Boston Cream Pie Cookie Bites – If you’re a fan of Boston Cream Pie, then you’re going to love this easy-to-make and delicious Easy Boston Cream Pie Cookie Bites recipe! These bite-sized treats are perfect for any occasion and are sure to be a hit with everyone. The cookie cups are made with a yellow cake mix that is transformed into a delicious cookie base that is then filled with homemade vanilla cream and topped with a chocolate ganache. The combination of flavors and textures is simply irresistible, and you won’t be able to stop at just one!
Whenever my family is in the mood for something sweet, we always turn to this recipe. My husband and little ones are huge fans of Boston Cream Pie, and this recipe has become a staple in our household. I remember the first time I made these cookie bites, I was a little nervous about how they would turn out. But after taking one bite, I knew that they were going to be a hit! Now, whenever we have guests over, I always make sure to have a batch of these cookie bites on hand. They are always the first to go, and everyone always asks for the recipe.
Why This Easy Boston Cream Pie Cookie Bites Recipe is a Must-Try?
- Quick and easy to make
- Uses simple ingredients that you probably already have in your pantry
- Perfect for any occasion, from a casual get-together to a fancy dinner party
- Bite-sized treats that are easy to serve and eat
- A delicious combination of vanilla cream and chocolate ganache on top of a yellow cake mix cookie base
- Can be made ahead of time and stored in the fridge until ready to serve
- Sure to be a crowd-pleaser!
Ingredients:
- 1 box yellow cake mix (450g)
- 2 eggs
- 1/3 cup butter, softened (75g)
- 1 3.25 oz. pkg. instant vanilla pudding (92g)
- 1 cup heavy whipping cream (240ml)
- 1/2 cup milk (120ml)
- 2 tbsp. semi-sweet baking chips (28g)
- 2 tbsp. heavy whipping cream (30ml)
Directions:
Preheat your oven to 350°F (180°C). Spray a mini muffin pan with non-stick cooking spray.
In a medium bowl, whisk together the yellow cake mix to remove any lumps. Add the softened butter and eggs to the bowl and combine with a hand mixer or by hand until the dough is thick and sticky.
Using a small cookie scoop or a ½ tablespoon, put a mound of cookie dough into each muffin cup. Use your fingers to press the mound of dough down to create a level cookie.
Bake for 9-11 minutes or until the cookies are lightly golden. Once baked, remove the pan from the oven and immediately run an offset spatula or knife around the edge of each cookie to release it from the pan. Let them cool completely.
Using a tart shaper or the end of a wooden spoon, press the middle of each cookie down to create an indentation.
In a medium bowl, combine the instant vanilla pudding mix, heavy cream, and milk. Using a mixer or whisk, mix until the mixture is thick and has stiff peaks. Move the vanilla cream to a pastry bag or a Ziploc bag and pipe a generous amount of cream into each cookie indentation.
In a microwave-safe bowl, combine the 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 the chocolate ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.
Enjoy your delicious and easy Boston Cream Pie Cookie Bites!
Notes:
- To ensure the cookies don’t stick to the pan, make sure to grease each cup of the mini muffin pan well with non-stick cooking spray.
- You can use a hand mixer or mix the cookie dough by hand, but make sure to mix it well until the dough is thick and sticky.
- Use a tart shaper or the end of a wooden spoon to press down the middle of each cookie and create an indentation for the vanilla cream.
- If you don’t have a pastry bag, you can use a Ziploc bag with a corner snipped off to pipe the vanilla cream onto the cookies.
- For the chocolate ganache, make sure to heat the cream and chocolate chips in 10-second increments in the microwave, stirring in between each increment, to avoid burning the chocolate.
In conclusion, these Easy Boston Cream Pie Cookie Bites are a delicious and fun dessert that everyone will love. With the combination of sweet cookie cups, creamy vanilla filling, and rich chocolate ganache, these little bites are packed with flavor and texture. They are also easy to make, requiring only a handful of ingredients and simple steps. Whether you’re looking for a treat to share with friends and family or just want to indulge in a sweet snack, these cookie bites are a perfect choice. So go ahead and give this recipe a try, and enjoy the delightful taste of Boston cream pie in every bite!
FAQ
Can I use a different flavor cake mix?
Yes, you can use any flavor cake mix you like. Keep in mind that the flavor of the cookie will change depending on the cake mix you use.
Do I have to use a mini muffin pan?
Yes, the recipe is designed to be made in a mini muffin pan. If you use a regular-sized muffin pan, you will need to adjust the baking time.
Can I make the cookies ahead of time?
Yes, you can make the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Can I use store-bought whipped cream?
While store-bought whipped cream can be used, homemade whipped cream will give you a better flavor and texture.
Can I freeze the cookies?
Yes, you can freeze the cookies without the vanilla cream and chocolate ganache for up to 1 month. Thaw at room temperature before adding the cream and ganache.
Boston Cream Pie Cookie Bites
Ingredients
- 1 box yellow cake mix 450g
- 2 eggs
- 1/3 cup butter softened (75g)
- 1 3.25 oz. pkg. instant vanilla pudding 92g
- 1 cup heavy whipping cream 240ml
- 1/2 cup milk 120ml
- 2 tbsp. semi-sweet baking chips 28g
- 2 tbsp. heavy whipping cream 30ml
Instructions
- Preheat your oven to 350°F (180°C). Spray a mini muffin pan with non-stick cooking spray.
- In a medium bowl, whisk together the yellow cake mix to remove any lumps. Add the softened butter and eggs to the bowl and combine with a hand mixer or by hand until the dough is thick and sticky.
- Using a small cookie scoop or a ½ tablespoon, put a mound of cookie dough into each muffin cup. Use your fingers to press the mound of dough down to create a level cookie.
- Bake for 9-11 minutes or until the cookies are lightly golden. Once baked, remove the pan from the oven and immediately run an offset spatula or knife around the edge of each cookie to release it from the pan. Let them cool completely.
- Using a tart shaper or the end of a wooden spoon, press the middle of each cookie down to create an indentation.
- In a medium bowl, combine the instant vanilla pudding mix, heavy cream, and milk. Using a mixer or whisk, mix until the mixture is thick and has stiff peaks. Move the vanilla cream to a pastry bag or a Ziploc bag and pipe a generous amount of cream into each cookie indentation.
- In a microwave-safe bowl, combine the 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 the chocolate ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.
- Enjoy your delicious and easy Boston Cream Pie Cookie Bites!
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