Boston Cream Pie Cookies

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and sugar until the mixture is light and creamy, 4-5 minutes, scraping down the sides of the bowl as needed. Beat in egg and vanilla extract until incorporated.
2. In a large bowl, whisk together flour, baking powder and salt. Slowly beat dry ingredients into the creamed mixture until a dough forms. Cover; refrigerate 1 hour.
3. Preheat the oven to 325°. Place the oven rack one level below the center of the oven.
4. Lightly grease 19 wells in a 24-cup mini muffin pan. Scoop 1-1/2 tablespoonfuls of dough into each well. Press the dough down to the bottom and up the sides of each well to form a cup. Chill for 15 minutes.
5. Bake 20-21 minutes or until the tops are set, the edges are golden brown and the dough puffs up around the top. Remove the pan to a wire rack. Use the end of a wooden spoon to press the cookie centers into a cup shape. Allow to cool in the pan for 5 minutes; transfer to the wire rack to cool completely, about 15 minutes.
6. To make the pudding, in a large bowl, whisk instant vanilla pudding mix and cold milk until slightly thickened, about 2 minutes; set aside.
7. To make the ganache, pour heavy whipping cream into a small heavy-bottomed saucepan. Heat over medium-low heat for 2-3 minutes, stirring occasionally, until just hot (not simmering or boiling). Remove from the heat. Add chopped chocolate; let sit 1-2 minutes. Stir until smooth, thick and uniform.
8. Fill each cooled cookie cup with about 1 tablespoon of vanilla pudding, enough to fill the cup. Slowly spoon about 1-1/2 teaspoons ganache over each cookie cup, letting it drip down the sides.
9. Place in an even layer in a covered container; chill at least 2 hours to let the ganache set before serving.