Mini Boston Cream Pie Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup butter, softened
02 -
1/2 cup (100g) granulated sugar
03 -
1 large egg
04 -
1/2 teaspoon vanilla extract
05 -
1/4 cup vegetable oil
06 -
1/2 cup (65g) powdered sugar
07 -
2 cups (240g) all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon cream of tartar
→ Vanilla Cream Filling
10 -
1 package (3.4 oz) vanilla instant pudding
11 -
1 cup milk
12 -
4 ounces Cool Whip
→ Chocolate Ganache
13 -
1 1/2 cups semi-sweet chocolate
14 -
1/4 cup heavy whipping cream
# Instructions:
01 -
Preheat oven to 350°F. Cream butter and granulated sugar until fluffy. Mix in egg, vanilla, oil, and powdered sugar. Combine flour, baking soda, and cream of tartar, then mix into butter mixture.
02 -
Place 1 medium scoop plus 1 small scoop of dough in each muffin top well. Press flat with sugar-dipped glass bottom to create wells.
03 -
Bake 8-10 minutes until edges are set. Cool briefly in pan, then transfer to wire rack.
04 -
Whisk pudding mix with milk until thick. Fold in Cool Whip. Spread 2 tablespoons in each cookie well.
05 -
Microwave chocolate and cream in 30-second intervals, stirring until smooth. Top each cookie with 1 tablespoon ganache.
# Notes:
01 -
A cookie version of Boston Cream Pie featuring soft vanilla cookies filled with cream and topped with chocolate ganache.
02 -
Store in refrigerator up to 7 days, best enjoyed within 2-3 days.
03 -
Muffin top pan recommended for ideal cookie shape.