This Creme Brûlée Cookies Recipe is a delightful twist on the classic French dessert, combining rich, creamy custard nestled inside buttery cookies with a perfectly caramelized sugar crust on top. Imagine biting into a crisp sugar shell that gives way to soft, luscious pastry cream inside each cookie. It’s an indulgent treat that beautifully balances texture and flavor, making it impossible to stop at just one. Whether you’re serving these at a dinner party or indulging in a cozy moment at home, these cookies bring all the magic of creme brûlée into a handheld delight.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in bringing out the authentic flavors and textures of this Creme Brûlée Cookies Recipe. From the creamy richness of whole milk and egg yolks to the smoothness of butter and the unmistakable warmth of vanilla bean paste, every component matters.
- Whole milk (2 1/4 cups): Creates the silky base for the luscious pastry cream that fills the cookies.
- Egg yolks (6): Essential for thickening the custard and adding richness to the cream.
- Granulated sugar (1 cup + 2 tbsp for custard, and more for dough and topping): Sweetens both the custard and cookie dough, while also used for the signature brûlée topping.
- Salt (1/8 and 1/2 tsp): Balances sweetness and enhances flavor depth.
- Vanilla bean paste (1 1/2 tbsp + 1 tbsp): Imparts a wonderfully aromatic, natural vanilla flavor that’s better than extract.
- Cornstarch (3 1/2 tbsp): Helps the custard thicken perfectly without curdling.
- Unsalted butter (3 tbsp for custard, 1 cup softened for dough): Adds richness and creates tender, melt-in-your-mouth cookies.
- All-purpose flour (2 1/2 cups): The structural base for the soft, yet sturdy cookie dough.
- Baking powder (1/2 tsp): Gives the cookies just the right lift and lightness.
- Egg (1 for dough): Binds ingredients and contributes to the cookie’s silky texture.
How to Make Creme Brûlée Cookies Recipe
Step 1: Prepare the Pastry Cream
Start by simmering the whole milk gently, allowing it to warm without boiling. In a separate bowl, whisk together the egg yolks with sugar and vanilla bean paste until smooth and pale. Slowly pour the heated milk into the yolk mixture while whisking continuously to temper the eggs. Return this mixture to the stove, stirring constantly with cornstarch to thicken it into a silky custard. Once it coats the back of a spoon, fold in the cubed unsalted butter for that rich, velvety finish. This pastry cream is the heart of your Creme Brûlée Cookies Recipe, so treat it with care and patience.
Step 2: Mix the Cookie Dough
While your pastry cream cools, cream together the softened butter and granulated sugar for the dough until fluffy and light. Add the egg and vanilla bean paste, beating until the mixture is smooth and combined. In a separate bowl, whisk the flour, baking powder, and salt, then gradually add these dry ingredients to the wet mixture. The result will be a soft but manageable dough that promises a tender cookie once baked.
Step 3: Shape the Cookies
Preheat your oven to 350°F (175°C) so it’s ready when you are. Roll the dough into uniform balls, about one to two inches each, then generously coat them in granulated sugar to create a sparkly, crackly exterior once baked. Gently press your finger into the center of each ball, creating a small well just big enough to hold a spoonful of the chilled pastry cream. This little indent is where the magic of creamy richness awaits.
Step 4: Bake and Brûlée
Bake the cookies on a parchment-lined tray for about 9 minutes, or until their edges begin to turn a soft golden color. Once out of the oven, allow them to cool fully on wire racks so the dough firms up and the luscious custard sets inside. The final, show-stopping step is to generously sprinkle the tops of each cooled cookie with granulated sugar then carefully caramelize it using a kitchen torch to create that iconic, crisp brûlée crust flickering with golden caramel colors. This finishing touch truly elevates the Creme Brûlée Cookies Recipe into an unforgettable treat.
How to Serve Creme Brûlée Cookies Recipe
Garnishes
For a beautiful presentation, consider adding a fresh garnish like a few vibrant raspberries or a sprig of mint next to each cookie. A light dusting of powdered sugar around the plate can also evoke the elegance of classic French patisserie. These simple touches highlight the cookies’ delicate flavors and add pops of color that make your dessert hard to resist.
Side Dishes
Pair these crispy-topped, creamy cookies with a cup of rich espresso or a fragrant herbal tea to balance the sweetness. Light fruit salads or a dollop of whipped cream can also complement the dessert, making it perfect for sharing during a brunch or after-dinner indulgence. The textures and flavors blend beautifully for a well-rounded experience.
Creative Ways to Present
Give your Creme Brûlée Cookies Recipe a playful twist by serving them in small vintage teacups or on individual dessert plates with edible flowers for a charming touch. Another idea is to arrange them in a tiered serving dish alongside other small bites for a stunning dessert spread. These creative presentations make the cookies feel special and perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Creme Brûlée Cookies in an airtight container at room temperature for up to 2 days to maintain their delicate texture. Beyond that, the pastry cream inside may begin to soften the cookie too much, so fresh consumption is best.
Freezing
For longer storage, you can freeze the cookies before applying the brûlée sugar topping. Place them on a baking sheet to freeze individually, then transfer to a sealed container or freezer bag for up to one month. Thaw in the fridge before adding the sugar topping and torching, ensuring the custard stays fresh and creamy.
Reheating
Reheat your cookies lightly in a low oven or warm carefully in the microwave just to take the chill off, but avoid heating too much or the custard may lose its silky texture. After warming, sprinkle sugar on top and quickly use a torch to re-crystallize the brûlée layer for that perfect crack and caramel flavor.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! In fact, making the pastry cream a day ahead allows it to thicken and develop even more flavor. Just be sure to cover it tightly and refrigerate until you’re ready to fill the cookies.
What if I don’t have a kitchen torch for the sugar topping?
You can use your oven’s broiler for caramelizing the sugar, but watch closely to prevent burning. Place the cookies on the top rack and broil for just a minute or two until the sugar melts and browns.
Can I substitute vanilla bean paste with vanilla extract?
While vanilla bean paste gives that authentic speckled look and deep flavor, pure vanilla extract can be used as a substitute in equal amounts. The flavor will still be delicious, though less intense and aromatic.
Is it okay to use low-fat milk instead of whole milk?
Whole milk is preferred for its creamy richness that makes the pastry cream so luscious. Using low-fat milk might result in a thinner custard with less depth of flavor, so it’s better to stick with whole milk if possible.
How do I prevent the cookie dough from spreading too much while baking?
Make sure your butter is properly softened, not melted, and chill the dough slightly before baking if your kitchen is warm. Also, rolling the dough balls tightly and coating them with sugar helps maintain their shape during baking.
Final Thoughts
You really can’t go wrong with this Creme Brûlée Cookies Recipe if you’re looking for a dessert that impresses with its look and flavor. The blend of creamy custard and crisp caramelized sugar on a tender cookie base is pure magic. Take your time with each step, savor the process, and get ready to enjoy a cookie that feels just as luxurious as the classic creme brûlée, but with a fun twist. I promise your friends and family will be asking for the recipe again and again!
Print
Creme Brûlée Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
These decadent Creme Brûlée Cookies feature a crisp sugar-coated exterior, a tender buttery dough, and a luscious homemade pastry cream filling. Finished with a caramelized sugar topping, they perfectly mimic the classic dessert’s creamy center and burnt sugar crust in a delightful cookie form, perfect for impressing at gatherings or enjoying a luxurious treat at home.
Ingredients
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
Sugar Coatings
- 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
- Prepare Pastry Cream: In a saucepan, heat the whole milk until it begins to simmer. Meanwhile, whisk together egg yolks, 1 cup plus 2 tablespoons of granulated sugar, salt, vanilla bean paste, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened to a custard-like consistency. Remove from heat and stir in the cubed butter until melted and fully incorporated. Cover and chill the pastry cream until cool.
- Make Cookie Dough: In a large mixing bowl, cream together the softened butter and 1 1/4 cups sugar until light and fluffy. Beat in the egg and vanilla bean paste until fully combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined to form a soft dough.
- Form and Prepare Cookies: Preheat the oven to 350°F (175°C). Roll the dough into approximately 1-inch balls. Roll each ball in the 1/2 cup granulated sugar for coating. Place the coated balls on a baking sheet lined with parchment paper, spacing them adequately. Press an indentation into the center of each dough ball using your thumb or a spoon, creating a well to hold the pastry cream.
- Fill and Bake Cookies: Spoon a small amount of chilled pastry cream into each indentation, taking care not to overfill. Bake the cookies in the preheated oven for about 9 minutes or until the edges turn golden brown. Once baked, remove from oven and transfer the cookies to cooling racks.
- Caramelize Sugar Topping: Once the cookies have cooled slightly but are still warm, sprinkle each with the remaining 1/2 cup granulated sugar on top. Using a culinary torch, carefully caramelize the sugar until it forms a crispy, golden brûlée crust, mimicking the signature topping of classic crème brûlée.
Notes
- For best results, chill the pastry cream fully before filling the cookies to ensure it sets well.
- The torch caramelization step adds the characteristic brûlée topping, but if unavailable, you can skip this step or broil briefly watching carefully.
- Handle the filled cookies gently to avoid breaking the delicate custard-filled tops.
- Use vanilla bean paste for stronger vanilla flavor; vanilla extract can be substituted but with milder taste.
- Store leftover cookies in a single layer in the refrigerator and consume within 2 days for freshness and custard safety.
