Boston Cream Pie Cookie Bites #dessert #homemade

Boston Cream Pie Cookie Bites #dessert #homemade

The majority of the wonderful flavors you adore from the customary Boston Cream Pie are transformed into a treat nibble. They rush to make, beginning with a cake blend and moment pudding. Everybody will go insane for these little cuties.

The conventional kinds of the Boston Cream Pie are changed into this fun treat glass that is very basic since it is made with a cake blend. The alternate ways for this formula are delightful and overly fantastic. I can hardly wait to impart them to you!

To improve your life, the treat is made with a yellow spread cake blend and the vanilla cream starts with moment vanilla pudding blend. They truly couldn't be any simpler. However, when you fill adorable minimal palatable treat containers with delicate superb cream… enchanted things occur.


Boston Cream Pie Cookie Bites #dessert #homemade

Cookie Cup

  • 1 box yellow butter cake mix
  • 2 eggs
  • 1 stick butter {softened}

Vanilla Cream Filling

  • 1 3.25 oz. pkg. instant vanilla pudding
  • 1 cup heavy whipping cream
  • 1/2 cup milk

Chocolate Ganache

  • 2 tbsp semi-sweet baking chips
  • 2 tbsp heavy whipping cream
  • Instructions

Cookie Cups

  1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 7-8 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and let the cookie cool for 4-5 minutes.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.

Vanilla Cream

  1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk.  Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks.  Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache

  1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips.  Microwave for 20 seconds and whisk.  If you get a silky and smooth consistency then you are finished.  If not, you need to add 10 second increments until you do.  Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup.  Refrigerate until the ganache is set and serve or refrigerate for up to 4 days.

For more detail : bit.ly/2VEGNte

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  1. I tried to make the cookie cups but I could not get them out of the pan. Try cooking a little longer but they would not come out whole. Sprayed the pan with pam.
    What did I do wrong?

  2. I find for mini muffin pans you have to grease the cups with a generous amount of butter. Pam spray rarely works for me. Another trick I've learned is to line with mini muffin paper liners and spray with Pam so that when you want to remove the cookie part from the paper it does not stick. I do this with regular muffins as well.