Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 180°C and grease a mini muffin tin.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
- Whisk flour, baking powder, and salt, then combine with wet ingredients to form dough.
- Press dough into muffin tin to form cups.
- Bake 10–12 minutes until lightly golden. Press centers if needed and cool completely.
- Heat milk until warm. In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly add warm milk to egg mixture, whisking continuously.
- Return mixture to saucepan and cook, stirring constantly until thickened.
- Remove from heat, stir in vanilla and butter, then cool completely.
- Fill each cookie cup with custard.
- Heat cream and pour over chocolate chips, let sit, then stir until smooth.
- Spoon chocolate over filled cookie cups and allow to set before serving.
Notes
- Press cookie centers immediately after baking to maintain shape.
- Cover custard with plastic wrap to prevent skin formation.
- Use store-bought custard for convenience.
- Refrigerate filled bites and consume within 3 days.
- Freeze only unfilled cookie cups if needed.
- Add jam or nuts for variation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie bite
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
