Boston Cream Pie Cookie Cups
Baked sugar cookie cups are filled with rich custard and drizzled with chocolate sauce for a perfect party finger food dessert that tastes just like Boston cream pie.
- uncooked sugar cookie dough can be the refrigerated kind or from a dry package and mixed according to the package directions
- 2 cups of heavy whipping cream
- 1 3.4 ounce box of instant vanilla or French vanilla, pudding
- ¼ cup powdered sugar
- Chocolate syrup
Roll the dough into roughly 1″ balls and place all the balls into the muffin depressions in a greased mini muffin pan. Lightly press a spoon or rounded tablespoon into the top center of each dough ball to create a crater in the middle. Bake the cookie cups at 375 degrees for about 9 minutes. It’s ok if the centers seem a wee bit undercooked as long as they’re not ‘doughy’. Again, use your spoon or tablespoon to lightly push down the center again retain the ‘cup’ form. Let the cookie cups rest for 5 minutes, before transferring them to a wire rack to continue cooling.
in the bowl of a stand mixer, add the cream and whip, starting on a low speed, and then as it begins to thicken increase the speed until it has been thickened almost to the consistency of whipped cream. Add the pudding and the sugar. Continue to whip until they’re all evenly incorporated and the mousse is the consistency of thick whipped cream.
Add the mousse to a piping bag, or to a ziplock bag with one corner snipped off, and pipe into petite little piles in 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.
Calories: 186kcal | Carbohydrates: 13g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 81mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 26mg