Easy Boston Cream Pie Cookies (Print version)
Soft yellow cake mix cookie cups filled with vanilla cream and topped with glossy chocolate ganache.
# Ingredients:
For the cookie cups
01 -
Nonstick cooking spray
02 -
1 box (15.25 oz) yellow cake mix
03 -
1/3 cup (75 g) unsalted butter, softened
04 -
2 large eggs
For the vanilla cream
05 -
1 package (3.4 oz) instant vanilla pudding mix
06 -
1 cup (240 ml) cold heavy whipping cream
07 -
1/2 cup (120 ml) cold whole milk
08 -
1 teaspoon vanilla extract
For the chocolate ganache
09 -
1/2 cup (85 g) semi-sweet chocolate chips
10 -
1/3 cup (80 ml) heavy whipping cream
# Instructions:
01 -
Heat the oven to 350°F. Spray a 24-cup mini muffin pan well with nonstick cooking spray.
02 -
Whisk the cake mix in a medium bowl to remove lumps. Add softened butter and eggs, then beat until a thick sticky dough forms.
03 -
Scoop about 1 tablespoon dough into each mini muffin cup. Bake for 9-11 minutes, until puffed and lightly golden around the edges.
04 -
Run a thin knife around the edges while warm. Press the center of each cookie with a tart tamper or rounded spoon handle to make a cup. Cool completely, then repeat with remaining dough if needed.
05 -
Beat pudding mix, cold heavy cream, cold milk, and vanilla for 1-2 minutes, until thick and pipeable. Transfer to a piping bag or zip-top bag with one corner snipped.
06 -
Place chocolate chips in a heatproof bowl. Warm the cream until steamy, pour it over the chocolate, wait 1 minute, then stir until smooth.
07 -
Pipe vanilla cream into each cooled cookie cup. Spoon a little ganache over the top and refrigerate for at least 20 minutes, until set.
# Good to know:
01 -
Best served chilled or slightly cool.
02 -
Bake the cookie cups up to 1 day ahead and fill before serving.
03 -
Store filled cookies covered in the refrigerator for up to 3 days.