Here's the recipe for my Boston Cream Pie Cookies in process.
Make the pudding for the thumbprint filling. I used 1/2 cup less milk than the directions called for, and I added a teaspoon of vanilla. Place the mixture in the fridge to firm up.
Cream the creamables. Butter and good-old white sugar. Yup...this has an oatmeal sugar cookie base.
Combine the wet ingredients.
Add the wet ingredients to the creamables.
Combine the dry ingredients. Make sure you grind the oatmeal before you measure.
Add the dry ingredients to the combined creamables and wet ingredients.
Scoop, thumbprint, and fill the dough balls with about 1/2 teaspoon of the thickened instant vanilla pudding mixture.
Bake, cool, and glaze. To melt the chocolate chips, I used a really simple double boiler: a bowl sitting atop a pan with simmering water. Dip the cookies, top-sides down, into the chocolate.
Cool the chocolate-topped cookies on wire racks. Dunkin' Donuts ain't got nuthin' on me!