# Custard Cream Cookie Cups

A rich, buttery cookie shell packed with white chocolate chunks double filled with velvety custard and thick custard cream.

- Servings: 6 servings
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 240 g plain flour
- 0.5 teaspoon bicarbonate soda
- 100 g caster sugar
- 100 g light brown sugar
- 130 g dairy free butter, melted
- 60 g soya yoghurt room temp
- 100 g dairy free white chocolate chips
- 200 ml dairy free double cream
- 120 g icing sugar
- 220 g dairy free cream cheese
- 1 tsp vanilla extract
- 30 g custard powder
- 6 tbsp dairy free custard

## Instructions

1. Start by making the cookies.
2. Add butter to a large mixing bowl.
3. Whisk in the sugar until combined followed by the yoghurt.
4. Add in the dry ingredients - mix until just combined.
5. Fold in the chocolate.
6. Scoop out 6 portions of the dough and place into a greased jumbo muffin tin.
7. Gently indent the centres to make a well and then pop into the fridge for at least an hour for the dough to chill.
8. Heat the oven to 175 degrees C - fan oven.
9. Bake for 10-14 minutes, or until cooked through.
10. Remove from the oven and gently re-press a well into the centre of each.
11. Leave to cool completely.
12. Next make the filling.
13. Whip the cream until stiff peaks start to form.
14. Whip in the icing sugar and custard powder until combined, followed by the cream cheese and vanilla extract.
15. Add a spoonful of custard to each cup followed by a scoop of the custard cream.

## Equipment

- large mixing bowl
- jumbo muffin tin
- oven

## Source

- Original video: https://www.instagram.com/reel/DYR0szGoqW8/?igsh=cnJrNTB3aHM4Nnh6
- Recipe page: https://www.cliprecipe.com/recipe/7dbb7975-8fe9-4cf2-9140-746eabf95ecf
- Extracted: 2026-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt