This copycat Crumbl recipe is a year-round treat perfect for a tea party or any shower and is shockingly easy to make. The creamy vanilla pudding filling and rich ganache topping make it a fit for colder weather but the fact that these cookies are served cold makes them great for summer too!

Individual Boston Cream Pie Cookie Cups final overhead shot of batch

The base for these cookie cups is made of a sugar cookie dough recipe, the filling is simply prepared instant pudding mix, and the ganache topping is only two ingredients so, as long as you have time to refrigerate, keep this recipe in mind for a quick dessert. Like me, they might quickly become your new favorite cookie!

If you haven’t had pudding in a while, I’d recommend giving it another try soon. I hadn’t had pudding in years and, in recipe testing for these cookie cups, I rediscovered that it is one of my favorite things. I had the Boston Cream Pie Cookie at Crumbl and I instantly loved the flavor combination and wanted to make my own version with organic ingredients and in a more individual size. I pulled the sugar cookie dough pie crust recipe from my favorite sugar cookies and the first time I made these Boston cream pie cookies, I used a mini muffin pan and topped each cookie cup with one milk chocolate chip instead of ganache. This was instantly a favorite recipe but the ganache takes it to the next level. I made the mini version for a tea party and they fit the theme perfectly but, of course, they took much more time than this super quick variety.

What took less time in my first attempt was using prepared pudding. I loved the rich, creamy texture but organic prepared pudding is much more expensive so there are pros and cons. The last but not least option is to prepare your own pudding from scratch. This, undoubtedly, would create the best cookies but you will also add to your ingredient list, recipe time, and dirty dishes. So pick the option that works best for you because they are all guaranteed to taste great.

Individual Boston Cream Pie Cookie Cups final individual overhead shot

Ingredients for Boston Cream Pie Pudding Cookie Cups

Non-Stick Cooking Spray
High-Quality White Flour
Baking Powder
Fine Salt
Unsalted Butter
White Sugar
Eggs
Vanilla Extract
Instant Vanilla Pudding Mix
Milk
Milk Chocolate Chips
Heavy Cream

Tools to Make Boston Cream Pie Pudding Cookie Cups

Muffin tin
Measuring Cups and Spoons
Small and Medium Mixing Bowls
Whisk or Dough Hook
Stand Mixer or Hand Mixer and Bowl
Cookie Scoop
Whisk
Small and Large Liquid Glass Measuring Cups
Small Saucepan
Spatula

All About Ingredients

I reach for KAMUT® White Flour most of the time because I love the taste and the nutritional profile but I include measurements for both KAMUT® White Flour and all-purpose flour in all of my recipes. KAMUT® White Flour is always organic (learn more about KAMUT® Brand Wheat here) and I try to stick to organic baking ingredients whenever possible to avoid pesticides and GMOs but shop for the ingredients that make you feel best and fit best into your budget. Many of the simple ingredients for this pudding cookie recipe are likely already in your pantry or fridge.

How to Make Boston Cream Pie Pudding Cookie Cups

Preheat oven to 350 and spray a muffin tin with nonstick cooking spray. Set aside and start with the dry ingredients. Using a medium bowl and a whisk or dough hook, mix the flour, baking powder, and salt then set aside.

Next, cream together the butter and sugar. I often use cold butter when making cookie dough because I can reduce or eliminate chill time and make cookies on the fly without pre-planning but I only do this with a powerful bowl-lift mixer and the paddle attachment. If I am using my tilt-head mixer or a hand mixer, I use room temperature butter. I discuss this in more detail in my recent post: Your Top 20 Common Cookie Questions Answered. If using room temperature butter, add 20 minutes of chill time to the dough after it is scooped and formed into cups and before baking.

To the butter and sugar mixture, add the egg and mix until just combined and then add the vanilla and mix until just combined. Add the flour mixture to the wet ingredients in one or a few batches. I like to add all of the dry ingredients at once if there is a lot of space in the bowl of my stand mixer. If you are using a smaller mixer or a hand mixer, add the dry ingredients in a few batches.

Using a medium cookie scoop, take slightly undersell scoops full of cookie dough and flatten the cookie dough balls between your hands or use a rolling pin to flatten. Push into each muffin cup of the muffin tin and I don’t worry about perfect edges. If you do want perfect edges, press dough so that it slightly overflows the top of each muffin cup and then run a paring knife along the top edge of each muffin cup for a clean edge.

Bake for 9 minutes or until the bottoms of the cookie cups are just starting to turn golden brown. Transfer muffin tin to a wire rack and let the cookie cups cool completely in the pan to ensure a chewy cookie.

While the cookie cups cool, Mix the pudding according to the instructions on the box of instant pudding or use a prepared pudding for the vanilla cream filling. I like to use a large glass mixing cup so I can just pour the pudding right into the cups.

When cookie cups are cool, remove from the tray with a gentle twist of each cup and they should release easily. Transfer to a plate or serving dish and fill each cookie cup approximately ¾ of the way full with pudding. Place in the fridge so the pudding starts to set.

While the pudding begins to set, start the ganache. Fill a small saucepan with one or two inches of water. Enough to bring to a simmer but not enough to touch the bottom of a small bowl placed on top. Place chocolate chips and heavy cream in a small heat-safe glass bowl and set on the saucepan. Heat the burner to medium-low and frequently stir the mixture with a silicone spatula until melted. Once melted, if the mixture is lumpy, just whisk until smooth. Set aside.

When the pudding starts to thicken, pour 2 teaspoons of ganache on the top of each cookie cup. You can use more but not enough to overflow the cup. Place in the fridge until the filling and topping are completely set. Approximately 2 hours.

Individual Boston Cream Pie Cookie Cups final straight shot bite

How to Store Boston Cream Pie Pudding Cookie Cups

Since pudding must stay chilled for safe consumption, these cookie cups need to stay refrigerated. For best results, store in an airtight container and eat or serve within 48 hours.