Boston Cream Cookie Cups

These 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! 🙂

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.

• 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.

• 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!!!

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

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