Mini Boston Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/4 cup vegetable oil
02 -
1/2 cup (100g) granulated sugar
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon cream of tartar
05 -
1/2 cup butter, softened
06 -
2 cups (240g) all-purpose flour
07 -
1 large egg
08 -
1/2 cup (65g) powdered sugar
09 -
1/2 teaspoon vanilla extract
→ Vanilla Cream Filling
10 -
1 cup milk
11 -
4 ounces Cool Whip
12 -
1 package (3.4 oz) vanilla instant pudding
→ Chocolate Ganache
13 -
1/4 cup heavy whipping cream
14 -
1 1/2 cups semi-sweet chocolate
# Instructions:
01 -
Set oven to 350°F. Whip together the butter and sugar till it looks light. Stir in the egg, oil, vanilla, and powdered sugar. Mix in the flour, baking soda, and cream of tartar.
02 -
In a muffin top pan, use one medium scoop and one smaller one to fill each well. Flatten the dough gently with a sugar-coated glass to make an indent.
03 -
Put in the oven for about 8 to 10 minutes till the edges look done. Let them cool in the pan shortly, then move to a rack to finish cooling.
04 -
Stir the pudding mix with the milk till you get a thick texture. Gently fold in the Cool Whip. Spoon 2 tablespoons into the cookie wells.
05 -
Heat the chocolate with the cream in the microwave for 30 seconds at a time. Stir each time till the mixture's smooth. Drizzle 1 tablespoon over the top of each cookie.
# Notes:
01 -
Soft vanilla cookies paired with creamy filling and rich chocolate topping, inspired by Boston Cream Pie.
02 -
Keep them in the fridge for up to a week. They're best within 2-3 days.
03 -
Using a muffin top pan gives the cookies their perfect shape.