Boston Cream Pie Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon clear vanilla extract
3 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24 – 2” balls of dough. Gently roll and flatten slightly.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets.  Bake at 375 degrees for 10+ minutes. Let cool completely.
Pipe chilled Vanilla Cream straight from a Ziploc bag with a 1 inch corner trimmed off.  Top with a generous drizzle of Chocolate Ganache. Refrigerate until ready to serve. Share!

Vanilla Cream
2 – 5.1 oz. packages of vanilla instant pudding mix
2 ¼ cups cold milk
Dash of salt
12 oz. thawed Cool Whip
Beat pudding mix, milk and salt with an electric mixer until smooth, approximately 3 minutes. Fold in Cool Whip. Spoon into two different gallon sized Ziploc bags. (This will make it easier to handle.) Refrigerate until ready to use.

Chocolate Ganache
1 cup whipping cream
2 cups semi-sweet chocolate chips
Heat on low whisking constantly. Cool to room temperature.