{"id":6574,"date":"2026-04-04T14:28:40","date_gmt":"2026-04-04T14:28:40","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=6574"},"modified":"2026-04-04T14:28:40","modified_gmt":"2026-04-04T14:28:40","slug":"boston-cream-pie-cookie-bites","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/boston-cream-pie-cookie-bites\/","title":{"rendered":"Boston Cream Pie Cookie Bites"},"content":{"rendered":"

Boston Cream Pie Cookie Bites\u00a0\"\ud83c\udf6b\"<\/span>
Ingredients
For the cookie cups
1 box (about 15 oz) yellow cake mix
2 large eggs
\u2153 cup unsalted butter, softened
For the vanilla cream filling
1 box (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
\u00bd cup milk
For the chocolate ganache
2 tablespoons semi-sweet chocolate chips
2 tablespoons heavy whipping cream
For the pan
Non-stick cooking spray
Instructions
1. Preheat and prepare the mini muffin pan

Set oven rack to the middle position. Preheat to 350\u00b0F.

Spray a 24-cup mini muffin pan generously with non-stick cooking spray. Do not use paper liners \u2014 the cookie dough will stick to them.

2. Make the cookie dough

In a medium bowl, whisk the yellow cake mix to remove any lumps.

Add the softened butter and eggs. Beat with a hand mixer on medium speed (or mix vigorously by hand with a spatula) until a thick, sticky dough forms. The dough will be denser than traditional cookie dough \u2014 this is correct.

3. Fill the mini muffin cups

Using a small cookie scoop (about \u00bd tablespoon capacity) or a teaspoon, place a mound of dough into each mini muffin cup.

With your fingertips, press each mound down gently to create a flat, even layer across the bottom of the cup.

4. Bake the cookie cups

Bake for 9 to 11 minutes. The edges should be lightly golden, and the centers will look slightly underdone.

Remove the pan from the oven. Immediately run a small offset spatula or a butter knife around the edge of each cookie cup to loosen it from the pan.

Let the cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

5. Create the indentation

Once the cookie cups are cool enough to handle (about 10 minutes), use a mini tart shaper, the end of a wooden spoon, or your thumb to gently press down the center of each cup, forming a small well for the filling.

Allow the cups to cool completely on the rack before filling \u2014 about 15 more minutes.

6. Make the vanilla cream filling

In a medium bowl, combine the instant vanilla pudding mix, 1 cup of heavy whipping cream, and \u00bd cup of milk.

Beat with a hand mixer on medium-high speed for 1 to 2 minutes, until the mixture is thick and holds stiff peaks. It will resemble whipped cream.

Transfer the filling to a piping bag fitted with a small round tip, or use a zip-top bag with one corner snipped off.

7. Fill the cookie cups

Pipe a generous amount of vanilla cream into the well of each cooled cookie cup, filling it slightly above the rim.

8. Make the chocolate ganache

In a small microwave-safe bowl, combine the semi-sweet chocolate chips and 2 tablespoons of heavy whipping cream.

Microwave for 20 seconds. Whisk vigorously until smooth and glossy. If the chocolate is not fully melted, microwave in 10-second increments, whisking after each.

Spoon about \u00bc to \u00bd teaspoon of ganache onto the top of each filled cookie cup.

9. Chill and serve

Place the cookie bites in an airtight container and refrigerate for at least 1 hour, or until the ganache is fully set.

Serve cold. Store leftovers in the refrigerator for up to 4 days.<\/p>\n","protected":false},"excerpt":{"rendered":"

Boston Cream Pie Cookie Bites\u00a0IngredientsFor the cookie cups1 box (about 15 oz) yellow cake mix2 large eggs\u2153 cup unsalted butter, softenedFor the vanilla cream filling1 box (3.4 oz) instant vanilla … <\/p>\n","protected":false},"author":1,"featured_media":6575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=6574"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6574\/revisions"}],"predecessor-version":[{"id":6576,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6574\/revisions\/6576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/6575"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=6574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=6574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=6574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}