Preheat oven to 180 degrees C. Prepare the chocolate chip cookie dough as per the instructions on the box.

Grease a muffin tray. Divide the dough into balls. Press the balls into the muffin tray to form small cups. Bake for 12 minutes or until golden around the edges. If the center of the cookie cups rises during baking, gently press it down with a teaspoon. Allow to cool in the muffin pan for 5 minutes before taking them out to cool on a wire rack.

For the milk tart filling, whisk the eggs, sugar, and corn flour together in a bowl. Heat the milk in a saucepan, once hot, remove from the heat and add one tablespoon of milk at a time to the egg mixture. Constantly whisking whilst adding the milk gradually until combined.

Pour back into a saucepan and place on a medium heat whilst continuing to whisk until your custard is thickened, for about 5 minutes.

Remove from the heat and whisk in the tablespoon of butter and vanilla paste.

Fill the cookie cups with the custard filling and finish off with a light dusting of cinnamon. Serve with a piping hot cup of rooibos tea! :)