Salted Egg Yolk Custard Filled Cookies

Happy MID-AUTUMN FESTIVAL! Get ready for the most luscious spin-off of mooncakes that you’ll ever try! Salted egg yolk custard filled COOKIES! Overall, this recipe is a MUST-TRY! These definitely hit the spot for soft cookie lovers (like me) and will be a hit at any party as well. The salted egg yolk is completely optional as the custard filling itself tastes amazing on its own.

The Mid-Autumn Festival is celebrated in many East Asian communities. In China, it’s a reunion time for families, just like Thanksgiving, while in Vietnam, it’s more like a children’s day. It is also called the Moon Festival or the Mooncake Festival and traditionally falls on the 15th day of the eighth month in the Chinese lunar calendar, which is in September or early October in the Gregorian calendar. The Mid-Autumn Festival is the second most important festival in China after Chinese New Year!

Happy celebrating and happy baking!

• Taste: ★★★★★
• Difficulty: ★★
• Ingredients: ★★★
• Time: ~1.5 hours

Ingredients (makes ~6-8 cookies)

• Follow my Snickerdoodle cookie recipe for the cookie recipe!

• Custard Filling
  • 2 salted egg yolks (optional)
  • 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1/8 cup cornstarch
  • 2 tbsp unsalted butter, cut into pieces
  • 1 tsp pure vanilla extract

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Making the Custard Filling

1. Start by steaming the salted egg yolks for 20 minutes or until they turn a bright orange color, then use the flat side of a spoon to mash the yolks. Set aside
2. Add the milk and cream in a medium-size saucepan. Bring to a simmer over medium heat. Whisk in 1⁄8 cup sugar until dissolved and then turn off the heat.
3. In a medium-size bowl, whisk together the egg yolks and 1⁄8 cup sugar until combined.
4. Add the cornstarch to the egg mixture and whisk until combined.
5. Remove the simmering milk mixture from the heat. Measure a 1⁄4 cup, then gradually add it to the egg mixture, whisking constantly to temper.
6. Gradually add the tempered egg mixture to the remaining milk mixture, whisking constantly!
7. Place the saucepan on the stove, heat over medium-high heat. Whisk constantly until the mixture slightly thickens, 3 minutes.
8. Turn off the heat and remove the saucepan from the stove. Whisk in the cold butter, salted egg yolks, and vanilla until incorporated.
9. Cover with plastic wrap and refrigerate until chilled and set, at least 2 hours.

Making the Cookies

1. In a mixing bowl, cream together butter, shortening, sugar, egg, and vanilla.
2. Blend in flour, baking powder, baking soda, and salt.
3. Chill in the fridge for at least 10 minutes. Preheat your oven to 375 degrees F (180 C).
4. Pour some sugar in a small bowl and set aside.

Assembly

1. Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size) or use your hands to tear off a golf-sized ball of dough.
2. Flatten the dough in your hands into a patty. Scoop and place a chilled teaspoon or so of the custard filling in the center of the cookie patty. (The ratio of dough to filling is completely up to you, so long as you can still wrap the dough completely around the cheesecake filling)
3. You can place another cookie dough patty on top and pinch the seams or gather the seams of the single patty and close the seam. Make sure the filling is well enclosed inside!
4. Using both hands, roll the cookie dough into a smooth ball and roll in white sugar
5. Place on a cookie sheet and chill for at least 5 minutes before baking.
6. Bake for 9-12 minutes.
7. Remove immediately from baking sheet and place cookies on a plate or wire rack to cool for ~5 minutes. Cookies are best served warm and fresh! However, they can be stored in an air-tight container for up to 3 days (if they even last that long).
8. Enjoy!!