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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Servings: 18 mini pies
Equipment
- 2 medium mixing bowls
- Measuring cups and spoons
- silicone spatula
- regular-sized muffin tin
- piping bag (recommended)
- cookie dough scoop (recommended)
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
Instructions
To make the chocolate cookie crusts
- Preheat the oven to 350 degrees.
- 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.
- Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk the dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add the dry ingredients to wet ingredients in 2-3 portions. Mix until combined, then scrape down the bowl once complete.
- If using a metal muffin tin, grease it well with baking spray. If using a silicone muffin mold, no need to grease it.
- 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).
- Bake for 16-20 minutes, or until the edges begin to crisp.
- Remove them from the oven and immediately add an indent to the center of each cookie using a tablespoon measuring spoon (pictured above).
- Allow the cookie cups to cool to room temperature before adding the chocolate cream filling.
To make the chocolate cream filling
- In a large mixing bowl, combine 1 cup of cold milk and one package of instant chocolate pudding.
- Use a mixer or whisk to combine until thick and smooth.
- 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
- 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.
- 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.