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Mini Chocolate Cream Pies

These mini chocolate cream pies have a soft chocolate cookie base, then are filled with a simple chocolate cream filling. You can then top them with whipped cream and mini chocolate swirls!
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Prep Time 20 minutes
Cook Time 20 minutes
Resting and Filling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 18 mini pies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the chocolate cookie crusts
  • ¾ cup unsalted butter softened
  • 1¼ cup light brown sugar packed
  • 2 tablespoons milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • ⅓ cup semi-sweet chocolate chips melted, 2 ounces
  • 1¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the chocolate cream filling
  • 1 box chocolate instant pudding 3.9 ounce box
  • 1½ cups milk
  • 4 ounces cool whip ½ of an 8 ounce container
For the mini pie toppings
  • 4 ounces cool whip remaining portion of the 8 ounce container
  • ½ cup semi-sweet chocolate chips melted, used to make chocolate swirls

Equipment

  • Hand or stand mixer
  • 2 medium mixing bowls
  • Measuring cups and spoons
  • silicone spatula
  • regular-sized muffin tin
  • piping bag (recommended)
  • cookie dough scoop (recommended)

Method
 

To make the chocolate cookie crusts
  1. Preheat the oven to 350 degrees.
  2. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
  3. Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
  4. In a separate bowl, whisk the dry ingredients together (flour, cocoa powder, baking soda, salt).
  5. Add the dry ingredients to wet ingredients in 2-3 portions. Mix until combined, then scrape down the bowl once complete.
  6. If using a metal muffin tin, grease it well with baking spray. If using a silicone muffin mold, no need to grease it.
  7. Use a 2-inch cookie dough scoop (or roll the dough into a 2-inch ball with your hands) to measure out the cookie dough. Place one scoop in each muffin well (pictured above).
  8. Bake for 16-20 minutes, or until the edges begin to crisp.
  9. Remove them from the oven and immediately add an indent to the center of each cookie using a tablespoon measuring spoon (pictured above).
  10. Allow the cookie cups to cool to room temperature before adding the chocolate cream filling.
To make the chocolate cream filling
  1. In a large mixing bowl, combine 1 cup of cold milk and one package of instant chocolate pudding.
  2. Use a mixer or whisk to combine until thick and smooth.
  3. Gently fold in about 4 ounces of cool whip using a silicone spatula. Mix until well combined. Place the mixture in the fridge while waiting for the crust to cool.
To assemble the mini chocolate cream pies
  1. Place the chocolate cream filling in a piping bag and cut a ½-inch tip. Gently pipe the chocolate filling into the cooled cookie cups. If you don't have a piping bag, gently spoon the filling into the cookie cups.
  2. Then pipe or spoon the remaining cool whip over the tops of the mini pies. You can also top the pies with chocolate shavings or chocolate swirls.