Boston Cream Pie Cookies

Preheat oven to 350°F. Mix cake mix, eggs and oil.

Divide into 20 even pieces, roll into balls and place on a parchment lined pan. Bake 6-8 minutes or just until done. Cool completely.

Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.

In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.

Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot, stir and cool completely in the fridge.

Heat the heavy cream in the microwave just until boiling. Pour over the chocolate chips and stir to combine.

Spread a generous amount of cold custard on each cooled cookie. Dip into the chocolate and let set.