Ingredients
For the Cookie Cups:
1 package (about 16.5 oz) refrigerated sugar cookie dough
Butter or cooking spray for greasing the muffin tin
For the Vanilla Custard Filling:
1 cup milk
1/2 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
4 ounces semi-sweet chocolate, chopped
Instructions
Prepare the Cookie Cups:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin with butter or cooking spray.
Place a small ball of sugar cookie dough into each muffin cup.
Bake for 10-12 minutes or until the edges are just turning golden.
Once out of the oven, use a spoon or a tart shaper to press down the center of each cookie, forming a cup shape.
Let them cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Make the Vanilla Custard Filling:
In a saucepan, heat the milk until it starts to simmer.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
Gradually whisk the hot milk into the egg mixture.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
Remove from heat, stir in the vanilla extract, and let the custard cool. Refrigerate it until it’s cold.
Prepare the Chocolate Ganache:
Heat the heavy cream in a saucepan or in the microwave until it just begins to simmer.
Pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
Assemble the Cookie Cups:
Spoon or pipe the vanilla custard into each cookie cup.
Top each cup with a spoonful of chocolate ganache.