Ingredients
Scale
For the cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp milk
For the pastry cream:
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter
For the chocolate glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp milk
- 1 tsp butter
Instructions
- Make the pastry cream:
In a small saucepan, whisk together sugar and cornstarch. Slowly add milk while whisking until smooth. Cook over medium heat, stirring constantly, until thickened (about 3–5 minutes). Remove from heat. - Temper the egg yolk:
In a small bowl, whisk the yolk. Gradually add some of the hot milk mixture to the yolk, whisking constantly. Pour the yolk mixture back into the saucepan. - Thicken the cream:
Return the pan to medium heat and cook for another minute, whisking constantly. Remove from heat, stir in vanilla and butter, and mix until smooth. Pour into a bowl, cover with plastic wrap touching the surface, and chill for at least 1 hour. - Prepare the cookie dough:
In a bowl, mix flour, baking powder, and salt. In another bowl, cream the butter and sugar until light. Beat in the egg, then add vanilla and milk. Mix in the dry ingredients until just combined. Chill dough for 30 minutes. - Bake the cookies:
Preheat oven to 175°C (350°F). Line a baking sheet with parchment. Scoop 1-tbsp portions of dough, roll gently, and place on sheet with space between. Flatten slightly. Bake for 8–10 minutes until lightly golden. Cool on wire rack. - Assemble the cookies:
Once cool, match cookies in pairs. Pipe or spoon a teaspoon of chilled pastry cream onto one cookie and top with the other. Press gently. - Make the glaze:
Heat milk and butter in a small pan. Once hot, remove from heat and add chocolate chips. Let sit for 1 minute, then stir until smooth. Cool slightly. - Glaze the cookies:
Spoon or drizzle chocolate glaze over each sandwich. Allow glaze to set before serving or storing.
Notes
Chilling the pastry cream is essential for proper thickness.
Cookies can be made a day in advance and stored unfilled.
Use a piping bag for neater filling.
Glaze may be doubled for thicker coverage.
Always store finished cookies in the refrigerator.
- Prep Time: 25
- Cook Time: 10