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Boston Cream Pie Cookie Bites Recipe
Ben Carraoli

Boston Cream Pie Cookie Bites Recipe

I just made these Boston Cream Pie Cookie Bites, and honestly, they turned out even better than I expected. I love classic Boston cream pie, but transforming it into bite-sized cookie cups felt so fun and creative. The soft cookie base, creamy vanilla filling, and rich chocolate topping come together perfectly.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Yellow cake mix 1 box – This creates a soft, cake-like cookie texture without extra steps.
  • Eggs 2 large – Helps bind the dough and gives structure to the cookie cups.
  • Butter 1/3 cup, softened – Adds richness and keeps the cookies tender; make sure it’s room temperature for easy mixing.
  • Instant vanilla pudding mix 1 package, 3.25 oz – Gives that classic Boston cream flavor with a smooth finish.
  • Heavy whipping cream 1 cup – Whips beautifully and creates a rich, fluffy filling.
  • Milk 1/2 cup – Balances the thickness of the pudding for the perfect creamy texture.
  • Semi-sweet chocolate chips 2 tablespoons – Melts smoothly and balances sweetness.
  • Heavy whipping cream 2 tablespoons – Turns melted chocolate into a glossy ganache

Method
 

  1. Start by preheating your oven and greasing the mini muffin pan well. In a mixing bowl, combine the yellow cake mix, softened butter, and eggs. Mix until a thick, smooth dough forms; it will be slightly sticky, which is normal.
  2. Scoop the dough into the muffin pan, filling each cavity evenly. Lightly press the dough down so it spreads slightly. Bake until the tops are just set and lightly golden. While warm, gently loosen the edges and let them cool completely in the pan.
  3. In a clean bowl, combine the pudding mix, heavy cream, and milk. Whip until the mixture becomes thick and holds stiff peaks. This step is key for a creamy but stable filling.
  4. Once the cookie cups are fully cooled, pipe the vanilla cream into the center of each one. Fill generously so the cream slightly rises above the edges.
  5. Heat the chocolate chips and cream together until melted. Stir until smooth and shiny. Spoon a small amount of ganache over each filled cookie bite and allow it to set.

Notes

  • I always let the cookie cups cool completely before filling.
  • If the ganache feels thin, I let it cool for a few minutes before spooning.
  • Using a cookie scoop keeps every bite the same size.
  • Chilling the filled cookie bites helps them hold their shape.
  • Whipping the cream to stiff peaks makes a big difference in texture.