Cookies & Milk Bundtlettes
Makes 6 Bundtlettes
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1⅓ cups (167 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅛ teaspoon baking soda
  • ⅓ cup (80 grams) crème fraîche, room temperature
  • 2 tablespoons (30 grams) whole milk, room temperature
  • 4 ounces (113 grams) 60% cacao bittersweet chocolate baking bars, chopped into ¼-inch pieces (about ⅔ cup)
  • “Cookie Dough” Filling (recipe follows)
  • Creamy Milk Glaze (recipe follows)
  • Garnish: chopped chocolate chip cookies
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together flour, salt, and baking soda. In a small bowl, whisk together crème fraîche and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with crème fraîche mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in chocolate.
  4. Spray a 4- to 5-cup Bundtlette Pan with baking spray with flour. (See Note.) Divide batter among wells. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 14 to 18 minutes. Let cool in pan for 15 minutes. Invert Bundtlettes onto a wire rack, and let cool completely.
  6. On a cutting board, place cooled Bundtlettes upside down. Using a small knife, cut a ½- to ¾-inch-wide trench in bottom of each Bundtlette, leaving ¼-inch border around all edges. Using a small spoon, remove top layer (¼ to ½ inch thick) from trench, reserving removed cake pieces; set aside. Repeat until you have a ½- to ¾-inch-deep trench, keeping large pieces intact.
  7. Spoon “Cookie Dough” Filling into trenches, smoothing into an even layer; cover with reserved top layers, trimming pieces to fit and using extra cake pieces to patch any holes, if necessary. Place Bundtlettes, right side up, on a serving platter.
  8. Using a spoon, drizzle and spread Creamy Milk Glaze on top of Bundtlettes; garnish with cookies, if desired.
This recipe fits a 4- to 5-cup-capacity Bundtlette pan. For Bundtlette pans with smaller capacities, fill wells only two-thirds to three-fourths full.
Recipe by Bake from Scratch at