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Cookie Butter Pudding Cups

Cookie Butter Pudding

This creamy pudding tastes just like biscoff cookies and is even more delicious with crunchy gingersnap cookies on top! A perfect twist on "milk and cookies" for Santa! 
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Servings: 4 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3/4 cup sugar
  • 3 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1 Tablespoon butter
  • 2 teaspoons cookie butter emulsion
  • 8-12 gingersnaps crushed (about 1/2 - 3/4 cup)

Method
 

  1. Add sugar, cornstarch, and salt to a small pot (heat off) and whisk to combine. 
  2. Slowly whisk in the milk and heavy cream. 
  3. Turn burner to medium heat and cook until thickened, whisking occasionally, about 5-7 minutes. 
  4. Remove from heat and whisk in butter and cookie butter emulsion. 
  5. Pour the pudding into serving cups and chill for at least 2 hours, preferably overnight. 
  6. When ready to serve, add crushed gingersnaps to top of cookie butter pudding. Serve cold. 

Notes

Adapted from Baking A Moment.