Boston Cream Pie Cookie Cup

Boston Cream Pie Cookie Cups made with a vanilla cookie base, custard filling and chocolate ganache topping! They're easy cookies that are so fun to eat!

3/4 cups (168g) unsalted butter, room temperature
1 cup (207g) sugar
1 large egg, room temperature
1 1/2 tsp vanilla extract
2 cups (260g) all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
2 egg yolks
6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 cup (240ml) milk
1 tbsp (14g) salted butter
1 tsp vanilla extract
6 oz (169g) semi sweet chocolate chips
1 tbsp light corn syrup
7 tbsp (105ml) heavy whipping cream
1. Preheat oven to 350°F (176°C). Spray a regular sized cupcake pan with non stick cooking spray.
2. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Combine the flour, baking soda, cornstarch and salt in a medium sized bowl, then add to the butter mixture. Mix until well combined and a dough forms. Dough will be thick and a bit sticky.
5. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes, or until edges are just golden. If they look a little undercooked in the center, that’s ok. They’ll continue to bake as they cool and firm up.
7. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough, use the bottom of a tablespoon to press the center down a bit while still warm.

full instruction :

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