Ingredients:
For the Cookie Cups:
1 cup all-purpose flour
½ cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
For the Custard Filling:
½ cup thick Vanilla Custard or Pastry Cream (store-bought or homemade)
Quick Hack: ½ box instant vanilla pudding mix whisked with ½ cup heavy cream and ¼ cup milk until very thick.
For the Chocolate Ganache:
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
Instructions:
Prep: Preheat oven to 350°F (175°C). Grease a mini muffin tin lightly.
Make Dough: In a medium bowl, cream the softened butter and sugar until smooth. Add the egg yolk and vanilla; mix well. Stir in the flour and salt until a soft dough forms.
Shape: Scoop about 1 tablespoon of dough and roll into a ball. Place into the prepared mini muffin tin cups. (Alternatively, for the look in the image, roll into balls, place on a baking sheet, and press a deep indent into the center with your thumb).
Bake: Bake for 10-12 minutes until edges are lightly golden.
Indent: Immediately upon removing from the oven, press the center of each cookie down with the back of a rounded teaspoon to create a deep “cup” shape. Let them cool completely in the pan/on the sheet.
Make Ganache: Heat the ¼ cup heavy cream in a small bowl until hot. Pour over the chocolate chips. Let sit for 3 minutes, then whisk until smooth and glossy.
Assemble: Spoon or pipe a generous dollop of the thick vanilla custard into the center of each cooled cookie cup.
Top: Spoon the warm chocolate ganache over the custard, letting it drip slightly down the sides.
Chill: Refrigerate for at least 20 minutes to let the ganache set before serving.
⏰ Prep Time: 20 minutes
⏱️ Cook Time: 12 minutes
⏳ Total Time: 35 minutes (+ chilling)
🍜 Kcal: 110 kcal per cookie
🍽️ Servings: 12-15 cookies