Name: Easy Boston Cream Pie Cookie Bites Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 2 eggs; 1/3 cup butter, softened; 1 (3.25 oz) package instant vanilla pudding mix; 1 cup heavy whipping cream; 1/2 cup milk; 2 tablespoons semi-sweet baking chips; 2 tablespoons heavy whipping cream

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Introduction

These Easy Boston Cream Pie Cookie Bites are a delightful twist on the classic dessert. With a soft cookie base, creamy vanilla filling, and a rich chocolate ganache topping, they’re perfect bite-sized treats for any occasion.

The image shows two rows of mini tarts placed on a white marbled surface. Each tart has three distinct layers: the bottom layer is a golden-brown cookie crust that looks crispy; above that is a creamy, pale yellow filling with a smooth texture; on top of the filling is a small dollop of shiny, dark brown chocolate ganache, creating a glossy finish. The tarts are lined up neatly, with the focus on the front tart, and the background tarts gently blur as they recede. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix
2 eggs
1/3 cup butter, softened
1 (3.25 oz) package instant vanilla pudding mix
1 cup heavy whipping cream
1/2 cup milk
2 tbsp semi-sweet baking chips
2 tbsp heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a mini muffin pan with non-stick cooking spray. In a medium bowl, whisk the yellow cake mix to remove any lumps. Add the softened butter and eggs, then mix until the dough is thick and sticky.
Step 2: Using a small cookie scoop or 1/2 tablespoon, place mounds of dough into each muffin cup. Press each mound down with your fingers to create a level surface. Bake for 9-11 minutes.
Step 3: Remove the pan from the oven. Run a knife or offset spatula around each cookie immediately to loosen them. Let cool completely on a rack. Once cooled, press the center of each cookie with a tart shaper or the end of a wooden spoon to create an indentation.
Step 4: In a medium bowl, combine the instant vanilla pudding mix, 1 cup heavy whipping cream, and 1/2 cup milk. Beat with a mixer or whisk until thick and stiff peaks form.
Step 5: Transfer the vanilla cream to a pastry bag or a Ziploc bag with the tip cut off. Pipe a generous amount into the indentation of each cookie.
Step 6: For the chocolate ganache, microwave 2 tablespoons heavy whipping cream and 2 tablespoons semi-sweet baking chips in a microwave-safe bowl for 20 seconds. Whisk until smooth. If not silky, heat in 10-second intervals until fully melted and smooth.
Step 7: Spoon 1/4 to 1/2 teaspoon of ganache over the cream filling on each cookie. Refrigerate until the ganache sets, then serve.

Tips & Variations

Use a hand mixer for the dough and pudding cream to ensure smooth consistency.
Substitute semi-sweet baking chips with dark or milk chocolate chips for varied flavor.
Chill the cookie dough before baking for a thicker, chewier cookie bite.
Try adding a teaspoon of vanilla extract to the vanilla cream for enhanced flavor.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 10 minutes before serving. These cookie bites are best enjoyed fresh but can be carefully frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

A close-up of a small dessert with three layers on a white plate, set on a white marbled surface. The bottom layer is a golden brown, textured crust that looks crispy and firm, forming a cup shape. Above the crust is a smooth, pale yellow layer that appears creamy and soft, filling the crust fully. The top layer is a thick dollop of shiny, dark brown chocolate, sitting neatly in the center, with gentle swirls adding texture to the glossy surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size muffin pan?

Mini muffin pans work best to create bite-sized treats, but you can use a regular muffin pan and adjust the baking time to approximately 12-15 minutes. The filling and ganache amounts will also need to be increased accordingly.

Can I make the pudding filling ahead of time?

Yes, you can prepare the vanilla cream a few hours ahead and keep it refrigerated until ready to pipe. Make sure to whisk again before using if it has settled.