Creme Brûlée Cookies

Why You’ll Love This Recipe

I absolutely adore these Creme Brûlée Cookies because they take the familiar and comforting sugar cookie to a whole new level. The rich, creamy vanilla pastry cream brings a smooth, indulgent texture, while the brulee topping adds a satisfying crunch and the unmistakable caramel flavor that we all love from crème brûlée. These cookies are perfect for those moments when you want something special—whether you’re serving them at a dinner party, for the holidays, or just because you deserve a sweet treat!

Ingredients

For the 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 into cubes

For the 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)

For the Brûlée Topping:

1/2 cup (100 g) granulated white sugar (for the brulee topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Vanilla Pastry Cream:

Heat the milk: In a medium saucepan, heat the milk over medium-low heat until it is steaming. Reduce the heat to low and keep it warm.

Prepare the egg mixture: In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale-yellow in color.

Temper the egg mixture: Slowly pour about 1/4 of the heated milk into the egg mixture, stirring constantly. Then, pour the rest of the milk in and stir to combine.

Cook the pastry cream: Transfer the mixture to the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens and soft peaks form. This will take about 8-12 minutes.

Finish the pastry cream: Remove from heat and stir in the butter until fully melted and incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cool (about 30 minutes).

For the Sugar Cookies:

Preheat your oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar: In another large bowl, use an electric mixer to cream together the softened butter and granulated sugar until fluffy, about 2 minutes.

Add egg and vanilla: Mix in the egg and vanilla bean paste, and beat until pale and fluffy, about 1-2 minutes.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.

Shape the dough: Scoop out the dough with a large cookie scoop and roll each ball in sugar. Place them on the prepared baking sheets and slightly flatten each ball into a thick disk.

Bake the cookies: Bake the cookies for 9-10 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assembling the Cookies:

Pipe the pastry cream: Once the cookies are completely cool, transfer the chilled pastry cream to a piping bag fitted with a small circular tip. Pipe a generous amount of the pastry cream onto each cookie.

Caramelize the sugar: Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Use a kitchen torch to carefully brûlée the sugar until it is golden brown and has the crisp, caramelized top that’s characteristic of crème brûlée.

Serve and enjoy: Let the cookies cool for 10 minutes after torching to allow the sugar to harden. Serve and enjoy!

Servings and Timing

Servings: This recipe makes about 24 cookies.

Prep Time: 1 hour 30 minutes

Cook Time: 9 minutes

Assembly Time: 20 minutes

Total Time: 1 hour 59 minutes

Variations

Chocolate Chips: For a chocolate twist, add mini chocolate chips to the cookie dough or fold them into the pastry cream for a chocolate crème brûlée variation.

Flavored Sugar: Use flavored sugars (like cinnamon-sugar or vanilla sugar) for rolling the cookie dough or topping the brûlée for a unique flavor.

Lemon Zest: Add a bit of lemon zest to the cookie dough for a citrusy note that complements the creamy vanilla pastry cream.

Storage/Reheating

Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The cookies may soften slightly over time but will still be delicious.

Freezing: These cookies freeze well without the brûlée topping. Freeze the cookies after baking and cooling, and add the pastry cream and brûlée topping just before serving.

FAQs

Can I make these cookies without a kitchen torch?

Yes, you can skip the torching step and instead broil the cookies under the oven’s broiler for 1-2 minutes. Keep a close eye on them to avoid burning the sugar.

Can I prepare the pastry cream ahead of time?

Yes! The pastry cream can be made a day ahead and stored in the refrigerator. Just ensure you cover it with plastic wrap directly on the surface to avoid a skin forming.

How do I get the perfect golden caramelized top?

The key to the perfect brûlée top is using a kitchen torch and being patient. Hold the torch about 2 inches from the sugar and move in slow, circular motions until the sugar turns golden brown.

Can I make the cookies smaller?

Yes, you can make the cookies smaller if you’d like. Just adjust the baking time to 6-8 minutes, depending on the size.

Can I use store-bought pastry cream for this recipe?

While homemade pastry cream offers the best flavor and texture, you can substitute store-bought vanilla pudding or custard if you’re short on time.

Conclusion

These Creme Brûlée Cookies are the ultimate treat for anyone who loves the flavors of crème brûlée in an easy-to-eat, bite-sized form. With their chewy, buttery sugar cookie base, creamy vanilla pastry cream, and crispy caramelized sugar topping, they offer a unique and indulgent twist on a classic dessert. Whether you’re serving them for a special occasion or just because, these cookies are sure to impress!

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