These were absolutely divine! They went so fast I need to make 2x next time!

Hey friends! So, you know when you have a craving for something sweet, nostalgic, and absolutely delightful? I do, and that’s exactly what hit me last Tuesday evening as I was wrapping up a marathon of meetings at work. The thought kept me going: Boston Cream Pie. There’s just something about that creamy custard sandwiched between layers of fluffy cake and topped with a rich chocolate glaze that makes dinner seem miles away. But let’s be real, who has the time to whip up a whole pie on a busy weekday? Not me!
That’s why I’ve put together this adorable twist on the classic: Boston Cream Pie Cookie Bites. They’re everything you love about the pie, but in a bite-sized cookie form that’s easy to make with a few shortcuts (shh, we won’t tell!). Perfect for when you want to impress your friends at book club or just treat yourself after a long day.

Grab a glass of cold milk or a hot cup of coffee, settle into your coziest chair, and get ready to indulge. These little cookie bites are perfect on their own or served alongside fresh berries or a dollop of whipped cream for an extra special touch.

– 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

1. Preheat your oven to 350°F and lightly grease a mini muffin tin.
2. In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil until a soft dough forms.
3. 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.
4. Bake for 10-12 minutes until the edges are light golden brown and the centers are set.
5. 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.
6. 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.
7. When the cookie cups are cool, fill each well with the vanilla pudding.
8. 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.
9. Spoon or drizzle the chocolate glaze over the filled cookies. Let it set for a few minutes.
10. Refrigerate the bites for about an hour to let the pudding set before serving.
Variations & Tips:
– Go for a richer cookie base by using butter instead of oil.
– If you’re tight on time, use a pre-made chocolate ganache or frosting in place of the homemade glaze.
– For a fun twist, sprinkle 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.
– Making ahead? Prep your cookie cups in advance and store them at room temperature. Fill with pudding and glaze just before serving to keep everything super fresh!


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