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Creme Brûlée Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/creme-brulee-cookies-recipe/