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Creme Brûlée Cookies Recipe

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★★★★★

4.9 from 149 reviews

These Creme Brûlée Cookies combine the rich, creamy flavor of classic crème brûlée with a soft, buttery cookie base. The cookies are filled with homemade pastry cream and topped with a caramelized sugar crust, offering a delightful contrast of textures and a decadent dessert experience.

Ingredients

Scale

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 Sugars

  • 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 Pastry Cream: In a saucepan, heat the whole milk until it starts to simmer. In a separate bowl, whisk together the egg yolks, 1 cup + 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat and stir in the cubed unsalted butter until fully incorporated. Let the pastry cream cool completely before use.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and 1 1/4 cup sugar until light and fluffy. Beat in the egg and vanilla bean paste until combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Chill the dough if necessary to make it easier to handle.
  3. Preheat Oven and Prepare Cookies: Preheat the oven to 350°F (175°C). Roll the dough into balls, then roll each ball in the 1/2 cup sugar to coat well. Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them evenly. Use your thumb or the back of a spoon to make an indentation in the center of each dough ball, forming a well for the pastry cream filling.
  4. Fill and Bake: Spoon the cooled pastry cream into each indentation generously. Bake in the preheated oven for about 9 minutes, or until the edges of the cookies turn golden brown. Remove from oven and let the cookies cool completely on wire racks.
  5. Caramelize the Sugar Topping: Sprinkle the 1/2 cup granulated sugar evenly over the pastry cream centers of the cooled cookies. Using a culinary torch, carefully caramelize the sugar until it melts and forms a crisp, golden-brown brûlée crust. Allow the sugar topping to harden before serving.

Notes

  • Make sure to cool the pastry cream completely before filling the cookies to prevent the dough from becoming soggy.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
  • Use a kitchen torch carefully when caramelizing to avoid burning the sugar or the cookies.
  • Cookies are best enjoyed the same day for optimal contrast between the crunchy brûlée topping and soft cookie base.
  • If you don’t have a kitchen torch, you can place the cookies under a broiler for a minute or two, but watch closely to prevent burning.

Keywords: creme brulee cookies, pastry cream cookies, torch caramelized cookies, vanilla cookies, soft cookies, dessert cookie recipes

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