Description
Delight in these Boston Cream Pie Cookie Bites, a charming twist on the classic dessert featuring soft cookie cups filled with creamy vanilla pudding and topped with a rich chocolate ganache. Perfectly bite-sized and easy to make, these treats combine buttery cookie dough, smooth pudding, and luscious chocolate for an indulgent yet approachable dessert.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Filling
- 1/2 cup vanilla pudding, prepared
Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture becomes light and fluffy, ensuring a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated for flavor and moisture.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Stir in the milk gently to form a smooth cookie dough without overmixing.
- Fill Muffin Tin: Spoon the cookie dough into the mini muffin cups, filling each about two-thirds full to leave room for rising.
- Bake the Cookies: Bake for 10 to 12 minutes or until the cookie bites are golden brown and set. Let them cool in the pan for 5 minutes.
- Create Indentations: Gently press the centers of each cookie with the back of a spoon to create a well for the filling, then remove from the pan and cool completely on a wire rack.
- Fill with Pudding: Once fully cooled, spoon approximately 1 teaspoon of prepared vanilla pudding into the indentation of each cookie cup.
- Prepare Ganache: Melt the semi-sweet chocolate chips with the heavy cream in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth and glossy.
- Top and Chill: Spoon or pipe the chocolate ganache over the pudding-filled cookie bites. Chill in the refrigerator until the ganache is set, about 15 minutes, before serving.
Notes
- You can use instant vanilla pudding for convenience or substitute with homemade pastry cream for a richer taste.
- These cookie bites are best served chilled but can be stored at room temperature for a few hours if needed.
- Ensure cookies are completely cooled before filling to prevent pudding from melting.
- Use a piping bag for neater ganache topping if desired.
