Twelve Days of Christmas Cookies: Boston Cream Cookie Cups

Cookie Cups:
2 ¾ cups flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup butter, softened
1 ¼ cups sugar
1 egg
1 tsp vanilla extract

Custard Filling:
1/3 cup sugar
2 Tbs cornstarch
1 cup milk
½ cup heavy cream
2 egg yolks, lightly beaten
1 Tbs butter
2 tsp vanilla extract

Chocolate Ganache
1/4 cup heavy cream
1 Tbs corn syrup
3 oz (about 1/3 cup) bittersweet or semisweet chocolate chips

Cookie Cups:
Preheat oven to 350°F. Lightly spray mini muffin tins with nonstick cooking spray (ideally the baking spray with flour).

In a small bowl, mix together flour, baking powder and soda, and salt. Set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla until just combined. Gradually mix in dry ingredients until combined.

Roll dough into 1” balls (about half of a medium cookie scoop) and place in greased muffin tins; Do not press dough into the bottoms of the pan. Bake for 9-10 minutes, or until edges are just barely brown.

While cookies are warm, press the insides of the cookies down to make an indentation for the filling (I used a wooden cookie press tool). Cool 5 minutes in pan, and then gently twist cookies to remove cookie cups. Cool on a wire rack before filling.

Custard Filling:
In a medium saucepan, combine sugar and cornstarch. Stir in milk and cream. Bring to a boil over medium heat. While boiling, cook and stir for 2 minutes. Remove from heat.

Stir 1 cup of the hot mixture into the beaten egg yolks. Return egg yolk mixture to the saucepan, stirring well. Return custard to a boil, reduce heat and cook for 2 additional minutes, stirring constantly.

Remove from heat. Stir in butter and vanilla extract.

Spoon custard into cooked cookie shells. Refrigerate for about 1 hour for custard filling to cool.

Chocolate Ganache:
In a Pyrex measuring cup, heat heavy cream and corn syrup in the microwave for 30 seconds. Stir in chocolate chips until melted. Let ganache sit until it is spoonable, but not runny.

Spoon a small amount of chocolate ganache over the custard in each cookie cup.  Refrigerate until ready to serve.

Makes about 4 dozen mini cookie cups

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