Boston Cream Pie Cookie Cups
Light, nostalgic, and perfectly portioned, these Boston Cream Pie Cookie Cups bring cake and cookie worlds together in one bite. Soft cookie cups cradle creamy vanilla pudding and a glossy chocolate top for an easy dessert that feels special.
Ingredients
Baking
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Fats & Sweeteners
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
Eggs & Flavor
- 1 piece egg
- 1 teaspoon vanilla extract
Fillings & Toppings
- 1/2 cup vanilla pudding
- 1/2 cup chocolate frosting
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream together butter and sugar, then add the egg and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until combined.
- Place spoonfuls of the dough into the muffin tin, creating a cup shape, then bake for about 10-12 minutes or until lightly golden.
- Let them cool, then fill the cups with vanilla pudding and top with chocolate frosting.
- Chill for at least 30 minutes so the pudding sets and the frosting firms up.
Notes
Serve with a dusting of powdered sugar and a raspberry on top. Pair with hot coffee or a cold glass of milk for contrast. Garnish with toasted coconut or chopped nuts for crunch.