Here is a recipe for Boston Cream Pie Cookie Bites:
Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 egg yolk
1/2 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons unsalted butter, at room temperature
1/2 cup semisweet chocolate chips
Instructions:
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, powdered sugar, and vanilla extract until light and fluffy. Mix in the egg yolk.
Gradually add the flour mixture to the butter mixture and mix until just combined.
Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the cookies at 350 degrees F for 12-15 minutes, or until lightly golden brown.
In a medium saucepan, heat the cream, sugar, and vanilla extract over medium heat until it comes to a simmer.
Whisk in the flour and butter until the mixture thickens.
Remove the pan from heat and stir in the chocolate chips until they are melted and the mixture is smooth.
Once the cookies have cooled, pipe or spoon the chocolate filling onto the cookies.
Enjoy your Boston Cream Pie Cookie Bites!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.
Recipe Notes
*Store in an air tight container and refrigerate for up to 4 days.
