Boston Cream Pie Cookie Bites 

 Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
 In a large bowl, cream together the butter and granulated sugar until light and fluffy.
 Beat in the eggs one at a time, then add the vanilla extract.
 In a separate bowl, whisk together the flour, baking powder, and salt.
 Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
 Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
 Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets.
 In a medium saucepan, heat 1 cup of heavy cream and 1/2 cup of sugar over medium heat until simmering.
 In a bowl, whisk the egg yolks and cornstarch together until smooth.
 Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly, then return to the saucepan.
 Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in 1 teaspoon of vanilla extract.
 Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until cool.
 In a microwave-safe bowl, heat 1/2 cup of heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
 Using a small knife or piping bag, fill the center of each cookie with the pastry cream.
 Drizzle the chocolate ganache over the filled cookies.

Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 160 per cookie | Servings: 24 cookies