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.
- 4.6 oz package instant vanilla pudding mix + ingredients on the back of the package for the pudding
- (2) 17.5 oz Pillsbury Sugar Cookie mix + ingredients on the back of the package
- 16 oz can Pillsbury Chocolate Fudge Frosting
- ¼ cup chocolate fudge frosting
- 1 tsp heavy cream
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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.
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Preheat oven to 350 degrees. Spray non-stick cooking spray onto a muffin pan. Set aside.
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Meanwhile, prepare the sugar cookie mix according to the directions on the back of the package.
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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.
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Bake for 15-18 or until the tops and sides are slightly browned.
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Remove from oven and allow the cookie cups to cool for 2 minutes, then transfer to a cooling rack.
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Once cooled, pour the vanilla pudding into each cookie cup.
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Microwave the frosting container for 20 seconds. Remove and stir. Place 1 tablespoon of frosting on each cookie cup.
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Mix together the frosting and heavy cream.
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Microwave until slightly warm, mix, and drizzle on top.