If Robin From Stranger Things Was a Cookie… She’d Be This Lemon Pie Custard White-Chocolate Cookie
A buttery cookie with lemon-pie custard and white chocolate—sharp, warm, and sweet, just like Robin.
Robin is sharp, quick, bright, funny, and sweeter than she pretends to be. She brings energy into every scene, but she also has this soft, warm side she only shows to the right people.
This cookie matches that energy: a buttery base, a lemon-pie custard thumbprint, and a white-chocolate shell. Fresh, creamy, bright, warm, and impossible not to like.
Ingredients
Lemon Pie Custard (Thumbprint Filling)
1 egg yolk
2 tbsp sweetened condensed milk
1 tbsp fresh lemon juice
½ tsp lemon zest
Cookie Dough
1 cup unsalted butter (225 g), browned
⅔ cup granulated sugar
¼ cup powdered sugar
2 egg yolks
2 tbsp buttermilk (or milk if you don’t have buttermilk)
1 tbsp vanilla extract
2¼ cups all-purpose flour (280 g)
½ tsp baking soda
¾ tsp salt
Topping
120 g white chocolate, melted
Lemon zest (optional)
How To Make Robin’s Lemon Pie Custard Cookies
1. Make the lemon pie custard
Mix yolk, condensed milk, lemon juice, and lemon zest.
Refrigerate to thicken.
2. Make the cookie dough
Brown the butter and cool for 5 minutes.
Mix in granulated sugar and powdered sugar.
Add yolks, buttermilk (or milk if you don’t have buttermilk), and vanilla.
Fold in flour, baking soda, and salt.
3. Chill
Refrigerate dough for 30 minutes.
4. Shape the cookies
Scoop 2 tbsp dough balls.
Press a deep well in the center.
Fill with ½ teaspoon lemon custard.
5. Freeze
Freeze 10–15 minutes.
6. Bake
Bake at 350°F / 175°C for 10–12 minutes.
7. Cool
Let rest 5 minutes on the tray.
8. Coat with white chocolate
Spoon melted white chocolate over the top.
Add lemon zest if you want.
Why This Cookie Is Robin
She’s as perfectly acidic as that lemon—those sarcastic comments no one else could deliver—she’s warm like the buttery base, and sweet in her own way like the white chocolate. This cookie is her.
Troubleshooting
Dough feels dry
Add 1 teaspoon buttermilk (or milk if you don’t have buttermilk).
If still dry, add one more.
Thumbprint sank
Freeze longer before baking.
Custard leaked
Make the well deeper.
White chocolate too thick
Warm it gently in short bursts.