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

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

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)

Cook Mode Prevent your screen from going dark

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.