Cookie Cup Eclairs

Across the board, this dessert is hit wherever I take it. These Cookie Cup Eclairs check off my top three easy entertaining criteria for go-to desserts. First is presentation. Anything you serve for a crowd has to look appealing before they’ll reach for it, right?! Not only appealing, but is it easy to pick up and eat without making a mess while mingling? Yep! Slightly under presentation is taste. I suppose that goes without saying, lol. You want to be known as the host (or guest) who serves amazing desserts. Any finally, ease of preparation. We take a few welcome shortcuts from good ole Betty Crocker and Jell-O and I believe we’re all better for it!

Antique Silver Cupcake Stand

A beautiful way to transform any tablescape is choosing the right serving pieces to showcase your spread. Today I am so giddy about our 2-Tiered Vintage Reversible Dessert Stand. This dessert or cupcake stand from our Victoria Collection is multifunctional. The unique design features reversible plates. Use each tier upright to display desserts or flip over each tier to use as a vanity and makeup tray or fruit basket. 

Cookie Cup Eclairs

Prep Time: 25 minutes + time for pudding to set
Cook Time: 9-13 minutes
Makes 24 cookie cups


  • 1 17.5-ounce bag Betty Crocker sugar cookie mix
  • 1 Stick unsalted butter, room temperature
  • 1 Egg
  • ½ teaspoon vanilla extract
  • 1 3.4-ounce Jell-O vanilla instant pudding mix
  • 2 cups whole milk
  • ½ cup heavy cream
  • ¾- 1 cup semi-sweet chocolate chips


  1. Preheat oven to 375 degrees. Grease a mini muffin pan and set aside.
  2. In a large bowl combine sugar cookie mix, butter, egg and vanilla. Mix ingredients until fully incorporated. Best tool here is clean hands. Using almost a tablespoon full of dough, roll into a ball and then press gently into each mini muffin cavity. Press dough so that it evenly comes up to the top edges with a small crater in the middle. Bake cookie cups on the middle rack for about 9-13 minutes or until top edges are slightly golden brown. Remove from oven and using a spoon, gently press the center of each cup to re-form a cavity. Allow to cool in pan for 10 minutes then gently remove cups to a wire rack to finish cooling.
  3. While cups are baking, make the filling. In a small bowl combine pudding mix and milk and stir for several minutes until smooth. Cover and refrigerate until set; usually a few hours.
  4. To prepare the ganache topping place the heavy cream in a microwave-safe bowl and heat for about minute. Place the chocolate chips in a separate bowl. Pour hot whipping cream over the chips and let sit for a minute. Stir mixture until chocolate chips have melted and mixture is fully combined. Allow to cool at room temperature. Once cooled, beat with a hand-held mixer for a few minutes until ganache is lighter in color and slightly fluffier. Spoon mixture into a piping bag with your choice tip. I used a Wilton 2D tip.
  5. Once pudding has set and you’re ready to assemble, place the pudding in a Ziploc bag and cut off the tip. Pipe the pudding into each cup. I find this is a cleaner and easier way to fill the cups. Then pipe the ganache topping on top of each pudding cup. Refrigerate until ready to serve.


The cookie cups and ganache can be made a few days in advance and stored in air-tight containers. Remember to allow the ganache to come to room temperature before assembling so that it will be pipeable.

If making the pudding in advance, I recommend only making it as early as the evening before serving; allow to set overnight then assemble.