickened (about 1½ – 2 minutes).
Transfer the pudding to a piping bag or a ziplock bag with a snipped corner.
Pipe the pudding into the cookie cup cavities until full.
Place chocolate chips in a small heat-safe bowl.
Heat the heavy cream in a small microwave-safe bowl for 1 minute, or until it starts to bubble. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir until smooth and combined.
Spoon 1 teaspoon of the chocolate ganache on top of each pudding layer. Let the chocolate set in the refrigerator before serving. Store leftovers in an airtight container in the fridge for up to 4 days.

How to Serve Boston Cream Pie Cookie Cups

Serve your Boston Cream Pie Cookie Cups chilled or at room temperature. They are great as a dessert for dinner parties or as a treat for an afternoon snack. You can serve them on a nice platter or in individual dessert cups for a fun presentation.

How to Store Boston Cream Pie Cookie Cups

Store the cookie cups in an airtight container in the refrigerator for up to 4 days. Avoid freezing them, as the pudding can become watery when thawed.

Tips to Make Boston Cream Pie Cookie Cups

Make sure your eggs are at room temperature for better mixing.
Don’t overbake the cookie cups; they should be soft in the middle.
Use a nonstick spray on any tools used to press the cookies to avoid sticking.

Variations

You can customize these cookie cups by adding different flavor pudding mixes or using milk chocolate chips instead of semi-sweet. You can also try adding toppings like whipped cream or sprinkles for extra flair.

FAQs

1. Can I use a different flavor of pudding?
Yes! You can use any flavor of instant pudding mix that you like, such as chocolate or banana cream.

2. How do I know when the cookie cups are done baking?
The cookie cups are done when they’ve puffed up and are golden brown around the edges. They should not be too dark.

3. Can I make the cookie cups ahead of time?
Yes! You can make the cookie cups and store them in an airtight container before filling them. Just add the pudding filling and ganache when you are ready to serve.