Crème Brûlée Cookies bring together the creamy elegance of crème brûlée and the comforting sweetness of sugar cookies in one irresistible treat. If you’ve ever wondered how to transform a classic dessert into a handheld delight, you’re in the right place. With a luscious vanilla pastry cream, a buttery sugar cookie base, and a caramelized sugar topping that delivers that iconic “crack,” these cookies are a luxurious yet surprisingly easy-to-make treat you’ll want to bake again and again.
Let’s dive into everything you need to know about making these incredible Crème Brûlée Cookies from scratch!
What Makes Crème Brûlée Cookies So Special?
Crème Brûlée Cookies are the perfect marriage of texture and flavor. You’ve got the crisp, caramelized sugar topping reminiscent of a classic crème brûlée, the creamy vanilla pastry filling, and a soft, buttery sugar cookie base. This dessert feels sophisticated, yet it’s simple enough to make at home.
What sets these cookies apart is their attention to detail—the caramel topping that you crack with a spoon, the silky smooth pastry cream, and the melt-in-your-mouth cookie. It’s an elevated dessert experience in every bite!
Ingredients You’ll Need
For the Vanilla Pastry Cream
| Ingredient | Measurement |
|---|---|
| Whole Milk | 2¼ cups (540 ml) |
| Egg Yolks | 6 |
| Granulated White Sugar | 1 cup + 2 tbsp (225 g) |
| Salt | ⅛ tsp |
| Vanilla Bean Paste | 1½ tbsp |
| Cornstarch | 3½ tbsp (28 g) |
| Unsalted Butter, Cubed | 3 tbsp (42 g) |
For the Sugar Cookies
| Ingredient | Measurement |
|---|---|
| All-Purpose Flour | 2½ cups (313 g) |
| Baking Powder | ½ tsp |
| Salt | ½ tsp |
| Granulated White Sugar | 1¼ cups (250 g) |
| Unsalted Butter, Softened | 1 cup (224 g) |
| Egg | 1 |
| Vanilla Bean Paste | 1 tbsp |
| Granulated Sugar (For Rolling Dough) | ½ cup (100 g) |
| Granulated Sugar (For Brûlée Topping) | ½ cup (100 g) |
How to Make Crème Brûlée Cookies
1. Prepare the Vanilla Pastry Cream
- Heat the Milk: Pour the whole milk into a medium saucepan and heat over medium heat until it just begins to steam. Be careful not to let it boil.
- Whisk the Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, salt, and vanilla bean paste until smooth and pale.
- Temper the Eggs: Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent curdling. Gradually add the tempered mixture back to the saucepan with the remaining milk.
- Thicken the Pastry Cream: Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble. This step ensures the pastry cream is silky and smooth.
- Cool It Down: Transfer the pastry cream to a bowl, cover it with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours.
2. Make the Sugar Cookie Base
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream the Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 2–3 minutes. Add the egg and vanilla bean paste, beating until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture. Mix until the dough just comes together.
- Roll and Coat the Dough: Scoop out 1½-tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra granulated sugar to coat. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each.
3. Bake the Cookies
- Bake: Place the cookie dough balls in the oven and bake for 10–12 minutes. The edges should be set, but the centers should remain slightly soft.
- Cool Completely: Let the cookies cool completely on the baking sheets before adding the pastry cream.
4. Assemble the Cookies
- Add the Pastry Cream: Use a spoon or a piping bag to dollop or pipe a small amount of the chilled pastry cream onto the center of each cooled cookie.
- Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar over the pastry cream. Using a kitchen torch, melt and caramelize the sugar until it’s golden and crisp.
- Set and Serve: Let the caramelized topping cool for a few minutes so it hardens before serving.
Tips for Perfect Crème Brûlée Cookies
- Don’t Skip Tempering the Eggs: Tempering prevents the egg yolks from curdling, ensuring your pastry cream is smooth and lump-free.
- Use a Kitchen Torch: For authentic caramelization, a kitchen torch is your best friend. Broiling in the oven can work, but it’s harder to control the results.
- Chill the Pastry Cream: Proper chilling makes it easier to work with and enhances its flavor.
- Choose Quality Vanilla: Vanilla bean paste elevates the flavor of both the pastry cream and the cookies. Don’t settle for artificial vanilla extract!
Nutritional Information
| Nutrient | Per Cookie (Approx.) |
|---|---|
| Calories | 190 |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fat | 9 g |
| Sugar | 15 g |
FAQs About Crème Brûlée Cookies
1. Can I make these cookies ahead of time?
Yes! You can bake the cookies and prepare the pastry cream a day in advance. Assemble and brûlée them just before serving for the best texture.
2. What if I don’t have a kitchen torch?
You can broil the cookies on high in the oven, but watch them closely to prevent burning. A kitchen torch is ideal for precise caramelization.
3. Can I substitute vanilla bean paste with vanilla extract?
Yes, but the flavor won’t be as intense or aromatic. If possible, stick to vanilla bean paste for this recipe.
4. How should I store leftover cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 2 days. The caramel topping may soften slightly.
5. Can I use store-bought pastry cream?
Yes, store-bought pastry cream can save time, but homemade cream offers a fresher and more authentic flavor.
6. Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, coat them in sugar, and freeze. Bake straight from frozen, adding an extra minute or two to the baking time.
Why You Should Try This Recipe
Crème Brûlée Cookies are more than just a dessert—they’re an experience. From the satisfying “crack” of the caramelized sugar to the creamy center and buttery cookie, every bite feels luxurious. Whether you’re making them for a special occasion or a weekend treat, these cookies are guaranteed to impress your family and friends.
Ready to try your hand at this luxurious twist on a classic dessert? Start baking today and bring a little gourmet magic to your kitchen!
Print
Crème Brûlée Cookies – A Luxurious Twist on a Classic Dessert
- Total Time: 2 hours 35 minutes
- Yield: 24 cookies
Description
Crème Brûlée Cookies are a delightful fusion of two classics—the creamy decadence of crème brûlée and the buttery sweetness of sugar cookies. These cookies feature a soft, chewy base topped with luscious vanilla pastry cream and a caramelized sugar layer that cracks with each bite. Perfect for impressing guests or treating yourself to a luxurious dessert experience!
Ingredients
For the Vanilla Pastry Cream:
- 2¼ cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tablespoons (225 g) granulated white sugar
- ⅛ tsp salt
- 1½ tbsp vanilla bean paste
- 3½ tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cubed
For the Sugar Cookies:
- 2½ cups (313 g) all-purpose flour (spooned and leveled)
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- ½ cup (100 g) granulated white sugar (for rolling the dough)
- ½ cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
For the Vanilla Pastry Cream:
- Heat the milk in a medium saucepan over medium heat until it just starts to steam. Avoid boiling.
- In a separate bowl, whisk together the egg yolks, sugar, salt, and vanilla bean paste until smooth.
- Slowly pour ½ cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
- Remove from heat, stir in the butter until fully incorporated, and transfer the pastry cream to a bowl.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours.
For the Sugar Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the softened butter and sugar on medium speed for 2–3 minutes until light and fluffy. Add the egg and vanilla bean paste, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Scoop out 1½-tablespoon portions of dough, roll them into balls, and coat them in granulated sugar. Place the dough balls on the prepared baking sheets, leaving 2 inches between each.
- Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft. Let the cookies cool completely on the baking sheets.
Assembling the Cookies:
- Using a spoon or piping bag, place a dollop of chilled vanilla pastry cream onto the center of each cooled cookie.
- Sprinkle a thin layer of granulated sugar over the pastry cream.
- Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
- Allow the caramelized topping to cool and harden before serving.
Notes
- Storage: Keep assembled cookies in an airtight container in the refrigerator for up to 2 days. The caramel topping may soften slightly.
- Make-Ahead Option: Prepare the cookies and pastry cream a day in advance. Assemble and brûlée just before serving.
- Vanilla Substitute: If you don’t have vanilla bean paste, use pure vanilla extract for a similar, but less intense, flavor.
- No Torch? No Problem: Use your oven’s broiler to caramelize the sugar, but keep a close eye to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
