Boston Cream Pie Cookie Cups

Many people have come to appreciate the flavors of fun dessert mashups. These Boston Cream Pie Cookie Cups are no exception to that rule. Delicious and full of flavors you love, this is a recipe you are sure to make again and again.

This recipe takes the yummy flavors and textures of Boston Cream Pie and combines them with crispy and delicious cookies. These yummy Boston Cream Pie Cookie Cups are a game changer. They are handheld and easy to eat versions of the super yummy Boston Cream Pie you know and love. The cookie cup itself lends a fantastic soft and cakey texture to this dessert, making them a total must try.

If you are a fan of Boston Cream Pie and love a great cookie recipe, this is one for your recipe books. Whether you make them for a get together or simply to snack on with a nice warm cup of tea, you won’t ever regret the process. Especially after you take your first bite.

How to Make Boston Cream Pie Cookie Cups

This recipe doesn’t take much in the way of fancy ingredients. In fact, in what seems like no time, you will have a yummy dessert to serve your family, friends and maybe even just yourself. No matter when or for what reason you make these, you are sure to want to make them again and again.

• Before you get started making this recipe, it is important to note that you will require a mini muffin pan to create the cookie cups. Most mini muffin pans have 24 to 48 different wells. Having one with 48 on hand will be helpful for this recipe as all the cups could be made in one batch. If you only have a mini muffin tin with 24 wells, you can use this as well but you will have to cook them in two different batches.
• To create the cookie cups, you are going to require one box of yellow cake mix.
• You will also want your butter to be softened in order for it to be combined properly into the mix.
• We used 1 package of instant vanilla pudding to create this recipe, it helps to bring together the delicious custard.
• To get started, you will want to preheat your oven to 350 degrees. Then, spray a mini muffin pan with non-stick cooking spray and set it aside.
• Use a large mixing bowl to combine the yellow cake mix, butter and eggs. Use an electric mixer for this step. Mix until it forms a soft dough.
• Scoop the cookie dough by rounded teaspoon into the greased mini muffin cups. You will want to make a total of 36 evenly sized cookie cups. Do not overfill your muffin tins, they should each be no more than 2/3 full of cookie dough.

• Bake the cookie cups at 350 degrees for about 9-10 minutes until they become set. Remove from the oven and cool in the pan for 5 minutes.
• Use the end of a wooden spoon to press the center of each cookie in. You want to create a deep indentation where you will later add your cream filling. Run a butter knife gently around the edges of each cookie. This will help them to release from the pan. Make sure to cool them completely on a wire rack before filling them.

• In a small bowl, combine your milk and instant pudding mix. Set it aside.
• Then, in a large mixing bowl you will want to beat 1 cup of the heavy cream with an electric mixer until you see stiff peaks forming. Spoon your vanilla pudding mixture into your whipped cream and beat it with the mixture until it becomes well combined. Scoop the mixture into a large zip top bag and zip it closed. Cut one corner of the bag to create a piping tool and then pipe the filling into the center of each cookie cup.

• In a small microwavable bowl, combine your remaining ¼ cup of heavy whipping cream and the semi sweet chocolate chips. You will want to microwave this mixture for about 15 seconds on high, stirring well and then putting it back into the microwave for an additional 15 seconds. Stir the mixture until it becomes think and glossy and then spoon a small amount of the chocolate onto the top of each cookie cup.

You can serve your cookie cups immediately or refrigerate them for up to 3 days.

How Do I Store These Boston Cream Pie Cookie Cups?

These delicious cookie cups can be stored in a few different ways. They can be stored in the fridge for up to one week when properly covered, or in the freezer for 3 months. If you are keeping them in the freezer, cup them up and wrap each cookie cup individually in plastic wrap and then store them in a freezer safe container. They can be eaten straight from the freezer, or you can allow them to thaw before eating in the fridge.

Boston Cream Pie Cookie Cup Recipe

Boston Cream Pie Cookie Cups

All the best parts of Boston Cream Pie in an individual handheld cookie cup!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 111 kcal

Ingredients

  

1x2x3x

• 1 box about 15.25 ounces yellow cake mix
• 1/3 cup butter softened
• 2 eggs
• 1 about 3.4 ounces package instant vanilla pudding
• ½ cup milk
• 1 ¼ cup heavy whipping cream divided
• ¼ cup semi-sweet chocolate chips

Instructions

 

• Preheat oven to 350F.
• Spray a mini muffin pan with non-stick cooking spray; set aside.
• In a large mixing bowl, combine the yellow cake mix, butter, and eggs with an electric mixer until it forms a soft dough. Scoop the cookie dough by rounded teaspoons into the greased mini muffin cups (you will need to make a total of 36 evenly sized cookie cups). Do not overfill the muffin cups; they should each be no more than 2/3 full of cookie dough.
• Bake the cookie cups at 350F for 9-10 minutes until set. Remove from the oven and cool in the pan for 5 minutes.
• Use the end of a wooden spoon or a mini tart shaper to press into the center of each cookie to create a deep indentation where the cream filling will later be added. Run a butter knife around the edges of each cookie to release it from the pan. Cool completely to room temperature on a wire cooling rack.
• In a small bowl, combine the milk and instant vanilla pudding mix. Set aside.
• In a large mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form. Spoon the vanilla pudding mixture into the whipped cream and beat with the mixer until well combined. Scoop the vanilla cream into a gallon size zip top bag; zip closed and cut one corner off of the bag to create a piping bag. Pipe the cream into the center indentation of each cookie cup.
• In a small microwave safe bowl, combine the remaining ¼ cup of heavy whipping cream and the semi-sweet chocolate chips. Microwave for 15 seconds on high; stir well, then microwave again for 15 seconds. Stir the chocolate mixture well until it becomes thick and glossy. Spoon a small amount of the chocolate onto the top of each cookie cup.
• Serve the cookie cups immediately or refrigerate for up to three days.

Notes

The ½ cup of milk is just used to sort of “bloom” the vanilla pudding mix. The result will be a very thick pudding, but perfect when beaten into the whipped cream.

If you don’t have a microwave, the ganache can be made in a small saucepan on the stove over low heat.

Most mini muffin pans have either 24 or 48 wells. A 48 well pan would be helpful because the cookie cups could be made in one batch. I used a 24 well pan and baked 24 cookie cups first, then used the pan again to bake the next batch of 12 cookie cups for a total of 36.

Nutrition

Serving: 1cookieCalories: 111kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 25mgSodium: 128mgPotassium: 27mgFiber: 1gSugar: 8gVitamin A: 193IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Keyword Cookie Cups, Pie Cookies

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