Boston Cream Sugar Cookie Cups – So easy anyone will be able to bake these! Sugar cookie cups baking with vanilla pudding in the center and topped with a dollop of chocolate fudge frosting. So good. #TheDessertDebate
The other day, I started to crave Boston cream pie. I haven’t had it in years. I originally was going to make a chocolate Boston cream poke cake, but after two tries I wasn’t able to get it just right. Why not sugar cookie cups? Everyone these days are all about cookies, even I am, so I thought these little guys would be perfect. It’s perfect to stand out and give and bake a unique kind of cookie this holiday season, and these are wonderful.
Why not sugar cookie cups? Everyone these days are all about cookies, even I am, so I thought these little guys would be perfect. It’s perfect to stand out and give and bake a unique kind of cookie this holiday season, and these are wonderful.
It’s perfect to stand out and give and bake a unique type of cookie this holiday season and these are wonderful. This year in addition to traditional cookies, I will be gifting Boston cream pie sugar cookie cups!
To make stand out, even more, try making them with cupcake mix instead of the sugar cookie mix! I am a fan of Pillsbury™ baking mixes and frosting because the quality is fantastic. I decided to use Pillsbury™ Creamy Supreme® Chocolate Fudge frosting instead of making a homemade ganache. Easy and simple, that’s always my baking motto. You should be able to pick up your frosting and sugar cookie mix at your local Giant store! Mine had a wonderful selection.
- 4.6 ounce package instant vanilla pudding mix + ingredients on the back of the package for the pudding
- (2) 17.5 ounce Pillsbury Sugar Cookie mix + ingredients on the back of the package
- 16 ounce can Pillsbury Chocolate Fudge Frosting
- Prepare your pudding according to the directions on the back of the package. Once mixed together, cover the pudding and put it in the refrigerator until set, approximately 2 hours.
- Preheat oven to 350 degrees. Spray non-stick cooking spray onto a muffin pan. Set aside.
- Meanwhile, prepare the sugar cookie mix according to the directions on the back of the package.
- Place a scoop of cookie dough, using a large cookie scoop, into each cup. Gently pressing in the bottom and up the side to form a shell. Repeat with all.
- Bake for 15-18 or until the tops and sides are slightly browned.
- Remove from oven and allow the cookie cups to cool for 2 minutes, then transfer to a cooling rack.
- Once cooled, pour the vanilla pudding into each cookie cup.
- Microwave the frosting container for 20 seconds. Remove and stir. Place 1 tablespoon of frosting on each cookie cup.
- To make a ganache drizzle, mix ¼ cup of the frosting with 1-2 teaspoons of heavy cream. Microwave until slightly warm, mix, and drizzle on top. (optional)
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.