Easy Boston Cream Pie Cookie Bites Recipe

  • 1 box yellow cake mix
  • 2 eggs
  • 1/3 cup butter {softened}

  • 1 3.25 oz. pkg. instant vanilla pudding
  • 1 cup heavy whipping cream
  • 1/2 cup milk

  • 2 tbsp semi-sweet baking chips
  • 2 tbsp heavy whipping cream

  1. Preheat oven to 350 degrees. 
    Prepare mini muffin pan by spraying each cup with non-stick cooking
    spray.  Pour yellow 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 {or by hand} 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 9-11 minutes. Remove from oven and immediately take a off set
    spatula or knife and run it around the edge of each cookie to release it from
    the pan.  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. 

  1. 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. 

  1. In a microwave safe bowl combine heavy cream and semi-sweet
    chocolate chips. Microwave for 20 seconds and whisk. If you get 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.

This Recipe adapted from >>>> Click Here


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