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Creme Brûlée Cookies Recipe

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3.8 from 42 reviews

These Creme Brûlée Cookies are a deliciously unique treat combining rich vanilla pastry cream with soft, sugar-coated sugar cookies topped with caramelized brûléed sugar. The cookies feature a creamy, custardy center reminiscent of classic creme brûlée dessert, with a crisp sugar topping achieved using a kitchen torch. Perfect for impressing guests or indulging in a sweet luxury at home.

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

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

Instructions

  1. Heat Milk: In a medium saucepan, heat the milk over medium-low heat just until steaming. Then reduce heat to low and keep warm until needed.
  2. Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, 1 cup + 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until combined and pale-yellow. This mixture will be thick at first but will smooth out as you whisk.
  3. Temper Egg Mixture: Slowly add 1/4 of the warm milk to the egg mixture while stirring vigorously to temper the eggs, then add the remaining milk and whisk to combine fully.
  4. Cook Pastry Cream: Transfer the mixture back to the saucepan. Cook over medium-low heat, whisking continuously for 8 to 12 minutes until thickened with soft peaks.
  5. Finish Pastry Cream: Remove from heat, stir in the cubed butter until smooth. Cover with plastic wrap pressed directly onto the pastry cream to prevent skin formation and chill until completely cold.
  6. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  8. Cream Butter and Sugar: Using an electric mixer on high speed, cream together softened butter and 1 1/4 cup sugar until fluffy, about 2 minutes.
  9. Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, 1-2 minutes.
  10. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
  11. Form Dough Balls: Scoop dough with a large cookie scoop and roll into balls.
  12. Roll Dough in Sugar: Place 1/2 cup sugar in a bowl and roll each dough ball evenly in the sugar coating.
  13. Arrange on Baking Sheet: Place sugar-coated dough balls on prepared baking sheets spaced apart and slightly flatten each ball. Bake no more than 6 cookies per batch.
  14. Bake Cookies: Bake for 9-10 minutes, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  15. Assemble Cookies: Fill a piping bag fitted with a small round tip with chilled pastry cream. Pipe the cream onto each cooled cookie.
  16. Brûlée Sugar Topping: Sprinkle about 1 teaspoon of sugar over the pastry cream on each cookie. Use a kitchen torch to caramelize the sugar until golden brown and fragrant.
  17. Cool and Serve: Allow the brûléed cookies to cool for 10 minutes before serving. Add pastry cream topping just before serving to prevent sogginess.

Notes

  • Chill the pastry cream until cold to ensure easy piping and best texture.
  • Use a kitchen torch for the brûlée topping to get a perfect caramelized sugar crust; a broiler is not recommended as it can melt the pastry cream.
  • Add the pastry cream only before serving to keep cookies from becoming soggy.
  • Cookies can be baked in batches of 6 to ensure even baking and crisp texture.
  • Vanilla bean paste provides a richer vanilla flavor, but pure vanilla extract can be substituted.

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