Make the Cookie Bases:

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.

In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Roll the dough into small balls and place them in the greased mini muffin tin. Press gently to form shallow wells.

Bake for 8–10 minutes, or until the edges are golden. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Prepare the Pastry Cream:

In a saucepan, heat the milk over medium heat until it begins to steam (do not boil).

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.

Remove from heat and stir in the vanilla extract. Let cool, then chill in the refrigerator for at least 30 minutes.

Make the Chocolate Glaze:

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth and glossy.

Assemble the Cookie Bites:

Fill each cookie base with a dollop of chilled pastry cream using a piping bag or spoon.

Drizzle or spoon the chocolate glaze over the tops.

Chill and Serve:

Refrigerate the cookie bites for at least 15 minutes to set the glaze. Serve chilled or at room temperature.