CREAM PIE COOKIE BITES

 


5 stars recipe !! I made this fun, super simple cookie on for Mother’s Day and everyone went crazy for these little cuties !! Mom told me it's  a glorious surprise..she loved it. DEFINTELY a keeper !!


INGREDIENTS:


#TO MAKE THE COOKIES:


- One box Of yellow-cake-mix.

- 2 large eggs

- 1/3 C.Of -softened- butter


#TO MAKE A HOMEMADE WHIPPED CREAM:


-  1 C.Of heavy whipping cream.

- 1 Large PKG.Of instant vanilla pudding.

- 1/2 C.Of milk.


#TO MAKE A CHOCOLATE GANACHE:


- 2 TBSP.Of semisweet baking chips.

- 2 TBSP.Of heavy whipping cream.


PREPARATION :


#FOR THE COOKIES:


1. Make sure to preheat your oven to 350 degrees Fahrenheit and spray each cup with nonstick cooking spray to prepare a mini muffin tin.

2. Then apply the yellow cake mix in a medium cup and sweep to eliminate any lumps.

3. Next add the softened butter and eggs to the cake mix and combine with a handheld mixer until the dough is thick and sticky.

4. Okay now put a mound of cookie dough into each muffin cup, and press the mound of dough down using a little cookie scoop to create a level cookie with your fingertips. Afterwards, bake about 15 minutes.

5. Once done, you can remove it from the oven and insert a spatula immediately and loop it around the edge of each cookie to remove it from the pan.

6. Now that is cooled, please go back and press down the center of the cookie and create an indentation using a tart shaper.

7. Finally, move the cookies to the cooling rack and let them completely cool down.


#FOR THE HOMEMADE CREAM VANILLA


8. In a medium bowl, combine the instant vanilla pudding mix with the heavy cream and milk.

9. Using a mixer, mix these ingredients until the mixture is dense and has stiff peaks.

10. Then transfer vanilla cream in a Ziplock bag, and pipe a generous amount of cream into each cookie.


#FOR THE CHOCOLATE GANACHE


11. In a safe microwave bowl, combine together the heavy cream and the semisweet chocolate chips for 30 seconds in the microwave and whisk. You’re done once you get a silky and smooth consistency. If not, ymake sure to add another 10 seconds before you have done so.

12. And please spoon on the top of each cookie cup with a half teaspoon of ganache.

13. Refrigerate the cookies for around 2 hours, or until the ganache and the vanilla cream set, then serve.