– 1/2 cup vegetable oil
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 1/2 cups cold milk
– 1 cup semisweet chocolate chips
– 2 tablespoons heavy cream or milk
Directions:
1. Preheat your oven to 350°F and lightly grease a mini muffin tin.
2. In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil until a soft dough forms.
3. Use a small cookie scoop or spoon to drop dough into each cup of your mini muffin tin. Press into the bottom to form a small well.
4. Bake for 10-12 minutes until the edges are light golden brown and the centers are set.
5. While the cookies are baking, whisk together the instant vanilla pudding mix and cold milk in a medium bowl until smooth. Let it set in the fridge for about 5 minutes to thicken.
6. Once the cookies are done, remove them from the oven and, using the back of a teaspoon, press down the center of each cookie to make a more defined well for the filling. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. When the cookie cups are cool, fill each well with the vanilla pudding.
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