These were absolutely divine! They went so fast I need to make 2x next time

Ingredients:
– 1 box yellow cake mix
– 2 large eggs
– 1/2 cup vegetable oil
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 1/2 cups cold milk
– 1 cup semisweet chocolate chips
– 2 tablespoons heavy cream or milk
Directions:
1. Preheat your oven to 350°F and lightly grease a mini muffin tin.
2. In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil until a soft dough forms.
3. 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.
4. Bake for 10-12 minutes until the edges are light golden brown and the centers are set.
5. 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.
6. 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.
7. When the cookie cups are cool, fill each well with the vanilla pudding.
8. 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.