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Directions:
1. Make the Cookies:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
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Gradually add flour, baking powder, and salt, mixing until a soft dough forms.
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Roll dough into 1-inch balls, place on the baking sheet, and gently flatten. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
2. Prepare the Cream Filling:
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In a saucepan, whisk milk, sugar, cornstarch, and salt over medium heat until thickened (~5–7 minutes).
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In a small bowl, whisk egg yolks. Slowly temper by adding a spoonful of the hot milk mixture to the yolks, then pour back into the saucepan.
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Cook for 2 more minutes, stirring constantly, until thick. Remove from heat, stir in vanilla, and let cool completely (cover with plastic wrap to prevent a skin).
3. Make the Chocolate Topping:
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Microwave chocolate chips and heavy cream in 30-second bursts, stirring between each, until smooth (or melt over a double boiler).
4. Assemble:
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Spread 1 tsp cream filling on the flat side of a cookie, then sandwich with another cookie.
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Dip the top half into the chocolate topping and place on a wire rack to set (or chill for 15 minutes to speed up setting).
Total Time: 1 hour
Servings: 24 cookie bites
Tips:
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For a shortcut, use vanilla pudding mix for the filling (prepare as directed, then chill).
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Drizzle extra chocolate for a fancy finish!
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Store in the fridge for up to 3 days (bring to room temp before serving).
Enjoy these irresistible bites—perfect for parties or a sweet treat! 🍫✨
