Boston Cream Pie Cookie Cups

The famous cake, in mini cookie cup form!  A light, butter cookie base is filled with instant vanilla pudding and topped with semisweet chocolate for an easy, delicious treat.

Makes 30 mini cookie cups

Prep time: 30 minutes (plus 1 hour for chilling dough)

Cook time: 10 minutes

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 (3.4 ounce) box vanilla instant pudding mix
• 1 1/2 cups nonfat milk
• 4 ounces semisweet chocolate

In a large mixing bowl, beat the butter and sugar with an electric mixer until creamy.  Add the egg and vanilla; stir until smooth.  Add the sale and baking soda; stir until mixed well.  Gradually add the flour until mixed well.  Chill the dough 1 hour (or freeze for 15 minutes).

Heat the oven to 375 degrees F.  Spray a mini muffin tin with nonstick cooking spray.  Divide the dough into equal portions among 30 mini muffin cups; press the dough into the bottom and sides of each cup.  Bake 8 to 10 minutes or until the edges are golden brown.  Remove from the oven and immediately use the handle of a wooden spoon to press the cookies and make a well in the middle.  Allow to cool completely before filling.

While the cookies are cooling, prepare the pudding by stirring the skim milk into the pudding mix with a wire whisk until smooth.  Refrigerate at least 5 minutes or until cookies are cool enough to fill.  Spoon the pudding into the cooled cookies.

Place the chocolate in a microwave safe bowl.  Microwave on High in 30 second increments, stirring occasionally, until chocolate is melted.  Pour an equal amount of chocolate over the top of each cookie cup.  Serve immediately or store in the refrigerator until serving (chocolate will set upon refrigerating).

Nutrition information (per cookie cup): 110 calories, 5g fat (3g saturated, 0g trans), 110mg sodium, 15g carbohydrate (<1g fiber, 10g sugar), 2g protein