Post by Loupy on May 22, 2019 18:51:56 GMT -7
Boston Cream Pie Cookie Bites
From: June @ practicallyhomemade.com/2019/05/08/boston-cream-pie-cookie-bites/
All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie bite. They are quick to make, starting with a cake mix and instant pudding. Everyone will go crazy for these little cuties.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 cookie bites
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.
From: June @ practicallyhomemade.com/2019/05/08/boston-cream-pie-cookie-bites/
All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie bite. They are quick to make, starting with a cake mix and instant pudding. Everyone will go crazy for these little cuties.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 cookie bites
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.
