Introduction

Creme Brûlée Cookies combine the rich, creamy custard flavor of classic creme brûlée with a tender, buttery cookie base. These delightful treats feature a luscious pastry cream center and a caramelized sugar topping that adds a satisfying crunch to every bite.

The image shows several small round cookies stacked in a casual pile on a white marbled surface. Each cookie has a light golden-brown crust with a slightly soft texture and a shiny glaze on top. The center of one cookie is bitten, revealing a creamy, pale yellow filling inside. Some cookies have tiny traces of cinnamon sprinkled slightly unevenly on top, adding a warm brown contrast to the golden color. The soft, crumbly edges and smooth filling create layers of texture within each cookie. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the pastry cream by heating the milk until simmering. In a separate bowl, whisk the egg yolks with 1 cup + 2 tablespoons sugar, salt, vanilla bean paste, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly, then return everything to the saucepan and cook over medium heat until thickened. Remove from heat and whisk in the butter cubes. Cover and chill.
Step 2: In a large bowl, cream together the softened butter and 1 1/4 cups sugar until light and fluffy. Beat in the egg and 1 tablespoon vanilla bean paste. Gradually add the flour, baking powder, and salt, mixing until just combined.
Step 3: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls, then roll each ball in the 1/2 cup sugar for coating. Place on a baking sheet lined with parchment paper. Use your thumb or the back of a teaspoon to create an indentation in the center of each cookie.
Step 4: Spoon a small amount of chilled pastry cream into each indentation. Bake the cookies for about 9 minutes until the edges are golden. Let them cool completely on wire racks.
Step 5: Once cooled, sprinkle the tops of the pastry cream fillings with the remaining 1/2 cup sugar. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the sugar to harden before serving.

Tips & Variations

For an extra vanilla flavor, scrape the seeds from a vanilla bean pod in addition to using vanilla bean paste.
Replace cornstarch with arrowroot powder for a gluten-free thickening option in the pastry cream.
Make sure the pastry cream is well chilled before filling the cookies to prevent it from melting during baking.
Try dusting the finished cookies with a pinch of sea salt for a salted caramel twist.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days to maintain the freshness of the pastry cream. Avoid caramelizing the sugar topping until just before serving to keep it crisp. Reheat gently if desired, but the brûléed sugar topping is best enjoyed fresh.

How to Serve

A close-up image of several small round cookies on a white marbled surface. Each cookie has a golden-brown outer crust with a slightly cracked texture, dusted lightly with a fine cinnamon powder on top. One cookie in the center is bitten, showing a smooth, creamy, pale yellow filling inside, contrasting with the crispy exterior. The cookies are arranged closely, overlapping each other slightly, creating a warm and inviting look. The photo taken with an iphone --ar 4:5 --v 7

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 a day or two in advance and stored covered in the refrigerator. This actually helps improve its texture as it firms up.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the sugared cookies under a hot broiler for 1-2 minutes watching closely until the sugar melts and caramelizes. Be careful not to burn them.