Easy Boston Cream Pie Cookie Bites Recipe

Introduction

These Easy Boston Cream Pie Cookie Bites capture the classic dessert in a delightful bite-sized treat. With a soft cake base, creamy vanilla pudding filling, and a touch of chocolate, they’re perfect for any occasion. Whip them up quickly for a crowd-pleasing snack!

Ingredients

• 1 box yellow cake mix
• 2 eggs
• 1/3 cup butter, softened
• 1 (3.25 oz) package instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1/2 cup milk
• 2 tablespoons semi-sweet baking chips
• 2 tablespoons heavy whipping cream

Instructions

1. Step 1: Preheat your oven according to the cake mix box instructions, and prepare a mini muffin tin by greasing or lining it with mini paper cups.
2. Step 2: In a large bowl, combine the yellow cake mix, eggs, and softened butter. Mix until smooth and well blended.
3. Step 3: Spoon the batter evenly into the prepared mini muffin tin, filling each about two-thirds full. Bake according to the box directions for cupcakes or until a toothpick inserted comes out clean. Let cool completely.
4. Step 4: Meanwhile, in a mixing bowl, whisk together the instant vanilla pudding mix and milk. Let it set for a few minutes until it thickens.
5. Step 5: In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture to create a light filling.
6. Step 6: Once the mini cakes are cool, slice each in half horizontally. Pipe or spoon a generous amount of the pudding filling onto the bottom half, then place the top half back on to form a little sandwich.
7. Step 7: To make the chocolate glaze, melt the semi-sweet baking chips with 2 tablespoons heavy whipping cream in a microwave-safe bowl, stirring every 20 seconds until smooth.
8. Step 8: Dip the top of each cookie bite into the chocolate glaze and set them on a wire rack to let the chocolate firm up.

Tips & Variations

• For a richer chocolate topping, add a teaspoon of butter to the melted chocolate mixture.
• Try using chocolate or strawberry pudding for a fun twist on the classic flavor.
• If you prefer, use a piping bag to neatly fill the cookie bites with pudding cream for a professional look.
• Make these gluten-free by using a gluten-free yellow cake mix.

Storage

Store the Boston Cream Pie Cookie Bites in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy them chilled. If needed, bring them to room temperature before serving. These cookie bites are best eaten fresh and do not freeze well due to the pudding filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pudding filling ahead of time?

Yes, you can prepare the pudding filling a few hours in advance and keep it refrigerated until ready to assemble the cookie bites.

What if I don’t have a mini muffin tin?

You can use a regular muffin tin and adjust baking time slightly, or bake the batter in a regular cake pan and cut out small rounds once cooled.

Easy Boston Cream Pie Cookie Bites Recipe

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★★★★★

4.8 from 98 reviews

These Easy Boston Cream Pie Cookie Bites are a delicious and fun twist on the classic Boston Cream Pie dessert. Combining a soft yellow cake base with creamy vanilla pudding filling and a rich chocolate topping, these bite-sized treats are perfect for parties or a sweet snack anytime. Made with simple ingredients and straightforward steps, they’re an effortless way to enjoy the flavors of Boston Cream Pie in cookie form.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 24 cookie bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Base

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

Vanilla Pudding Filling

• 1 (3.25 oz) package instant vanilla pudding
• 1 cup heavy whipping cream
• 1/2 cup milk

Chocolate Topping

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

Instructions

1. Prepare the Cake Batter: In a mixing bowl, combine the yellow cake mix, eggs, and softened butter. Mix until well combined and smooth, forming the cake batter.
2. Bake the Cake Cookies: Preheat the oven to 350°F (175°C). Using a cookie scoop or spoon, place small mounds of the batter onto a parchment-lined baking sheet. Bake for 10-12 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow cookies to cool completely on a wire rack.
3. Make the Vanilla Pudding Filling: In a bowl, whisk together the instant vanilla pudding mix, heavy whipping cream, and milk until the mixture thickens and becomes creamy. Chill for at least 15 minutes to set properly.
4. Assemble the Cookie Bites: Once the cookies are cooled, carefully slice each cookie in half horizontally. Spread a generous layer of the vanilla pudding filling on the bottom half, then place the top half back on.
5. Prepare the Chocolate Ganache Topping: In a microwave-safe bowl, combine the semi-sweet baking chips and heavy whipping cream. Microwave in 20-second intervals, stirring between, until the chocolate is melted and the ganache is smooth.
6. Top the Cookie Bites: Spoon or drizzle the chocolate ganache over the top of each cookie bite. Allow the chocolate to set before serving, or refrigerate briefly to speed up the process.

Notes

• For best results, use room temperature butter for the cake batter to ensure a smooth mixture.
• Chilling the pudding filling helps it to firm up and be easier to spread.
• You can substitute semi-sweet baking chips with dark or milk chocolate chips according to your preference.
• Store cookie bites in an airtight container in the refrigerator for up to 3 days.
• Allow chocolate ganache to come to room temperature before reheating gently if needed.

Keywords: Boston Cream Pie, Cookie Bites, Dessert, Vanilla Pudding, Chocolate Ganache, Easy Recipe