Custard Filled Mini Cookie cups

How to prepare

1. Preheat oven to 170 c and lightly grease a 12 hole cupcake tin
2. Cream togther the butter and sugars until creamy and pale in color, add the egg and mix until well combined
3. Combine flour, baking soda, and salt in a bowl mix until combined, add to the butter/sugar batter. Mix until a dough forms. Add the chocolate chips
4. Fill each muffin tin with 2/3 of this mixture
5. Place in the oven and bake for 30 minutes
6. Once removed, use a lightly floured small shot glass to press in the center of the cookie until the sides become flat, forcing it to make a hole in the center
7. Return to the oven and bake for another 10 -12 minutes
8. Once they are done, leave in the muffin tins to cool for 10 minutes before removing.
9. The Filling:
10. Add water, NESTLÉ Sweetened Condensed Milk, cocoa powder and corn flour in a large saucepan. Bring to a boil with constant stirring until it thickens
11. Remove from heat. Spoon the mixture into the cookie cups and set them aside to cool into room temperature
12. Sprinkle the grated chocolate over the cooled cookie cups and set in the fridge until the serving time
13. Tip: You can make vanilla pudding by omitting the chocolate cocoa powder and adding 1 teaspoon of vanilla extract
14. You can add flavor of choice and garnish with several toppings, fruit, coconut, chocolate, nuts…Enjoy!