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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 all my other cake mix cookie recipes and 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}
These look yummy! Can you use cool whip instead of homemade whipped cream?
Definitely!
These look fantastic and are easy to make! They were a hit at the party I took them too.
P.S. I had success freezing the filled cups with ganache. They thaw out in about ten minutes at room temperature.
I loved it I haven’t made these since I was a kid.