Vanilla Custard Cookie Cups: A Delightful Dessert in Every Bite
These Vanilla Custard Cookie Cups are the perfect combination of a soft, buttery cookie and creamy vanilla custard. With a rich, homemade custard nestled in the center of each cookie cup, this dessert is both elegant and comforting. Whether you’re hosting a party or just looking for a sweet treat, these cookie cups are sure to impress!
Ingredients
For the Cookie Cups:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Vanilla Custard:
- 4 cups milk, divided
- 1 teaspoon vanilla bean paste
- ½ cup cornstarch
- ⅔ cup granulated sugar
- 4 large egg yolks
Directions
1. Prepare the cookie cups:
Preheat your oven to 350°F (175°C). Grease two standard-sized muffin tins with cooking spray to ensure the cookie cups don’t stick.
2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you prepare the wet ingredients.
3. Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes, until pale and fluffy.
4. Add the eggs and vanilla:
Reduce the mixer speed and add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
5. Combine the wet and dry ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape and bake the cookie cups:
Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Gently press the dough down to flatten slightly. Bake for 10-12 minutes, or until the edges are lightly browned and the centers are mostly set.
7. Create the wells:
As soon as the cookie cups come out of the oven, use a small jar or container to press down in the center of each cookie, creating a well for the custard. Allow the cookie cups to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the vanilla custard:
In a medium saucepan, heat 3 cups of milk and the vanilla bean paste over medium-high heat, stirring frequently until the milk just begins to simmer. Remove from heat.
9. Whisk the egg mixture:
In a separate bowl, whisk together the remaining 1 cup of milk, egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
10. Cook the custard:
Return the mixture to the saucepan and cook over medium-high heat, whisking continuously until the custard thickens and comes to a boil. Once thickened, strain the custard into a bowl to remove any lumps.
11. Cool the custard:
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled.
12. Fill the cookie cups:
Once the custard is cool, whisk it until smooth and pipe it into the cooled cookie cups. For an extra touch, top each cookie cup with fresh fruit like berries or kiwi.
Recipe Tips:
- Make Ahead: Both the cookie cups and custard can be made ahead of time. Simply store the cookie cups in an airtight container and the custard in the refrigerator. Assemble just before serving.
- Fruit Topping: Fresh fruit like strawberries, raspberries, or blueberries make for a beautiful and flavorful garnish.
- Vanilla Bean Paste Substitute: If you don’t have vanilla bean paste, you can substitute it with vanilla extract, though the vanilla bean paste provides a richer flavor and visible vanilla specks.
Recipe Details:
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Servings: 24 cookie cups
- Calories: 280 kcal per cookie cup
Why You’ll Love These Vanilla Custard Cookie Cups:
These Vanilla Custard Cookie Cups are a perfect blend of textures and flavors. The cookie base is soft yet sturdy enough to hold the luscious vanilla custard, making each bite both creamy and satisfying. They’re elegant enough for special occasions but simple enough to make any day feel special. Whether topped with fruit or enjoyed as-is, these cookie cups are sure to become a favorite in your dessert rotation!
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Vanilla Custard Cookie Cups
- Total Time: 45 minutes
- Yield: 24 1x
Description
These Vanilla Custard Cookie Cups are a delightful blend of soft, buttery cookie shells and rich, creamy vanilla bean custard. The cookie cups are baked to perfection, with a light golden color, and the smooth custard filling adds a burst of creamy sweetness.
Ingredients
For the Cookie Cups:
2 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
For the Vanilla Custard:
4 cups milk, divided
1 teaspoon vanilla bean paste
½ cup cornstarch
⅔ cup granulated sugar
4 large egg yolks
Instructions
To Make the Cookie Cups:
Preheat your oven to 350°F (175°C). Spray two regular-sized muffin tins with cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar on medium-high speed until pale and fluffy, about 2-3 minutes.
Reduce speed and add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Using a large cookie scoop (about 3 tablespoons), scoop the dough into the muffin tins and press down slightly to flatten.
Bake for 10-12 minutes, or until the edges are lightly browned and the centers are mostly set.
Remove from the oven and immediately use a small jar or container to press firmly down in the center of each cookie to create a well.
Let the cookie cups cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Vanilla Custard:
In a medium saucepan, combine 3 cups of milk and the vanilla bean paste. Cook over medium-high heat, stirring frequently until the milk just begins to simmer. Remove from heat.
In a medium bowl, whisk together the remaining 1 cup of milk, egg yolks, sugar, and cornstarch until smooth.
While whisking constantly, slowly pour the hot milk into the egg mixture to temper the eggs.
Return the mixture to the saucepan and cook over medium-high heat, whisking continuously, until it thickens and comes to a boil.
Pass the custard through a strainer into a bowl to remove any lumps. Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled.
Once the custard is cooled, whisk it until smooth and pipe it into the cooled cookie cups.
Top with fresh fruit if desired. Store the cookie cups in the refrigerator and serve within two days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280