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Ingredients:
1 box yellow cake mix
2 large eggs
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:
Preheat your oven to 350°F and lightly grease a mini muffin tin.
In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil until a soft dough forms.
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.
Bake for 10-12 minutes until the edges are light golden brown and the centers are set.
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.
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.
When the cookie cups are cool, fill each well with the vanilla pudding.
For the glaze, melt the chocolate chips and heavy cream together in a microwave-safe bowl, in 20-second intervals, stirring until smooth and glossy.
Spoon or drizzle the chocolate glaze over the filled cookies. Let it set for a few minutes.
Refrigerate the bites for about an hour to let the pudding set before serving.
