Boston Cream Pie Cookie Cups
Boston Cream Pie is one of those funny desserts, it’s called a pie, but it’s really a cake. And now you can turn those same flavors into Boston Cream Pie Cookie Cups that are just as fun to make as they are to eat. They’re bite-sized, creamy, chocolatey, and perfect for when you want all the Boston Cream goodness but in a smaller, easier package.
These Boston Cream Pie Cookies taste like a cross between a soft cookie and a mini cream-filled cake. You get the buttery cookie base, the cool vanilla cream filling, and the rich chocolate topping in every bite. They’re simple but hit all the right notes of sweet and satisfying and of course CHOCOLATE!
These are the kind of cookies that go over well anywhere you bring them. They’re great for bake sales, potlucks, or parties where everyone wants something easy to grab. You don’t need plates or forks—just a napkin and a sweet tooth.
What You Need To Make These Cookie Cups
It always helps to make a shopping list before you bake so you don’t forget any ingredients. These cookie cups don’t need much, but having everything ready will make things smoother. If you have trouble remembering ingredients or your meal plan grab my free shopping list/meal planner sheet!
- yellow cake mix, may be a different size but any regular cake mix will work
- softened butter
- eggs
- instant vanilla pudding
- milk
- heavy whipping cream, divided
- semi-sweet chocolate chips
Cake mix sizes come and go but as long as you grab the mix that makes a 9×13 cake, you should be set.
Try my Boston Cream Cake
If you like these cookie cups, you’ll love this Boston Cream Cake. It uses a rich butter cake instead of a light sponge which is why it’s a cake not a pie. Makes sense, right?
Leftover Chocolate Chips?
Not anymore! If you need more ways to use up all those chocolate chips grab my “Chip Off The Ol’ Block” e-book. It’s packed with recipes that use up all the chocolate chips you have leftover from various baking projects.
Got leftovers?
Cover these cookies tightly before storing them, they will absorb fridge flavors if you don’t. Keep leftover cookie cups covered in the refrigerator for up to three days. They hold up well, and the cream filling stays nice and cool. Do not store them at room temperature, they’re filling with pudding.
Boston Cream Pie Cookie Cups
Ingredients
- 1 box (15.25 oz) yellow cake mix
- ⅓ cup butter, softened
- 2 eggs
- 1 pack (3.4 oz) instant vanilla pudding
- ½ cup milk
- 1 ¼ cups heavy whipping cream, divided
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C)
- Spray a mini muffin pan with non-stick cooking spray and set aside
- Beat together the yellow cake mix, butter, and eggs in a large mixing bowl until a soft dough forms
- Scoop rounded teaspoons of cookie dough into the mini muffin cups, ensuring each is no more than ⅔ full
- Bake for 9-10 minutes until set
- Remove from the oven and cool in the pan for 5 minutes
- Press the center of each cookie with the end of a wooden spoon or mini tart shaper to create an indentation
For the vanilla cream filling:
- Mix the milk and instant vanilla pudding in a small bowl and set aside
- Beat 1 cup of heavy cream in a large mixing bowl until stiff peaks form
- Add the vanilla pudding mixture to the whipped cream and beat until fully combined
- Transfer the cream filling to a zip-top bag, cut off a corner, and pipe into the center of each cookie cup
For the chocolate ganache:
- Microwave ¼ cup heavy whipping cream and chocolate chips in a small bowl for 15 seconds
- Stir well, then microwave for another 15 seconds and stir until thick and glossy
- Spoon a small amount of chocolate ganache onto the top of each cookie cup
- Serve immediately or refrigerate for up to 3 days
Video
Notes
Nutrition
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