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Boston Cream Cookie Cups

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boston-cream-cookie-cupsThese adorable cookie cups are filled with white chocolate pudding, and topped with rich chocolate and buttercream.

A perfect mini-dessert!

Let’s hear it for Boston Cream Pie! I’m not sure why they call it pie when it is so obviously cake… but that aside, it is wonderful! I love little bite-size mini desserts, and I’ve wanted to create a Boston cream pie one for some time. These turned out exactly like I wanted them to. Beautiful, bite-sized, and delicious! 🙂

boston cream cookie cups

Plus we use refrigerated cookie dough and instant pudding- so these are easy to make!

Here’s how we made these little guys (printable recipe here)

INGREDIENTS: (makes 48 cookie cups)

  • One tube of refrigerated sugar cookie dough
  • 1 box (3.3 oz.) of instant Jell-O brand white chocolate pudding (plus milk to make according to box)
  • 2 sticks of butter (divided)
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of powdered sugar
  • 1 teaspoon vanilla
  • Red Sixlets candy or sprinkles

DIRECTIONS:

  • Preheat oven to 350F degrees and liberally spray a mini muffin tin with cooking spray.
  • Roll cookie dough into 48 small balls (about 1 heaping teaspoon in size)
  • Place balls into mini muffin cups and bake for 8-10 minutes.
  • Use a tart shaper or a wooden spoon to press centers of baked cookie into a cup.

img_1651 img_1653

  • Cool just slightly and then run a small knife around edges to free cup from tin. Cool completely.
  • Make pudding according to box and place into a large zip-top bag. Clip a corner and pipe evenly into all 48 cups.
  • Melt 1 stick of butter and chocolate chips in a microwave in 30-second increments, stirring until smooth.
  • Spoon into a zip-top bag, clip a corner and pipe over top of pudding.

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  • Allow chocolate to harden.
  • Place stick of butter, powdered sugar and vanilla into a mixing bowl and beat on high until light and fluffy.
  • Spoon into a small zip-top bag that has been fitted with a decorating tip, and pipe a dollop of icing on top of each cookie cup.
  • Top with a Sixlet candy and ENJOY!!!

boston-cream-cookies

My thoughts: These are so yummy. A little extra work to make them into little mini-desserts, but aren’t they cute??? I love the cookie flavor with the filling and chocolate- it adds a different taste than your usual Boston Cream Pie 🙂 One note: make these just a day or so before serving them, as the pudding tends to make the cookie cups a little soggy after sitting a few days. Hope you get a chance to try these! ~r

boston-cream-cookie-cups

Other fun mini-desserts here on Easybaked (click on a photo to see the recipe):

Sweet Lime TartsMini Pineapple Upside Down cakeCookie Dough CupcakesTriple Chocolate Truffle Cups

 

 

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

5 responses »

  1. these are beautiful! Do you think they would freeze well if I were to make ahead for a wedding cookie table?

    Reply
  2. Ruthanne, I write you today in a bitter sweet moment. Today packing up the last in our apartment ……….. had such good memories with you. No, you know we are not leaving town………….. but many changes this past year and memories made at this apartment and you have been part of them. Just wanted to let you know John and I love you so much. Your “facebook stalker” Annette

    Reply

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