Absolutely divine! They disappeared so quickly that I’ll need to double the batch next time!
Greetings, friends! Ever find yourself yearning for something sweet, nostalgic, and purely delightful? I certainly did, especially last Tuesday evening, after wrapping up a series of work meetings. The craving that hit me was for Boston Cream Pie – that luscious custard nestled between layers of light cake, crowned with a decadent chocolate glaze, transporting me to a world where dinner seemed miles away. But let’s face it, who has the time to whip up an entire pie on a hectic weekday? Certainly not me!
Hence, I’ve concocted a delightful twist on the classic: Mini Boston Cream Pie Cookie Bites. They embody all the elements you adore about the pie but in a conveniently bite-sized cookie form, achieved with a few clever shortcuts (our little secret!). Perfect for impressing your book club pals or treating yourself after a taxing day.
Grab a cold glass of milk or a steaming cup of coffee, nestle into your favorite chair, and prepare to indulge. These petite cookie bites are delightful on their own or alongside fresh berries or a dollop of whipped cream for an extra special touch.
Mini Boston Cream Pie Bites
Servings: Makes approximately 24 cookie bites
Ingredients:
1 box yellow cake mix
2 large eggs
1/2 cup vegetable oil
1 (3.4 oz) package instant vanilla pudding mix
1 1/2 cups cold milk
1 cup semisweet chocolate chips
2 tablespoons heavy cream or milk
Directions:
Preheat your oven to 350°F and lightly grease a mini muffin tin.
In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil until a soft dough forms.
Use a small cookie scoop or spoon to drop dough into each cup of your mini muffin tin. Press into the bottom to form a small well.
Bake for 10-12 minutes until the edges are light golden brown and the centers are set.
While the cookies are baking, whisk together the instant vanilla pudding mix and cold milk in a medium bowl until smooth. Let it set in the fridge for about 5 minutes to thicken.
Once the cookies are done, remove them from the oven and, using the back of a teaspoon, press down the center of each cookie to make a more defined well for the filling. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
When the cookie cups are cool, fill each well with the vanilla pudding.
For the glaze, melt the chocolate chips and heavy cream together in a microwave-safe bowl, in 20-second intervals, stirring until smooth and glossy.
Spoon or drizzle the chocolate glaze over the filled cookies. Let it set for a few minutes.
Refrigerate the bites for about an hour to let the pudding set before serving.
Variations & Tips:
Opt for a richer cookie base by using butter instead of oil.
If time is of the essence, substitute a pre-made chocolate ganache or frosting for the homemade glaze.
Add a playful touch by sprinkling the tops with chopped nuts or colored sprinkles before the chocolate sets.
Storage tip: Keep your Boston Cream Pie Bites in an airtight container in the fridge to prevent the pudding from spoiling.
Planning ahead? Prepare your cookie cups in advance and store them at room temperature. Fill with pudding and glaze just before serving to maintain maximum freshness.
And there you have it—an irresistible homemade treat capturing all the charm of Boston Cream Pie in one delightful bite. Enjoy every nibble of creamy, dreamy goodness, and don’t be surprised if these quickly become a household favorite, just as they have in mine! Happy baking, dear friends!