Preheat oven to 350 and spray a muffin tin with nonstick cooking spray. Set aside.

Using a medium bowl and a whisk or dough hook, mix the flour, baking powder, and salt then set aside.

Cream together the butter and sugar.

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.

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.

Chill muffin tin in fridge for 20 minutes.*(see note)

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.

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.