Ingredients
Equipment
Method
Prepare the Cookie Cups
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin pan with non-stick cooking spray.
- In a mixing bowl, combine the yellow cake mix, eggs, and softened butter. Mix until a thick dough forms.
- Using a small cookie scoop, place a mound of dough into each muffin cup. Press down gently to flatten.
- Bake for 9-11 minutes, or until the edges are golden.
- Immediately after baking, use the back of a spoon to press down the center of each cookie to create a well.
- Allow the cookie cups to cool completely before removing from the pan.
Make the Vanilla Cream Filling
- In a bowl, combine the instant vanilla pudding mix, heavy whipping cream, and milk.
- Whisk until the mixture thickens and forms stiff peaks.
- Transfer the filling to a piping bag or zip-top bag with the corner snipped off.
Fill the Cookie Cups
- Pipe a generous amount of the vanilla cream into the center of each cooled cookie cup.
Prepare the Chocolate Ganache
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream.
- Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
Top the Cookie Bites
- Spoon a small amount of ganache over the vanilla cream in each cookie cup.
- Refrigerate the cookie bites until the ganache is set.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture of the cream filling may change.