Boston Cream Pie Cookie Cups

If you couldn’t tell from the mac & cheese, the boys in Orange are still dribbling ( 😉 ) along the road to the final 4, and this week — actually, tonight! — Syracuse will play in Boston.  I’d have loved to make the five hour trip east but unfortunately my money tree hasn’t bloomed yet, so here I am again, channeling my craziness passion through cookies.

Last week I was reading through a new baking cookbook and saw a recipe for Boston cream pie and thought, ah ha!  See, I’d been trying to think of a fun recipe I could make if Syracuse advanced to the next round, and well, I’m getting a little tired of orange colored/flavored cookies. 🙂  So instead, I made a cookie to honor where they’ll be playing… I made mini boston cream pie cookie cups!

Sometimes I feel like a broken record here telling you a recipe is easy, but, this one’s easy.  All I did was press a basic sugar cookie dough into mini muffin cups, bake, fill with instant vanilla pudding, and top with melted chocolate.  Easy as… pie. 😉

[print_this]Mini Boston Cream Pie Cookie Cups

The famous cake, in mini cookie cup form!  A light, butter cookie base is filled with instant vanilla pudding and topped with semisweet chocolate for an easy, delicious treat.

Makes 30 mini cookie cups

Prep time: 30 minutes (plus 1 hour for chilling dough)

Cook time: 10 minutes

  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 (3.4 ounce) box vanilla instant pudding mix
  • 1 1/2 cups nonfat milk
  • 4 ounces semisweet chocolate

In a large mixing bowl, beat the butter and sugar with an electric mixer until creamy.  Add the egg and vanilla; stir until smooth.  Add the sale and baking soda; stir until mixed well.  Gradually add the flour until mixed well.  Chill the dough 1 hour (or freeze for 15 minutes).

Heat the oven to 375 degrees F.  Spray a mini muffin tin with nonstick cooking spray.  Divide the dough into equal portions among 30 mini muffin cups; press the dough into the bottom and sides of each cup.  Bake 8 to 10 minutes or until the edges are golden brown.  Remove from the oven and immediately use the handle of a wooden spoon to press the cookies and make a well in the middle.  Allow to cool completely before filling.

While the cookies are cooling, prepare the pudding by stirring the skim milk into the pudding mix with a wire whisk until smooth.  Refrigerate at least 5 minutes or until cookies are cool enough to fill.  Spoon the pudding into the cooled cookies.

Place the chocolate in a microwave safe bowl.  Microwave on High in 30 second increments, stirring occasionally, until chocolate is melted.  Pour an equal amount of chocolate over the top of each cookie cup.  Serve immediately or store in the refrigerator until serving (chocolate will set upon refrigerating).

Nutrition information (per cookie cup): 110 calories, 5g fat (3g saturated, 0g trans), 110mg sodium, 15g carbohydrate (<1g fiber, 10g sugar), 2g protein[/print_this]

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