The traditional flavors of the Boston Cream Pie are transformed into this fun cookie cup that is super simple because it is made with a cake mix.  The shortcuts for this recipe are delicious and super fabulous.  I can’t wait to share them with you!

Boston Cream Pie Cookie Bites |

How did the Boston Cream Pie Get It’s Name?

I have often wondered why a Boston Cream Pie {which is actually a cake} is in fact, called a pie.  Traditionally it boasts a yellow or sponge cake with custard filling and chocolate ganache {or icing} is poured over the top.  But it is actually because the Boston Cream Pie used to be baked in pie tins.  In the early days of baking, that is all they had to use.  Times have certainly changed.

Boston Cream Pie Cookie Bites |

 

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I think we can we all agree on something?  There isn’t a mom on the planet who wouldn’t love these Boston Cream Pie Cookie Bites.  I am a mama who would rather not have my kids buy me anything for Mother’s Day.  BUT if someone wanted to bake me a cookie…well that would be a glorious surprise.  Cookies are the universal sign of love after all {or at least in my world they are} and these little bites couldn’t be any sweeter.

Boston Cream Pie Cookie Bites

To simplify your life, the cookie is made with a yellow butter cake mix {see my top tips for making cake mix cookies here} and the vanilla cream begins with instant vanilla pudding mix.  They really couldn’t be any easier.  Yet, when you fill cute little edible cookie cups with soft heavenly cream…magical things happen.  

Boston Cream Pie Cake Mix Cookie Dough

The cookie base is cake mix, a stick of softened butter and two eggs.  Using a hand mixer to combine the ingredients makes it quick but you could mix them together by hand.

The dough will be thick and sticky but not to worry, that is how it should be.

Using a small cookie scoop, put a mound of dough into greased mini muffin cups.  Pat them down with your fingers to make them level.

Bake for 7-8 minutes and then use something to press the middle of the baked cookie down.  This mini tart shaper works like a charm.  NOTE:  You don’t want to over bake them.  The cups may seem under baked when you press them but they will set up as they cool.

Remove from the pan and let the cookie cups cool completely.

Cake Mix Cookie Cups |

Vanilla Cream made with Instant Vanilla Pudding

To make the filling, combine heavy whipping cream, milk and instant pudding mix.  Mix until completely combined and thick.

The filling will resemble a whipped cream, with stiff peaks.

Instant Pudding Vanilla Cream |

To fill the cups, put vanilla cream into a pastry bag {or Ziploc bag} and pipe a generous amount into each cup.

Microwave Chocolate Ganache

Ganache is the mixture of hot cream and chocolate.  Typically made on the stove top {sometimes on a double boiler}, I have decided to use the microwave.  The result is quick and simple.  Heavy cream and semi-sweet chips are put into the microwave for a only about 20 seconds.

Whisk the ingredients together and you have silky, smooth, chocolate goodness.

Microwave Chocolate Ganache |

A little addition of chocolate ganache on top of each cookie is all they need to be complete.

Boston Cream Pie Cookie Bites |

Refrigerating Boston Cream Pie Cookies

The cookie bites will need to be refrigerated.  Once filled with the vanilla cream, it is necessary.  If you are serving them at a party, they can sit out at room temperature, just be sure to not leave them out for more than a couple of hours.   

The combination of textures and flavors in this Boston Cream Pie Cookie Bite can not be beat.  But, the fact that they are made with a cake mix and instant pudding isn’t too shabby either.  Sometimes everyone needs a little extra help in the kitchen…even food bloggers.  By the way, go hug your sweet MOM!

Boston Cream Pie Cookie Bites |

 

Do you LOVE Cookies as much as I Do?  Try these recipes.

Texas Sheet Cake Cookies

Kentucky Butter Cake Cookies

Mexican Hot Chocolate Cookies

Brookies

Cookies, Cookies and MORE Cookies

Easy Cake Mix Crinkle Cookies

How to Make Cake Mix Cookies Easily

5 from 6 votes
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Boston Cream Pie Cookie Bites

All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie bite.  They are quick to make, starting with a cake mix and instant pudding.  Everyone will go crazy for these little cuties.

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookie bites

Ingredients

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.

SHOP THIS RECIPE

Mini Muffin Pan

Small Cookie Scoop {.5 tablespoon}

Tart Shaper

24 Comments on Boston Cream Pie Cookie Bites

    • I have not tried it but in previous recipes readers have just switched mix or mix, keeping the butter and eggs the same. I hope that helps and please let me know if you try it.


  1. These are so easy and delicious. My grandchildren and I love them. So happy I found you.
    Pat Cahill

    • I am so glad that you and your grandchildren love them. My goal is to make things simpler and allow you more time with them. Enjoy! Thank you for reading.

  2. Hi – these look delicious! Was wondering if any of the steps could be made 1 or 2 days ahead? Planning on making 40 of these for a ladies tea party. Thanks!!

    • They would be perfect for a tea party! Great idea. They could definitely be made 1 day ahead without any changes. If I was making them 2 or more days ahead, I would bake the cookie shell and either store in an air tight container or freeze them. Then fill the day of or day before the party. I hope this helps. Enjoy!


  3. Hello, I’m doing an event in Aug of this year. These would be perfect. How can I keep them from not melting because I have to travel with them. Any suggestions.?

    • It would depend on how far you have to travel. I think that they will hold up well, store in single layers in large Rubbermaid containers that are stacked and placed in a cooler. If you have to go a really long way, I might prep each element separately and assemble when you arrive at your destination. I hope this is helpful and am so glad that you reached out.

    • It is a Betty Crocker Cake Mix and the flavor is “Butter Recipe Yellow”. I find it with all of the other Betty Crocker cake mixes. I hope this helps. Happy baking.

  4. The ganache I made did not set like yours on top of the cream. Is there a secret to this? I couldn’t keep my ganache from running of the sides.

    • I am so sorry that this happened. Try adding less heavy cream next time. If it is too thick then just add a little cream at a time until you get the right consistency.


  5. First batch did not come out of muffin tin, then used mini cupcake liners. Came out perfect.


  6. Made these today for our Girl Scout end of year potluck, and they were awesome! Easy, delicious, and impressive — the perfect dessert! Pinned and shared, cuz other moms asked about these — even better!

    My yield for these was a batch of exactly 36. I did not have heavy whipping cream on hand today so I used all regular whipping cream (lower percentage of milkfat) instead of the milk & heavy cream combo — and it mixed up to look exactly like your picture. (Sharing in case anybody is in the same boat.)

    These cookie bites are awesome and we are already planning to make them again! The entire batch was eaten at the potluck! I am thinking of figuring out how to stretch the cake batter with a bit of flour and sugar and maybe an egg so I can get a yield of 48…. would you have any suggestions?

    • I am so glad that everyone loved them! They are our favorite too. My best advice for making more cookies would be to double the recipe. I have not tried adding flour or sugar to the batter before but if I try it you will be the first I let know. πŸ™‚


  7. They are so yummy and easy to make! Fool proof dessert. Made them for a party and they were gone in minutes.

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