If you have a sweet tooth and a love for rich, creamy desserts, you are going to adore this Creme Brûlée Cookies Recipe. Imagine the luscious custard flavor of traditional crème brûlée, but reimagined as a delicate, buttery cookie with a perfectly caramelized sugar crust on top. These cookies combine a tender, melt-in-your-mouth dough with a dreamy vanilla pastry cream center that will make every bite a little celebration. Whether you’re baking for a special occasion or just treating yourself to something extraordinary, this recipe is a guaranteed winner that brings a fancy touch to your cookie jar.
Ingredients You’ll Need
The beauty of this Creme Brûlée Cookies Recipe lies in its simplicity. With a handful of classic ingredients, each one plays a vital role: the milk and egg yolks create a silky custard, vanilla bean paste adds that authentic aromatic punch, and the flour, butter, and sugar form the perfect cookie base that’s rich yet tender.
- Whole milk: Essential for creating the creamy base of the vanilla pastry cream that makes the cookie center irresistibly smooth.
- Egg yolks: These provide richness and help thicken the pastry cream to that luscious, custard-like texture.
- Granulated sugar: Used both in the dough and for rolling as well as topping to achieve that signature caramelized crust.
- Salt: Just a pinch to enhance all the sweet flavors without overpowering them.
- Vanilla bean paste: This ingredient elevates the flavor with deep, natural vanilla notes and adds lovely specks for visual appeal.
- All-purpose flour: Forms the sturdy yet tender base of the cookie dough to hold the creamy filling perfectly.
- Unsalted butter: Provides richness and a tender crumb, helping the cookies bake up golden and flaky.
- Egg: Adds moisture and helps bind the dough for easy handling and shaping.
- Additional granulated sugar: Used for rolling the dough balls and creating that classic burnt sugar topping after baking.
How to Make Creme Brûlée Cookies Recipe
Step 1: Prepare the Vanilla Pastry Cream
Start by heating the milk along with half of the sugar on the stove until just warm. Meanwhile, whisk the egg yolks with the remaining sugar, salt, and a bit of cornstarch until silky smooth. Slowly pour the warm milk into this mixture, stirring constantly, then return everything to the stove. Cook gently until the cream thickens to a custard consistency. Stir in the vanilla bean paste and butter for extra richness. Let this pastry cream cool completely—it will be the luscious heart of your cookies.
Step 2: Make the Cookie Dough
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together softened butter and sugar until light and airy—this is key to tender cookies. Beat in the egg and a touch more vanilla to infuse the dough with flavor. In a separate bowl, combine the flour with baking powder and salt; then gradually add this dry mix to your wet ingredients. The resulting dough should be soft but manageable.
Step 3: Shape and Fill the Cookies
Here is where the fun really begins! Scoop out small portions of the dough and gently fill each with a spoonful of the cooled vanilla pastry cream. Seal them carefully so none of the cream escapes while baking. Then, roll each ball in granulated sugar, which will give you that wonderful caramelized crust after baking.
Step 4: Bake the Cookies
Place your sugar-coated dough balls on a lined baking sheet, spacing them evenly. Bake for about 9 minutes or until the edges turn a beautiful golden color. You’ll see that the cookies puff up slightly, hugging the custard filling inside.
Step 5: Caramelize the Sugar Topping
Once the cookies have cooled, sprinkle them generously with granulated sugar again. Use a kitchen torch to caramelize the sugar until it forms a crisp, shiny layer just like the signature brûléed top of a classic crème brûlée. If you don’t have a torch, carefully use your broiler but watch closely to avoid burning. This final touch adds crunch and a rich toasted flavor that makes these cookies irresistible.
How to Serve Creme Brûlée Cookies Recipe
Garnishes
These cookies are elegant on their own, but you can add a sprinkle of finely chopped toasted almonds or a light dusting of cinnamon for a subtle twist. Fresh berries on the side can also add a lovely, fresh contrast to the creamy sweetness.
Side Dishes
Serve alongside a cup of freshly brewed espresso or a delicate cup of tea to complement the rich vanilla and caramel flavors. A small dish of whipped cream or vanilla ice cream will boost the indulgence for dessert gatherings.
Creative Ways to Present
Consider arranging them on a decorative platter with edible flowers or on a tiered dessert stand for a special occasion. You could even pipe a bit of extra vanilla pastry cream on top and torch the sugar right before serving to impress your guests with a warm, gooey center and a crisp topping.
Make Ahead and Storage
Storing Leftovers
After baking and caramelizing the sugar topping, store your Creme Brûlée Cookies Recipe in an airtight container at room temperature for up to 2 days. Beyond that, the pastry cream center might soften the cookie dough too much.
Freezing
You can freeze the unbaked dough balls filled with the chilled pastry cream by placing them on a tray and freezing until firm. Then transfer to a freezer bag and bake from frozen, adding a minute or two to baking time. Avoid freezing after baking, as the texture of the caramelized topping will suffer.
Reheating
To enjoy the cookies warm, reheat briefly in a preheated oven at 300°F (150°C) for 5 minutes, then sprinkle sugar and use a torch again to restore the caramelized crust. Microwaving is not recommended as it will soften and melt the sugar topping.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract, but vanilla bean paste gives a more intense and authentic vanilla flavor with those pretty specks that make the cookies look extra special.
Is there a way to make these cookies dairy-free?
For a dairy-free version, swap whole milk for a creamy plant-based milk like coconut milk, and use a dairy-free butter alternative. Keep in mind, the texture and taste might vary slightly, but it will still be delicious.
How do I avoid the pastry cream leaking during baking?
Chill the pastry cream thoroughly before filling the dough and seal the edges well by pinching them firmly. Handling the dough gently but securely helps keep that luscious filling inside the cookie.
Can I prepare the pastry cream a day ahead?
Absolutely! In fact, making the pastry cream a day in advance helps it develop even more flavor and makes the assembly process quicker and easier on baking day.
What’s the best type of sugar for caramelizing on top?
Granulated sugar works perfectly for the crisp top of these cookies. Avoid powdered or brown sugar, as they don’t caramelize to that signature brûlée crunch.
Final Thoughts
If you’re looking for a cookie that feels like a little slice of luxury, this Creme Brûlée Cookies Recipe is a must-try. The balance of tender cookie dough, smooth vanilla custard, and that crispy caramelized topping makes every bite unforgettable. I can’t wait for you to bake these and experience how something so simple can taste so spectacular. Trust me, once you try them, they’ll become a beloved favorite you’ll reach for again and again.
Print
Creme Brûlée Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Total Time: 39 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
Crème Brûlée Cookies combine the rich, creamy texture of classic vanilla pastry cream with a crisp, buttery cookie shell. These delightful treats feature a smooth custard center that is caramelized with sugar on top, offering a perfect balance of creamy and crunchy in every bite. Perfect for impressing at gatherings or indulging as a luxurious snack.
Ingredients
Pastry Cream
- 2 1/4 cups whole milk
- 6 egg yolks
- 1 cup granulated sugar (divided)
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 2 tsp cornstarch
- 2 tbsp unsalted butter
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 egg
- 1/2 cup granulated sugar (additional for dough)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp vanilla bean paste
Topping
- Granulated sugar for rolling and caramelizing
Instructions
- Prepare the vanilla pastry cream: In a saucepan, heat the whole milk with half of the granulated sugar over medium heat until warm but not boiling. In a mixing bowl, whisk together egg yolks, remaining sugar, salt, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency. Remove from heat; stir in the vanilla bean paste and butter until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cooled.
- Make the cookie dough: Preheat oven to 350°F (175°C). In a large bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the egg and vanilla bean paste until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Chill the dough for about 15 minutes if too soft to handle.
- Assemble the cookies: Scoop dough portions roughly 1 tablespoon each. Flatten gently in your palm, place a spoonful of chilled pastry cream in the center, then carefully fold and seal the dough around the custard to form a ball. Roll each ball in granulated sugar to coat fully. Place the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for approximately 9 minutes, or until the edges turn golden and the cookies are just set. Avoid overbaking to keep the custard filling soft.
- Caramelize the topping: Allow the cookies to cool completely on the baking sheet. Sprinkle a thin layer of granulated sugar over the tops of the cooled cookies. Using a kitchen torch, carefully caramelize the sugar until deep golden and crisp. Alternatively, place the cookies under a broiler for 1-2 minutes, watching closely to prevent burning. Let the caramelized sugar set before serving.
Notes
- Use vanilla bean paste for an authentic vanilla flavor and tiny specks of vanilla in your pastry cream.
- Ensure the pastry cream is completely cooled before assembling the cookies to prevent dough from becoming soggy.
- When sealing the dough around the pastry cream, work gently to avoid breaking the custard inside.
- If you don’t have a kitchen torch, the oven broiler method works well but requires close attention.
- Store cookies in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
