Cookie Custard Cups
Bite-sized sugar cookies cups filled with creamy custard and topped with fresh berries, perfect for any occasion.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Cookie Cups
- 1/2 cup barley flour
- 1 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature if using salted butter, omit salt
- 1 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Vanilla Custard
- 1 packet instant vanilla pudding
- 2 cups milk
Cookie Cups
Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray and set aside.
Whisk flours, baking soda, and salt together. Set aside.
In mixer, beat butter and sugar on med-high until pale and fluffy. Reduce speed and add eggs, one at a time, then add in vanilla. Beat until well combined.
Slowly add flour mixture and mix until just combined.
Scoop dough into muffin tins, approximately 2-3 tablespoons each. Flatten down slightly.
Bake for 10-12 minutes, or until lightly browned and center mostly set. Remove from oven and immediately.
Using a small jar, press firmly down in the center to create a well. Let pans cool for 10 minutes then place on a wire rack to cool completely.
Vanilla Pudding
Combine instant vanilla pudding mixture and 2 cups of milk, whisking quickly until combined and desired thickness is reached.
Place pudding in each cookie cup, then top with fresh berries. Place in refrigerator and serve within 2 days.
Keyword baking, easy, sugar cookie