Boston Cream Dessert Cups (Cookie Mix)
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
23 cups
- Serves:
- 23
ingredients
-
Cookie Crust
- 496.11 g package betty crocker sugar cookie mix
- 118.29 ml butter or 118.29 ml margarine, melted
- 1 egg
- 29.58 ml sugar
-
Filling
- 2 (453.59 g) package cream cheese, softened
- 118.29 ml sugar
- 14.79 ml all-purpose flour
- 14.79 ml milk
- 118.29 ml sour cream
- 2 eggs
- 85.04 g package vanilla flavor instant pudding and pie filling mix, mix (4-serving size)
-
Topping
- 453.59 g container betty crocker rich & creamy chocolate frosting
directions
- Heat oven to 350°F
- Line 23 regular-size muffin cups with paper baking cups.
- Lightly spray baking cups with cooking spray.
- In large bowl, stir cookie mix, butter and egg until soft dough forms.
- Shape dough into 23 (1 1/2-inch) balls.
- Place 1 ball in each baking cup.
- Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
- Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
- In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
- Beat in sour cream.
- On low speed, beat in eggs, one at a time, just until blended.
- Stir in dry pudding mix until well blended.
- Spoon about 2 tablespoons filling over dough in each cup.
- Bake 25 to 30 minutes or until set.
- Cool 30 minutes; remove from pan.
- Open container of frosting; remove foil lid.
- Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
- Spoon about 1 tablespoon frosting onto center of each cookie cup.
- Refrigerate about 1 hour or until set.
- Store covered in refrigerator.
- If desired, remove from paper baking cups to serve.
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Reviews
-
These Boston Cream Cookie Cups are delicious! Everyone that's tried them loved them. They are my entry for the Betty Crocker Bake Life Sweeter Cookie Contest. I even made them for a bake sale and they sold out! They are my kids favorite. :0) You can also vote for them at bettycrocker.com I also wanted to add that these can also be made with fat free cream cheese and sugar-free/fat-free instant pudding.
RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan