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Ingredients

  • Cookie Cup
  • 1 box yellow butter cake mix
  • 2 eggs
  • 1 stick butter {softened}

Vanilla Cream Filling

  • 1 3.25 oz. pkg. instant vanilla pudding
  • 1 cup heavy whipping cream
  • 1/2 cup milk

Chocolate Ganache

  • 2 tbsp semi-sweet baking chips
  • 2 tbsp heavy whipping cream

InstructionsCookie Cups

  1. Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.} put a mound of cookie dough into each muffin cup. Using your fingers go back and press the mound of dough down to create a level cookie. Bake for 7-8 minutes. {Do not over cook they will set up as they cool.} Remove from oven and let the cookie cool for 4-5 minutes. Once cooled go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely.

Vanilla Cream

  1. In a medium bowl combine instant vanilla pudding mix heavy cream and milk. Using a mixer {or whisk} incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache

  1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get a silky and smooth consistency then you are finished. If not you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve or refrigerate for up to 4 days.

This article and recipe adapted from this site

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