Boston cream pie cookie cups make the perfect bite-sized appetizer dessert anytime but are sure to be the hottest commodity on your holiday dessert table! Crisp sugar cookie cups are filled with a cloud of French vanilla flavored custard and drizzled with rich chocolate sauce.

Boston Cream Pie typically features a layer of thick, creamy custard, sandwiched between soft, buttery layers of cake and topped with a thick chocolate ganache.

And it’s one of our favorite desserts to serve at our holiday table to close-out our big meal.

But we can’t always leave well-enough alone.

No matter how good the tried and true is, I just can’t stop myself.

I embrace change in the kitchen, if not anywhere else.

Luckily, this change from cake to cookie cup worked out well with everybody else was digging the fun new spin on the classic dessert too.

After all these Boston cream pie cookie cups have the same flavor of Boston Cream Pie, but served in miniature form and in little sugar cookie cups, giving them a festive holiday twist.

They are guaranteed to fly off your dessert table and have everyone begging for more!

Ingredients

To make these you’ll need:

Sugar cookie dough– Uncooked dough. Either the refrigerated kind, your favorite homemade sugar cookie dough, or the kind from a sugar cookie dough mix that’s been mixed to package directions.
Heavy cream– Do not use lower fat dairy.
Pudding mix– A 3.4 ounce box of instant vanilla or French vanilla pudding
Sugar– Powdered
Chocolate syrup– Like Hershey’s

How to Make

Boston cream pie cookie cups are pretty easy to make!

Start by making the sugar cookie cups.

To do it, roll roughly 1″ balls out of the cookie dough.

Then press one ball into the well of a mini muffin tin and press into the center of each ball with a rounded tablespoon to make a cavity that will hold the filling.

Repeat this with all of the dough balls.

Bake the cookie cups at 375 degrees for about 9 minutes or until the cookies are set and just golden around the edges.

Take the muffin tin out of the oven and press down into the center of each cookie cup again with your tablespoon to help the cups keep their shape.

Let the cups rest for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Once the sugar cookie cups are completely cool, make the filling by whipping the cream in the bowl of a stand mixer on a low speed.

As the whipping cream begins to thicken increase the speed.

Keep whipping the cream until it has the consistency of whipped cream.

Whip in the pudding and the sugar and keep whipping until the mousse is the consistency of thick whipped cream.

Scoop the mousse into a piping bag or to a ziplock bag with one corner snipped off and pipe the filling in little swirls into the cooled cookie cups.

Top the filled cups with liberal drizzles of chocolate syrup.

Serve them immediately or store them in the refrigerator until you’re ready to serve.

Storing

You can store the unfilled cookie cups in an airtight cookie tin on your counter for up to a week.

However, I wouldn’t store filled cookie cups for longer than a day in the fridge in an airtight container.

The longer they sit, the softer the cookies will get.

Tips and Tricks

Don’t use milk in place of the whipped cream. You need the whipped cream for the mousse like consistency of the filling.
While I used chocolate sauce, you could use magic shell chocolate to top it instead.
Make sure the cookies are totally cool before you fill them so the filling stays set.
For more information on making sugar cookie cups, check out my how to make sugar cookie cups post HERE.

Other Boston Cream Pie Inspired Recipes

Boston cream pie cookie cups are a delicious version of the original dessert that will wow on any holiday table!

Make them and enjoy!

Looking for other Boston cream pie inspired recipes?

Try these:

If you’ve tried these BOSTON CREAM PIE COOKIE CUPS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!