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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!
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.
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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.
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 9-11 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.
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.
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.
A little addition of chocolate ganache on top of each cookie is all they need to be complete.
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!
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
–Easy Cake Mix Crinkle Cookies
–How to Make Cake Mix Cookies Easily
Easy Boston Cream Pie Cookie Bites Recipe
Ingredients
Cookie Cup
- 1 box yellow cake mix
- 2 eggs
- 1/3 cup butter {softened}
Homemade Whipped Cream
- 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
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow 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 {or by hand} 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 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. 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
- 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
- In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SHOP THIS RECIPE
Mini Muffin Pan
Small Cookie Scoop {.5 tablespoon}
Very easy and delicious. Took them to a Garden Club meeting and everyone loved them.
They are so yummy and easy to make! Fool proof dessert. Made them for a party and they were gone in minutes.
I am so glad! We love them around here.
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. 🙂
First batch did not come out of muffin tin, then used mini cupcake liners. Came out perfect.
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.
What is a butter cake mix. Is it the same as a pound cake mix.
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.
Would give 10 stars if I could!! Loved these, they are awesome and very easy to make. Thanks for sharing your recipe.
That is music to my cookie loving ears! Thank you so much for letting me know. 🙂
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.
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!
Very helpful- thank you!
What size yellow cak mix are you using?
It was a 15.25 yellow butter cake mix. 🙂
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.
Have you tried making this with a Gluten Free cake mix? How would you change it?
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.
Have you ever used regular sized muffin tins?
I haven’t but I think it would work well. I would double the bake time.