Massachusetts: Boston Cream Cookie cups

Massachussets classic Boston cream pie reinvented. Sugar cookie cups filled with vanilla cream filling, then topped with rich chocolate ganache.

Recipe:

Cookie Cups:

- 1 stick (113g) unsalted butter, softened

- 3/4 cup (150g) sugar

- 1 large egg

- 1 tsp vanilla extract

- 1 1/2 cups (180g) all-purpose flour

- 1/2 tsp baking soda

- 1/4 tsp salt

Filling:

- 1 package instant vanilla pudding

- Milk according to package directions, reduced slightly for a thicker filling

Chocolate Topping:

- 1/2 cup chocolate chips

- 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a standard 12-cup muffin tin.

2. Beat butter and sugar until combined and slightly fluffy, about 1-2 minutes.

3. Mix in egg and vanilla.

4. Stir in flour, baking soda, and salt until a soft dough forms.

5. Divide dough among muffin cups (about 2 tbsp each) and press slightly into the bottoms.

6. Bake 10-12 minutes, until the edges are lightly golden.

7. Immediately press the centers down with the back of a spoon or small glass to create wells. Let cool completely.

8. Prepare pudding, using about 10-15% less milk than called for on the box so it sets thicker.

9. Fill each cookie cup with pudding.

10. Heat cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.

11. Spoon ganache over the pudding and refrigerate until set.