Boston Cream Pie Cookie Bites

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  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan well.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until combined.
  6. Scoop the dough into the mini muffin pan, filling each cavity about halfway.
  7. Bake for 10–12 minutes until lightly golden.
  8. While warm, gently press the center of each cookie to form a cup. Let cool completely.
  9. Fold the whipped topping into the vanilla pudding until smooth.
  10. Spoon or pipe the cream filling into each cooled cookie cup.
  11. Heat the chocolate chips and heavy cream until smooth and glossy.
  12. Spoon the chocolate topping over the filled cookie bites and chill for 20–30 minutes before serving.

Notes

Press the cookie centers while still warm to prevent cracking. Let the cookies cool completely before filling so the cream stays firm. Chill after topping to help the chocolate set cleanly.

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