Boston Cream Pie Cookies

 Ingredients

1 ½ cups all-purpose flour.

½ teaspoon baking powder.

¼ teaspoon salt.

½ cup unsalted butter, softened.

¾ cup granulated sugar.

1 large egg.

1 teaspoon vanilla extract.

1 package (3.4 oz) instant vanilla pudding mix.

2 cups cold milk.

¾ cup semi-sweet chocolate chips.

⅓ cup heavy cream.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

In another bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly and create an indent in the center of each cookie.

Bake the cookies for 8-10 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the vanilla pudding by whisking together the pudding mix and cold milk until smooth and thickened. Refrigerate for 5 minutes.

To make the chocolate topping, heat the cream until it begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth.

Assemble the cookies by spooning vanilla pudding into the indent of each cooled cookie. Drizzle the chocolate ganache over the pudding and let it

 set before serving.