Boston Cream Dessert Cups Cookie Mix
Indulge in the decadent layers of these Boston Cream Dessert Cups, a fun twist on the classic Boston cream pie! These individual treats start with a buttery sugar cookie crust, perfectly baked into cups to hold a creamy vanilla pudding filling made with a luscious blend of milk and heavy cream. Topped with a silky semisweet chocolate ganache, each bite delivers the ultimate trifecta of textures: crumbly, creamy, and smooth. Ready in just 40 minutes, these portable dessert cups are ideal for parties, potlucks, or an after-dinner treat. Elevate your dessert game with these easy, crowd-pleasing delights—quick to make and even quicker to disappear! Perfect for fans of chocolate desserts and creative cookie recipes.
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Recipe Information
Ingredients
- 1 package (17.5 oz) Sugar cookie mix
- 0.5 cup (softened) Butter
- 1 large Egg
- 1 package (3.4 oz) Instant vanilla pudding mix
- 2 cups Milk
- 0.5 cup Heavy cream
- 1 cup Semisweet chocolate chips
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
In a mixing bowl, combine the sugar cookie mix, softened butter, and egg. Mix until a soft dough forms.
Divide the dough evenly among the 12 muffin cups, pressing it into the bottom and slightly up the sides to form little cups.
Bake in the preheated oven for 10-15 minutes, or until the edges are golden brown. Remove from the oven and use a small spoon or the back of a measuring spoon to press the center of each cookie cup down to maintain the cup shape. Allow to cool completely in the tin.
While the cookie cups are cooling, prepare the filling. In a medium mixing bowl, whisk together the instant vanilla pudding mix, milk, and heavy cream for 2-3 minutes until thickened. Cover and refrigerate to set, about 10 minutes.
Once the cookie cups are completely cool, carefully remove them from the muffin tin. Spoon or pipe the chilled vanilla pudding into each cookie cup, filling them almost to the top.
To prepare the chocolate ganache topping, heat the semisweet chocolate chips and 2 tablespoons of butter in a microwave-safe bowl in 20-second increments, stirring between each, until smooth and fully melted.
Spoon a small amount of the melted chocolate ganache onto each pudding-filled cookie cup, spreading it gently to cover the top evenly.
Refrigerate the dessert cups for at least 30 minutes to allow the chocolate ganache to set.
Serve chilled and enjoy your Boston Cream Dessert Cups!
Nutrition Facts
Calories |
5241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 614.5 g | 223% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 413.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 825 mg | 63% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
