Boston Cream Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 cup vegetable oil
02 -
1/2 cup (100g) white sugar
03 -
2 cups (240g) plain flour
04 -
1/2 cup unsalted butter, at room temperature
05 -
1/2 teaspoon of tartar powder
06 -
1/2 teaspoon vanilla essence
07 -
1/4 teaspoon baking soda
08 -
1 large egg
09 -
1/2 cup (65g) icing sugar
→ Filling
10 -
4 oz whipped topping (e.g., Cool Whip)
11 -
1 cup milk
12 -
1 box (3.4 oz) vanilla-flavored instant pudding
→ Chocolate Topping
13 -
1/4 cup heavy cream
14 -
1 1/2 cups dark chocolate chips
# Instructions:
01 -
Turn oven on to 350°F. Whip butter and white sugar until light. Add the egg, vanilla, vegetable oil, and powdered sugar. Combine flour, cream of tartar, and baking soda, then gently stir into the butter mixture.
02 -
Scoop one medium ball of dough and one small ball into each muffin pan well. Flatten each using the bottom of a glass dipped in sugar.
03 -
Cook for about 8-10 minutes until edges firm up. Let them cool in the pan for a bit, then move to a wire rack to finish cooling.
04 -
Stir together pudding mix and milk until it thickens. Carefully fold in the whipped topping to finish. Spread 2 tablespoons of this mixture into each cookie’s center.
05 -
Heat chocolate chips and cream in the microwave for 30 seconds at a time, stirring in between until smooth. Add a tablespoon of this to the top of every cookie.
# Notes:
01 -
These tender vanilla cookie cups have a creamy center and a smooth chocolate finish.
02 -
Put leftovers in the fridge—they’ll keep for up to a week but are yummiest in the first couple of days.
03 -
For the best results, use a special pan with shallow wells like a muffin top pan.