Mini Boston Cream Pie Cookies

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4.Add the egg and vanilla extract to the butter mixture, mixing until well combined.

5.Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

6.Using a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7.Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8.While the cookies are cooling, prepare the vanilla pudding by mixing the pudding mix with 2 cups of cold milk according to package instructions. Refrigerate until set, about 5-10 minutes.

9.In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the set vanilla pudding until well combined.

10.Once the cookies are completely cool, use a piping bag or a small spoon to fill half of the cookies with the vanilla cream mixture. Top each filled cookie with another cookie to create a sandwich.

11.In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 30-second intervals, stirring until smooth.

12.Drizzle or dip the tops of the cookie sandwiches in the melted chocolate, allowing any excess to drip off. Place the cookies on a wire rack to set the chocolate.

13.Once the chocolate has hardened, serve the Mini Boston Cream Pie Cookies and enjoy!