Creme Brûlée Cookies Recipe

Introduction

Creme Brûlée Cookies combine the rich, creamy texture of classic vanilla pastry cream with the crisp, sweet crunch of brûléed sugar on top. These delightful treats are perfect for impressing guests or indulging in a special homemade dessert.

Ingredients

• 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
• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 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 brûlée topping)

Instructions

1. Step 1: For the Vanilla Pastry Cream, heat the milk in a medium saucepan over medium-low heat until steaming. Keep it on low heat while you prepare the rest.
2. Step 2: In a large bowl, whisk together egg yolks, 1 cup plus 2 tablespoons sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
3. Step 3: Slowly add a quarter of the hot milk into the egg mixture while stirring vigorously, then add the remaining milk and combine.
4. Step 4: Return the mixture to the saucepan and cook over medium-low heat, whisking constantly for 8-12 minutes until thick and soft peaks form.
5. Step 5: Remove from heat, stir in butter cubes until melted and smooth. Cover with plastic wrap directly on the surface to prevent a skin and chill until cold.
6. Step 6: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
7. Step 7: In a large bowl, whisk together flour, baking powder, and salt; set aside.
8. Step 8: Using an electric mixer, cream together softened butter and 1 1/4 cups sugar on high speed until fluffy, about 2 minutes.
9. Step 9: Add the egg and vanilla bean paste to the butter mixture and beat on medium speed for 1-2 minutes until pale and fluffy.
10. Step 10: Gradually add the dry ingredients to the wet and mix on low speed until the dough just comes together.
11. Step 11: Scoop dough into balls using a large cookie scoop, then roll each ball in 1/2 cup granulated sugar.
12. Step 12: Place dough balls on the prepared sheets, slightly flattening each. Work in batches of 6 cookies.
13. Step 13: Bake for 9-10 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
14. Step 14: Once cooled, fill a piping bag fitted with a small round tip with chilled pastry cream.
15. Step 15: Pipe a small dollop of pastry cream onto each cookie’s top.
16. Step 16: Sprinkle about one teaspoon of sugar over the cream and use a kitchen torch to brûlée the sugar until golden and caramelized.
17. Step 17: Allow cookies to cool for 10 minutes after torching, then serve immediately for best texture and flavor.

Tips & Variations

• Use vanilla bean paste for a rich vanilla flavor, or substitute with pure vanilla extract if needed.
• To prevent soggy cookies, add the pastry cream topping just before serving.
• For a fun twist, sprinkle a pinch of cinnamon or finely chopped nuts on the pastry cream before torching.
• If you don’t have a kitchen torch, place the sugared cookies under a hot broiler for 1-2 minutes, watching carefully to avoid burning.

Storage

Store unfilled cookies in an airtight container at room temperature for up to 3 days. Keep the pastry cream chilled in the refrigerator for up to 3 days. Assemble the cookies by adding the pastry cream and brûlée sugar topping just before serving to maintain crispness and prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to two days in advance. Keep it tightly covered with plastic wrap on the surface and refrigerated until ready to use.

What can I use if I don’t have vanilla bean paste?

Pure vanilla extract is a good substitute in equal amounts, but vanilla bean paste adds extra depth and specks of vanilla for an authentic flavor and look.

Creme Brûlée Cookies Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

These Creme Brûlée Cookies combine the creamy richness of classic vanilla pastry cream with a tender sugar cookie base, finished with a caramelized brûlée sugar topping for a delightful crunch and irresistible flavor. Perfect for an elegant dessert or a sweet treat with a sophisticated twist.

• Author: Felix
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

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

Sugar Cookies

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 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

1. Prepare Vanilla Pastry Cream: In a medium saucepan, gently heat the milk over medium-low heat until steaming. Lower the heat and keep warm.
2. Mix Egg Yolk Mixture: In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow. Initially thick, the mixture will smooth out as you whisk.
3. Temper Egg Mixture: Slowly add about a quarter of the warm milk to the egg mixture while stirring vigorously to temper, then slowly incorporate the remaining milk until combined.
4. Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-low heat for 8-12 minutes, whisking constantly until it thickens and soft peaks form.
5. Finish Pastry Cream: Remove from heat, whisk in the butter cubes until smooth, cover with plastic wrap directly on the surface to prevent skin, and chill until completely cooled.
6. Preheat Oven for Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
8. Cream Butter and Sugar: Using an electric mixer on high speed, cream together the softened butter and granulated sugar until light and fluffy, about two minutes.
9. Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
10. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet, mixing on low speed just until combined and dough forms.
11. Form Dough Balls: Using a large cookie scoop, form dough into balls, then roll each in granulated sugar to coat.
12. Prepare for Baking: Place dough balls on the prepared cookie sheets spaced apart and slightly flatten each ball.
13. Bake Cookies: Bake for 9-10 minutes until edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
14. Assemble Cookies: Fill a piping bag fitted with a small round tip with chilled pastry cream. Pipe a generous dollop onto each cooled cookie.
15. Brûlée Topping: Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Using a kitchen torch, caramelize the sugar until golden brown and fragrant like roasted marshmallows.
16. Serve: Let the cookies rest for 10 minutes after torching. Serve immediately as the pastry cream topping can make the cookies soggy if left too long.

Notes

• Roll sugar-coated dough balls just before baking to retain crisp edges.
• Use a kitchen torch carefully to brûlée the sugar topping evenly without burning.
• Pastry cream must be completely chilled before piping to hold shape well.
• Assemble cookies just before serving to prevent sogginess.
• Vanilla bean paste can be substituted with pure vanilla extract but the flavor will be less intense.

Keywords: Creme Brulee, Cookies, Pastry Cream, Sugar Cookies, Caramelized Sugar, Dessert, Vanilla, French Dessert Inspired