Yellow cake mix, vanilla pudding, and chocolate ganache come together to make these easy, crowd-pleasing Boston Cream Pie Cookie Bites!
You know how certain desserts just stick with you? For me, it was the classic Boston Cream Pie. My grandma used to make one every Thanksgiving. She called it her “fancy cake,” though honestly, half the time it was lopsided and the filling oozed out like lava. We loved it anyway. Those imperfect slices tasted like home.
Fast forward to last year. I’m standing in my kitchen, staring at a box of yellow cake mix, thinking, “What if I could make Boston Cream Pie, but way easier—and cuter?” And just like that, these Boston Cream Pie Cookie Bites were born. They’re a love letter to grandma’s cake… minus the stress (and the wobbly layers). Bonus: no forks needed!
Why You’ll Love This Boston Cream Pie Cookie Bites Recipe?
Okay, so here’s the deal. These little guys are ridiculously easy. But don’t let their simplicity fool you. They’re the MVP of every gathering I bring them to. Let me break it down:
- Effortless: We’re using boxed cake mix. No shame in shortcuts, friend!
- Perfectly Portioned: You get all the yum without having to commit to a giant slice. (But hey, if you eat six, I won’t judge!)
- That Flavor Combo: Buttery cookie, silky vanilla filling, rich ganache on top. Sweet, creamy, chocolatey goodness in every bite.
- Party-Ready (or Netflix-Ready): They look fancy, but they’re super chill to make. And they’re as perfect for a potluck as they are for eating on your couch at 2 a.m. Been there.
Ingredient Notes:
I’ll be straight with you—this isn’t one of those recipes where you need to hunt down unicorn milk. Just simple stuff you probably have (or can grab without selling a kidney).
- Yellow Cake Mix: This is your cookie cup hero. I use whatever brand’s on sale. You could probably swap in white cake mix, but why mess with perfection?
- Eggs + Butter: These bring the dough together. Make sure your butter’s softened, not melted. Melted butter makes for messy dough.
- Instant Vanilla Pudding: Get the instant kind! Regular pudding takes forever and who has the patience? Not me.
- Heavy Whipping Cream + Milk: This combo makes the filling fluffy. Like clouds.
- Chocolate Chips + More Cream: Ganache time! You’ll want good chocolate, but let’s be honest, I’ve used store brand and no one noticed.
How To Make Boston Cream Pie Cookie Bites?
Ready to bake? Grab your favorite playlist and let’s get into it.
Step 1: Preheat and Prep
Get that oven going at 350°F. Spray your mini muffin tin like you mean it—nothing worse than stuck cookie cups.
Step 2: Make That Dough
Mix your yellow cake mix, eggs, and softened butter until it forms a thick dough. It’s gonna be sticky. Just roll with it.
Step 3: Form the Cookie Cups
Scoop about a tablespoon of dough into each muffin spot. Press it down to make a little well. Pro tip: Dip your fingers in flour if the dough sticks.
Step 4: Bake and Shape
Bake for 9-11 minutes, until they’re golden and slightly puffy. When they come out, immediately press down the centers again. (I use the back of a teaspoon. Classy, I know.)
Step 5: Make the Cream Filling
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In a bowl, whip the pudding mix, heavy cream, and milk until stiff peaks form. It’s ready when it looks like soft-serve ice cream. You’ll probably taste test it. I did. Several times.
Step 6: Fill Those Cups
Pipe or spoon the vanilla cream into each cooled cookie cup. Don’t overfill unless you’re ready for messy, delicious chaos.
Step 7: Ganache It Up
Microwave the chocolate chips and cream for about 20 seconds. Stir like you mean it until smooth. Drizzle or spoon it on top of the cream in each cup.
Step 8: Chill Time
Pop the bites in the fridge so the ganache can set. You’ll thank me later.
Storage Options:
Got leftovers? (Yeah right.) Store them in an airtight container in the fridge for 3-4 days. I wouldn’t freeze them though. The cream filling gets funky.
Variations and Substitutions:
Feeling fancy? Here are some fun ideas.
- Swap the Pudding: Chocolate or caramel pudding works great too.
- Switch the Cake Mix: Chocolate cake mix for a double chocolate vibe? Yes please.
- Top It Off: Add sprinkles, crushed nuts, or a little sea salt.
- Gluten-Free? Use a gluten-free cake mix and check your pudding ingredients. Easy peasy.
What to Serve with Boston Cream Pie Cookie Bites?
Honestly? These stand on their own. But if you’re feeling extra…
- Coffee or Espresso: That bitter kick balances the sweet.
- Fresh Fruit: Strawberries or raspberries make it look fancy.
- More Dessert: Because why not?
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They’re even better after chilling for a few hours.
Do I have to use a piping bag?
Nah. I usually end up using a spoon because I can’t be bothered. But piping bags do make them look Pinterest-worthy.
Can I double the recipe?
For sure. Just grab another muffin tin or bake in batches. You’ll be glad you did.
So, what do you think? Are you gonna give these Boston Cream Pie Cookie Bites a whirl? If you do, I’d love to hear how they turn out! Tag me on Insta, leave a comment below, or tell me if you ate half the batch straight from the fridge (I’ve been there).
Can’t wait to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Boston Cream Pie Cookie Bites
Ingredients
For the Cookie Cups:
- 1 box yellow cake mix
- 2 eggs
- 1/3 c unsalted butter softened
For the Homemade Whipped Cream:
- 1 package 3.25 ounces instant vanilla pudding mix
- 1 c heavy whipping cream
- 1/2 c milk
For the Chocolate Ganache:
- 2 tablespoons semi-sweet chocolate baking chips
- 2 tablespoons heavy whipping cream
Instructions
To make the Cookie Cups:
- Preheat the oven to 350°F (175°C). Grease a muffin pan, with nonstick spray.
- In a bowl combine the cake mix, eggs and softened butter until a thick dough forms.
- Take scoops of the dough. Press them down to flatten in each muffin cup.
- Bake for 9 to 11 minutes. Until golden brown. Use a knife to loosen the edges then press down the center of each cup to create an indentation. Allow them to cool.
For the Vanilla Cream:
- In another bowl beat together the vanilla pudding mix, heavy cream and milk until stiff peaks form.
- Use a piping bag. Spoon to fill each cooled cookie cup indentation with this mixture.
For the Chocolate Ganache:
- In a microwave bowl heat the chocolate chips and heavy whipping cream for 20 seconds. Whisk well until smooth. Repeat in bursts if needed for smoothness.
- Spoon a bit of ganache on top of the cream, in each cookie cup.
- Refrigerate until the ganache sets before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
