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Crème Brûlée Cookies Recipe

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3.8 from 7 reviews

Delight in these decadent Crème Brûlée Cookies featuring a tender vanilla-infused cookie base topped with a creamy vanilla pudding frosting and finished with a crunchy caramelized sugar crust. Combining the rich flavors of classic Crème Brûlée in cookie form, these treats are perfect for impressing at any dessert table or cozy gathering.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Ingredients

Cookies

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (softened)
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3.4 oz vanilla instant pudding mix (boxed)
  • ½ cup cold milk

Frosting

  • 1 cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream (room temperature)
  • 1 cup powdered sugar

Topping

  • ½ cup granulated sugar (for brûlée topping)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for later.
  2. Mix Dry Ingredients for Cookies: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of leavening and seasoning.
  3. Beat Butter and Sugars: In a large mixing bowl, combine softened butter, granulated sugar, and light brown sugar. Using a hand mixer on medium to high speed, beat until the mixture is light and fluffy, which helps create tender cookies.
  4. Add Eggs and Vanilla: To the creamed butter and sugar, add the eggs and vanilla extract. Continue mixing until everything is well combined.
  5. Combine Dry and Wet Ingredients: Gradually fold in the flour mixture using a spoon or spatula until a smooth cookie dough forms.
  6. Shape Cookies: Using a large cookie scoop, portion out evenly sized balls of dough. Roll each scoop into a smooth ball with your hands and place six cookies spaced evenly on each prepared baking sheet.
  7. Bake Cookies: Bake the cookies at 350°F for 9-11 minutes or until the edges are lightly golden brown. This ensures they are cooked through but still soft inside.
  8. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents overbaking and prepares them for frosting.
  9. Prepare Pudding Mixture: In a small bowl, whisk together the vanilla instant pudding mix and cold milk until thickened, creating a creamy base for the frosting.
  10. Make Frosting Base: In a large mixing bowl, beat the softened butter and vanilla extract with a hand mixer until smooth and creamy.
  11. Combine Pudding and Cream: Add the thickened pudding mixture and heavy whipping cream to the butter mixture. Mix until everything is fully combined, creating a luscious frosting.
  12. Add Powdered Sugar: Gradually mix in the powdered sugar until the frosting is smooth and of piping consistency.
  13. Pipe Frosting on Cookies: Transfer the frosting to a piping bag fitted with a round tip. Pipe a spiral of frosting onto each cooled cookie, ensuring even coverage.
  14. Freeze Frosted Cookies: Place the frosted cookies in the freezer for 30 minutes or until the frosting firms. This step helps the frosting maintain its shape when caramelizing the sugar.
  15. Caramelize Sugar Topping: Sprinkle granulated sugar evenly over the frosting on each cookie. Using a kitchen butane torch, carefully melt the sugar until it turns a golden brown crust, mimicking the iconic brûlée finish.

Notes

  • Ensure butter is softened to room temperature for smooth mixing.
  • Use a kitchen torch for best caramelization results; alternatively, broil briefly in the oven watching closely.
  • Freeze frosting before torching to avoid melting the frosting underneath.
  • Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a stronger vanilla flavor, use pure vanilla extract rather than imitation.

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