Mini golden cookie cups filled with silky vanilla custard and topped with rich chocolate ganache — these Boston Cream Pie Cookie Bites are everything I love about the classic dessert, reimagined into a fun, poppable treat. They’re perfect for parties, gatherings, or anytime I want a bite-sized indulgence that impresses without a ton of effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package refrigerated sugar cookie dough (about 16.5 oz)
1 box (3.4 oz) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 1/2 cups cold milk
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
1 tablespoon corn syrup
1 tablespoon butter
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a mini muffin pan.
I scoop about 1 tablespoon of sugar cookie dough into each mini muffin cup and press down the center slightly to form a shallow cup shape.
Then I bake the cookie cups for 10–12 minutes, just until the edges are golden brown. As soon as they come out of the oven, I press down the centers again with a spoon to reinforce the cup.
After letting them cool in the pan for 10 minutes, I transfer them to a wire rack to cool completely.
While the cookie cups are cooling, I whisk the pudding mix, cold milk, and vanilla extract together in a mixing bowl for about 2 minutes until it thickens. I refrigerate it for 5–10 minutes to fully set.
I fill each cooled cookie cup with a spoonful of the prepared vanilla pudding.
For the ganache, I heat the heavy cream in a small saucepan until it’s just about to simmer, then remove it from the heat. I stir in the chocolate chips, corn syrup, and butter until the mixture becomes smooth and glossy.
I spoon a bit of ganache over the top of each pudding-filled cookie cup.
Finally, I refrigerate the bites for at least 30 minutes to allow the ganache to set before serving.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
Servings: 24 cookie bites
Calories per bite: 190 kcal
Variations
I sometimes use chocolate cookie dough for a double-chocolate version.
For a fun flavor twist, I swap the vanilla pudding for banana or chocolate pudding.
I’ve also tried topping them with a sprinkle of sea salt or crushed toffee bits for extra texture.
If I’m short on time, I skip the ganache and use a dollop of chocolate frosting instead.
Storage/Reheating
I store these cookie bites in an airtight container in the fridge for up to 4 days. If I’m serving them to guests, I like to let them sit at room temperature for 10–15 minutes first, so the ganache softens slightly. I don’t recommend reheating them, as the pudding and ganache are best chilled.
FAQs
How do I keep the cookie cups from losing their shape?
I make sure to press down the centers of the cookies both before and right after baking. Doing this helps maintain that perfect cup shape for the filling.
Can I make these ahead of time?
Yes, I often make them a day in advance. I just keep them chilled in the fridge until I’m ready to serve.
Can I freeze Boston Cream Pie Cookie Bites?
While the cookie base freezes well, the pudding and ganache don’t freeze as nicely. I recommend making and serving them fresh or storing them in the fridge for short-term use.
Can I use homemade cookie dough instead of refrigerated?
Absolutely! I just make sure the dough holds its shape well when baked. A basic sugar cookie recipe works great.
Is there a dairy-free option?
To make them dairy-free, I use plant-based milk for the pudding, dairy-free chocolate chips, and coconut cream instead of heavy cream for the ganache.
Conclusion
These Boston Cream Pie Cookie Bites are one of my favorite desserts to whip up when I want something fun, easy, and crowd-pleasing. With a few simple ingredients and under an hour from start to finish, I can enjoy all the flavors of the classic Boston Cream Pie in a convenient, handheld treat. Whether I’m hosting a party or just craving something sweet, this recipe never disappoints.
Recipe:
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Boston Cream Pie Cookie Bites
- Total Time: 57 minutes
- Yield: 24 cookie bites
- Diet: Vegetarian
Description
Mini golden cookie cups filled with silky vanilla custard and topped with rich chocolate ganache — these Boston Cream Pie Cookie Bites are a fun, poppable twist on the classic dessert, perfect for parties or sweet cravings.
Ingredients
1 package refrigerated sugar cookie dough (about 16.5 oz)
1 box (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
1 tablespoon corn syrup
1 tablespoon butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Scoop about 1 tablespoon of sugar cookie dough into each mini muffin cup and press down the center slightly to form a shallow cup shape.
- Bake the cookie cups for 10–12 minutes until the edges are golden brown.
- Immediately after baking, press down the centers of the cookie cups again to reinforce the cup shape.
- Let the cookie cups cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, whisk the pudding mix, cold milk, and vanilla extract together for about 2 minutes until thickened. Refrigerate for 5–10 minutes to set.
- Fill each cooled cookie cup with a spoonful of the prepared vanilla pudding.
- In a small saucepan, heat the heavy cream until it’s just about to simmer, then remove from heat.
- Stir in the chocolate chips, corn syrup, and butter until smooth and glossy to make the ganache.
- Spoon a bit of ganache over the top of each pudding-filled cookie cup.
- Refrigerate the bites for at least 30 minutes to allow the ganache to set before serving.
Notes
Use chocolate cookie dough for a double-chocolate variation.
Swap vanilla pudding with banana or chocolate pudding for a flavor twist.
Top with sea salt or crushed toffee bits for extra texture.
Use chocolate frosting instead of ganache for a faster version.
Store in an airtight container in the fridge for up to 4 days.
Let sit at room temperature for 10–15 minutes before serving for a softer ganache.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
