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Creme Brûlée Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 66 reviews
  • Author: Paula
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 9 minutes
  • Total Time: 1 hour 59 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

These Creme Brûlée Cookies combine the creamy, rich flavors of classic vanilla pastry cream with tender, buttery sugar cookies. Each cookie is topped with a layer of brûléed sugar, giving a crispy caramelized finish reminiscent of the beloved dessert. Perfect for a special treat or impressive dessert platter, these cookies offer a delightful balance of creamy, crunchy, and sweet textures.

Ingredients

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

Instructions

  1. Prepare the Vanilla Pastry Cream: In a medium saucepan, heat the milk over medium-low heat just until steaming. Reduce heat to low and keep warm. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow. Gradually add 1/4 of the warm milk to the egg mixture, stirring vigorously to temper. Then add the remaining milk and stir to combine.
  2. Cook the Pastry Cream: Transfer the mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thick and soft peaks form. Remove from heat and stir in the butter until melted and incorporated. Cover the surface with plastic wrap to prevent skin formation and chill completely in the refrigerator.
  3. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
  4. Mix Dry Ingredients for Cookies: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar: Using an electric mixer on high speed, cream softened butter and 1 1/4 cups granulated sugar until fluffy and light, about 2 minutes.
  6. Add Egg and Vanilla: Mix in egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
  7. Combine Dry and Wet Ingredients: Slowly add dry ingredients to wet mixture. Mix on low speed just until dough forms and pulls together.
  8. Form and Sugar-Coat Cookies: Scoop dough into large balls using a cookie scoop. Roll each ball in 1/2 cup granulated sugar to coat.
  9. Shape and Bake Cookies: Place dough balls on prepared cookie sheets and slightly flatten each. Bake 6 cookies at a time for 9-10 minutes until edges are set and bottoms are lightly golden. Cool on baking sheet for 5 minutes, then transfer to cooling racks.
  10. Assemble Cookies with Pastry Cream: Once cookies are completely cooled, transfer chilled pastry cream to a piping bag fitted with a small round tip. Pipe a generous amount of pastry cream onto each cookie.
  11. Brûlée the Sugar Topping: Sprinkle about 1 teaspoon of sugar on top of the pastry cream on each cookie. Using a kitchen torch, caramelize the sugar by heating until golden brown and crisp, emitting a roasted marshmallow aroma.
  12. Final Cooling and Serving: Let the brûléed cookies cool for 10 minutes to set the sugar topping. Serve immediately for best texture as the pastry cream can soften the cookie if left too long.

Notes

  • Use vanilla bean paste for the most authentic vanilla flavor in both pastry cream and cookies.
  • Make sure to chill the pastry cream thoroughly before piping for best consistency.
  • Only brûlée the sugar topping just before serving to maintain the crisp caramel layer.
  • Cookies can become soggy if the pastry cream is added too far in advance; assemble just before serving.
  • If you don’t have a kitchen torch, you can briefly broil the sugar topping in an oven but watch carefully to avoid burning.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 75mg

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