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Creme Brûlée Cookies Recipe

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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.

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

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

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