Creme Brûlée Cookies: The Ultimate Cookie Recipe

Name: Creme Brûlée Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2.25 cups whole milk; 1.125 cups granulated white sugar; 0.125 tsp salt; 1.5 tbsp vanilla bean paste; 3.5 tbsp cornstarch; 3 tbsp unsalted butter (cut in cubes); 2.5 cups all-purpose flour; 0.5 tsp baking powder; 0.5 tsp salt; 1.25 cups granulated white sugar; 1 cup unsalted butter (softened); 1 tbsp vanilla bean paste; 0.5 cup granulated white sugar (for rolling the dough); 0.5 cup granulated white sugar (for the brulee topping)

Introduction to Creme Brûlée Cookies

Creme Brûlée Cookies are a delightful fusion of two beloved desserts, combining the creamy richness of traditional crème brûlée with the soft, sweet goodness of cookies. If you’re looking for a treat that impresses with its unique flavor and elegant presentation, these cookies are the perfect choice. They’re great for any occasion, whether it’s a family gathering, a holiday celebration, or simply a sweet treat for yourself.

A Personal Story Behind My Creme Brûlée Cookies Journey

Growing up, I always cherished the moments spent in my grandmother’s kitchen, where the sweet aroma of baked goods filled the air. She loved making crème brûlée, and I would watch in awe as she caramelized the sugar on top to create that satisfying crack. When I discovered how to turn that classic dessert into cookies, it felt like a beautiful homage to those cherished memories. Now, I can share this delightful recipe with you, encouraging you to create sweet memories in your own kitchen.

What Makes This Creme Brûlée Cookies Recipe Special?

What sets these cookies apart is the combination of a buttery sugar cookie base topped with a rich vanilla pastry cream and a perfectly caramelized sugar crust. The texture is a delightful contrast: soft cookies with a creamy filling and a crunchy topping. They’re easy to make and perfect for impressing guests or enjoying with a cup of coffee at home.

The Full Creme Brûlée Cookies Recipe

Ingredients

For the Vanilla Pastry Cream:
2 1/4 cups (540 ml) whole milk
6 egg yolks
1 cup + 2 tbsp (225 g) granulated white sugar
1/8 tsp salt
1 1/2 tbsp vanilla bean paste
3 1/2 tbsp (28 g) cornstarch
3 tbsp (42 g) unsalted butter, cut in cubes
For the Sugar Cookies:
2 1/2 cups (313 g) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup (250 g) granulated white sugar
1 cup (224 g) unsalted butter, softened
1 egg
1 tbsp vanilla bean paste
1/2 cup (100 g) granulated white sugar (for rolling the dough in)

1/2 cup (100 g) granulated white sugar (for the brulee topping)

Instructions

In a saucepan, heat the milk over medium heat until steaming, then lower the heat and keep warm.

In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth. This ensures a creamy texture.
Gradually add a small amount of warm milk to the egg mixture, whisking constantly to temper the eggs. Then combine this mixture with the remaining milk.
Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens—about 5-7 minutes. Be patient to avoid scrambling the eggs!

Remove from heat, stir in the butter until melted, cover with plastic wrap, and chill in the fridge for at least 1 hour.
Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent.

In a large bowl, cream together the softened butter and 1 1/4 cup sugar until fluffy and light—about 3-5 minutes.
Add the egg and vanilla bean paste to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Roll the dough into balls, then coat each ball in the extra sugar before placing them on the prepared cookie sheets. Flatten them slightly with your hand.
Bake for 9-10 minutes or until the edges are lightly golden. Allow to cool on a rack for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, pipe the chilled pastry cream generously on top of each cookie.

Sprinkle a thin layer of sugar on top of the pastry cream and use a kitchen torch to brulee the sugar until golden and crispy—this will create that delightful crunch!
Let the cookies cool for about 10 minutes before serving. Enjoy your freshly made Creme Brûlée Cookies!

Serving Suggestions and Variations for Creme Brûlée Cookies

These cookies are delightful on their own, but you can also serve them with fresh berries for a burst of color and flavor. For a fun twist, consider adding flavored extracts to the pastry cream, such as almond or hazelnut, for a different taste experience. You can also experiment with different toppings like crushed nuts or chocolate shavings for added texture.

Frequently Asked Questions About Creme Brûlée Cookies

Can I make the pastry cream in advance?
Yes! You can prepare the pastry cream a day ahead and store it in the refrigerator. Just make sure to cover it tightly with plastic wrap to prevent a skin from forming.

How do I prevent my cookies from spreading too much?
Ensure your butter is softened, not melted, when you cream it with sugar. Chilling the dough for about 30 minutes before baking can also help.

Can I use a different type of sugar for the brulee topping?
While granulated sugar is best for caramelizing, you can use brown sugar for a richer flavor, but it may not caramelize as nicely.

What’s the best way to store leftover cookies?
Store any leftover Creme Brûlée Cookies in an airtight container in the refrigerator for up to 3 days. Add the pastry cream just before serving to maintain the texture.