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.