Boston Cream Pie Cookie Bites

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Ingredients
Cookie Cup

• 1 box yellow butter cake mix
• 2 eggs
• 1 stick butter {softened}

Vanilla Cream Filling

• 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 butter 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 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 7-8 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and let the cookie cool for 4-5 minutes.  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 a 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 or refrigerate for up to 4 days.



Base Recipe adapted from site

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