Description
These Mini Boston Cream Pie Cookies are delightful sandwich cookies made from yellow cake mix dough, filled with creamy vanilla pudding, and topped with a rich chocolate ganache. Perfectly portable and quick to make, they capture the classic Boston cream pie flavor in bite-sized form.
Ingredients
Scale
Cookie Dough
- 1 box yellow cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Filling
- 1/2 cup vanilla pudding (prepared or homemade)
Chocolate Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Dough: In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil. Mix thoroughly until a uniform dough forms.
- Scoop and Bake: Using a tablespoon measure, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes until the edges are golden brown.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack. This is important to prevent melting the filling when assembling.
- Assemble Sandwiches: On the flat underside of half the cookies, spoon or pipe about 1 teaspoon of vanilla pudding. Top each filled cookie with another cookie to create sandwich cookies.
- Make Ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat immediately. Stir in the semi-sweet chocolate chips, unsalted butter, and vanilla extract until the mixture is smooth and glossy.
- Top Cookies: Spoon or drizzle the chocolate ganache over the top of each cookie sandwich, covering the top cookie completely or partially as desired.
- Set Ganache: Allow the ganache to set at room temperature or chill briefly in the refrigerator until firm enough to handle and serve.
Notes
- You can use instant vanilla pudding for convenience or substitute pastry cream for a more authentic Boston cream pie flavor.
- These cookies are best enjoyed the same day they are made but can be refrigerated for up to 2 days to maintain freshness.
- When chilling, store the cookies in an airtight container to prevent them from drying out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
