Creme Brûlée Cookies Recipe

Introduction

Creme Brûlée Cookies combine the creamy richness of classic pastry cream with the satisfying crunch of caramelized sugar. These delicate treats offer a luscious filling nestled inside a tender cookie, topped with a brûléed sugar crust for an irresistible finish.

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

Instructions

1. Step 1: Prepare the vanilla pastry cream by heating the whole milk until hot but not boiling. In a separate bowl, whisk together the egg yolks, 1 cup + 2 tbsp sugar, 1/8 tsp salt, vanilla bean paste, and cornstarch until smooth.
2. Step 2: Temper the egg mixture by slowly adding the hot milk while whisking constantly. Return the mixture to the stove over medium heat and cook, stirring constantly, until thickened. Remove from heat and stir in the unsalted butter. Cover and chill until fully cooled.
3. Step 3: For the cookie dough, beat the softened butter with 1 1/4 cups sugar until light and fluffy. Add the egg and 1 tbsp vanilla bean paste, mixing until combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and 1/2 tsp salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Step 5: Preheat your oven to 350°F (175°C). Roll the dough into balls about 1 1/2 inches in diameter. Make a small indent in the center of each ball with your thumb or a spoon.
6. Step 6: Spoon a small amount of chilled pastry cream into each indent. Carefully roll each filled ball in the 1/2 cup granulated sugar to coat, then place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Step 7: Bake for about 9 minutes or until the edges just start to turn golden. Remove from the oven and immediately sprinkle the tops with the remaining 1/2 cup sugar.
8. Step 8: Using a kitchen torch, caramelize the sugar on top until it forms a crisp, golden brûlée crust. Allow cookies to cool before serving.

Tips & Variations

• Use vanilla bean paste for intense vanilla flavor, or substitute with pure vanilla extract if needed.
• For a fun twist, add a pinch of cinnamon or nutmeg to the cookie dough.
• If you don’t have a kitchen torch, place the sugared cookies under a hot broiler for 1–2 minutes to caramelize the sugar, watching carefully to prevent burning.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. The pastry cream filling is best enjoyed fresh, so try to consume them within that time. Reheat briefly or serve chilled; avoid reheating with the brûlée topping to prevent melting the caramelized sugar.

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 covered and refrigerated, stirring before using to restore smoothness.

What if I don’t have a kitchen torch?

You can caramelize the sugar topping under a broiler. Place cookies on a baking sheet, sprinkle with sugar, and broil for 1–2 minutes, watching closely to avoid burning.

Creme Brûlée Cookies Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

Creme Brûlée Cookies are a delightful fusion of creamy vanilla pastry cream encased in soft, buttery cookies, finished with a crisp caramelized sugar topping. Inspired by the classic French dessert, these cookies offer a perfect balance of creamy and crunchy textures with a rich vanilla flavor, ideal for a sophisticated treat or elegant dessert.

• Author: Nethan
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 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

Cookie Dough

• 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

Finishing Sugar

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

Instructions

1. Prepare the vanilla pastry cream: In a saucepan, heat the whole milk until just about to simmer. Meanwhile, in a separate mixing bowl, whisk together the egg yolks, 1 cup plus 2 tablespoons sugar, salt, vanilla bean paste, and cornstarch until smooth. Gradually temper the egg mixture by slowly adding the hot milk while whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cooled.
2. Make the cookie dough: In a large bowl, beat the softened butter and 1 1/4 cups granulated sugar together until light and fluffy. Add in the egg and vanilla bean paste, beating until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture and stir until a smooth dough forms.
3. Assemble the cookies: Preheat the oven to 350°F (175°C). Roll the cookie dough into balls, then using your thumb or a small spoon, create a deep indent in the center of each ball. Spoon or pipe a generous amount of chilled pastry cream into each indent. Roll each filled cookie gently in granulated sugar to coat completely, place them on a parchment-lined baking sheet about 2 inches apart.
4. Bake the cookies: Bake for approximately 9 minutes or until the edges turn a light golden brown but the centers remain soft. Remove the baking sheet from the oven and immediately sprinkle the top of each cookie evenly with the remaining 1/2 cup granulated sugar.
5. Caramelize the topping: Using a kitchen torch, carefully caramelize the sugar on top of each cookie by moving the flame evenly until the sugar melts and forms a crispy, golden crust reminiscent of creme brûlée. Allow the sugar to harden for a minute before serving.

Notes

• Use vanilla bean paste for the best flavor; vanilla extract works as a substitute but the texture and taste differ.
• Make sure the pastry cream is fully cooled before filling the cookie dough to prevent melting and spreading.
• To get the perfect caramelized topping, use a butane kitchen torch; broiler can be used carefully but may not give as even results.
• Store cookies in an airtight container at room temperature for up to 3 days; avoid refrigeration to preserve the crisp topping.
• These cookies are best served the same day they are torched to enjoy the contrast of textures.

Keywords: creme brûlée cookies, vanilla pastry cream cookies, caramelized sugar cookies, French dessert cookies, vanilla bean cookies, baked cookies