Boston Cream Dessert Cups

Recipe View Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough evenly into each muffin cup. (Prep time: 15 minutes)

Recipe View Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, approximately 8 to 10 minutes. Remove from oven and set aside to cool slightly. (Bake time: 8-10 minutes)

Recipe View In a large bowl, beat together the cream cheese, sour cream, sugar, flour, and milk with an electric mixer until smooth and fully combined. (Mix time: 5 minutes)

Recipe View Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated, being careful not to overmix. (Mix time: 3 minutes)

Recipe View Spoon approximately 2 tablespoons of the cream cheese filling into each muffin cup, over the partially baked cookie base. (Filling time: 5 minutes)

Recipe View Return muffin cups to the oven and bake until the filling is set and lightly golden, about 25 minutes. Cool in the pans for 30 minutes before removing the desserts. (Bake time: 25 minutes, Cooling time: 30 minutes)

Recipe View Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth and easily spreadable. (Microwave time: 30 seconds)

Recipe View Spread about one tablespoon of frosting onto each dessert cup, creating a smooth, even chocolate topping. Refrigerate until set, approximately 1 hour, before serving. (Refrigeration time: 1 hour)