Vanilla Custard Cookie Cups Recipe

Introduction

These Vanilla Custard Cookie Cups combine a tender, buttery cookie with a rich homemade vanilla custard filling. Perfect for a delightful dessert that feels both comforting and elegant. They’re great for gatherings or a special treat at home.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 4 cups milk
• 1 tsp vanilla bean paste
• 1/2 cup cornstarch
• 2/3 cup granulated sugar
• 4 large egg yolks

Instructions

1. Step 1: Preheat your oven to 350°F and spray two regular-sized muffin tins with cooking spray.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a mixer, beat the butter and 1 1/2 cups sugar on medium-high until pale and fluffy, about 2–3 minutes. Reduce speed, then add eggs one at a time, followed by the vanilla extract. Beat until combined.
4. Step 4: Add the flour mixture and mix until just combined, being careful not to overmix.
5. Step 5: Using a large cookie scoop (3 tablespoons), scoop dough into the muffin tins and press down slightly to flatten.
6. Step 6: Bake for 10–12 minutes until lightly browned and mostly set. Remove from oven, immediately press the center of each cookie cup down with a small jar or container to create a well. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the custard, place 3 cups of milk and the vanilla bean paste in a medium saucepan. Heat over high, stirring often, until just simmering. Remove from heat.
8. Step 8: In a bowl, whisk together the remaining 1 cup milk, egg yolks, 2/3 cup sugar, and cornstarch until smooth.
9. Step 9: While whisking vigorously, slowly pour the hot milk into the egg mixture to temper it.
10. Step 10: Return the combined mixture to the saucepan. Cook over high heat, whisking constantly until it thickens and comes to a boil.
11. Step 11: Strain the custard through a sieve into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cooled.
12. Step 12: Once cooled, whisk the custard smooth and pipe or spoon it into the cooled cookie cups. Optionally, top with fresh fruit before serving.

Tips & Variations

• Use an ice cream scoop to portion the dough evenly for uniform cookie cups.
• Add a pinch of cinnamon or nutmeg to the cookie dough for a warm spice twist.
• Swap fresh berries or sliced kiwi as toppings for a colorful presentation.
• Make the custard a day ahead to save time; it improves in flavor after resting.

Storage

Store the filled cookie cups in an airtight container in the refrigerator for up to two days. Reheat is not recommended since the cookie base may soften; best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups without vanilla bean paste?

Yes, you can substitute vanilla bean paste with an equal amount of vanilla extract. The paste adds a more intense vanilla flavor and speckled appearance, but extract works well too.

How do I prevent the custard from curdling?

Whisk the hot milk slowly into the egg mixture to temper it before cooking. Stir constantly while cooking to ensure even heat and prevent curdling.

Vanilla Custard Cookie Cups Recipe

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4.5 from 80 reviews

Delight in these Vanilla Custard Cookie Cups, featuring buttery homemade cookie bases filled with rich, creamy vanilla custard. Perfect for a sophisticated dessert or an indulgent treat, these cups combine the crisp texture of baked cookies with the smoothness of classic vanilla custard, garnished optionally with fresh fruit.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract

Vanilla Custard

• 4 cups milk, divided
• 1 tsp vanilla bean paste
• 1/2 cup cornstarch
• 2/3 cup granulated sugar
• 4 large egg yolks

Instructions

1. Prepare Cookie Cups: Preheat your oven to 350°F. Spray two regular-sized muffin tins with cooking spray to prevent sticking.
2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a bowl and set aside.
3. Cream Butter and Sugar: In a separate mixing bowl, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, approximately 2-3 minutes.
4. Add Eggs and Vanilla: Reduce the mixer speed and add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until just combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture and stir until just combined to avoid overmixing.
6. Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Press down slightly to flatten the dough.
7. Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly browned and the cookie is mostly set.
8. Create Wells: Immediately after removing from the oven, use a small jar or container to press firmly in the center of each cookie to create a well. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Vanilla Custard: In a medium saucepan, combine 3 cups of milk and vanilla bean paste. Heat over high heat, stirring frequently, until the mixture just begins to simmer; then remove from heat.
10. Mix Egg Mixture: In a medium bowl, whisk together the remaining 1 cup of milk, egg yolks, granulated sugar, and cornstarch until smooth and well combined.
11. Temper Eggs: While vigorously whisking the egg mixture, slowly pour the hot milk mixture into it to temper the eggs and prevent curdling.
12. Cook Custard: Return the combined mixture to the saucepan. Cook over high heat, whisking constantly, until it thickens and reaches a boil.
13. Strain and Chill: Strain the custard through a fine sieve into a small bowl to remove any lumps. Cover the surface with plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate until completely chilled.
14. Fill Cookie Cups: Once cooled, whisk the custard to smooth out any firmness and pipe or spoon it into each cookie cup.
15. Serve and Store: Optionally top with fresh fruit for added flavor and presentation. Store the filled cookie cups in the refrigerator and consume within two days for optimal freshness.

Notes

• Use room temperature ingredients for better mixing and texture.
• Ensure custard is cooled completely before filling the cookie cups to prevent melting.
• Pressing the cookie centers immediately after baking forms perfect wells for the custard.
• Vanilla bean paste can be substituted with high-quality vanilla extract if unavailable.
• Allow cookies to cool completely on wire racks to maintain crispness before filling.
• These cups are best served within two days to enjoy fresh flavors and textures.

Keywords: vanilla custard cookie cups, homemade cookie cups, custard filled cookies, baked desserts, vanilla custard recipe, easy custard cookie cups