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Creme Brûlée Cookies: The Perfect Blend of Classic Dessert and Cookie Delight

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Imagine the rich, velvety goodness of creme brûlée, topped with a golden, crispy caramelized sugar layer—now imagine that indulgent treat, transformed into a cookie. That’s what makes Creme Brûlée Cookies so special. These delectable little delights combine the soft, chewy texture of a sugar cookie with a creamy vanilla pastry cream filling, all crowned with a perfectly caramelized sugar topping. It’s like enjoying a miniature version of the classic French dessert in cookie form!

Ingredients

Scale

For the Vanilla Pastry Cream:

The pastry cream is the heart of this dessert—it’s what makes the cookies special and gives them that creamy, custardy texture.

  • 2 1/4 cups whole milk: This is the base of the pastry cream. Whole milk gives it the rich, smooth texture that makes this dessert so indulgent. If you prefer a dairy-free alternative, you can use almond milk, soy milk, or coconut milk. Keep in mind that these alternatives may change the flavor slightly, but they’ll still give you a creamy result.
  • 6 egg yolks: The egg yolks provide richness and help thicken the pastry cream. If you’re avoiding eggs, you can use egg replacers available in stores, though I recommend sticking to eggs for the best flavor and texture.
  • 1 cup + 2 tbsp granulated white sugar: This is the sweetener for your pastry cream. Granulated sugar is ideal, but if you prefer a more natural alternative, you can use coconut sugar or cane sugar, though the flavor will be slightly different.
  • 1/8 tsp salt: Just a pinch of salt to balance the sweetness. If you’re using salted butter in the recipe, you can skip adding this extra salt.
  • 1 1/2 tbsp vanilla bean paste: This is what gives the pastry cream that rich, deep vanilla flavor. Vanilla bean paste is preferred, as it has tiny specks of vanilla that add both visual and flavor depth. If you don’t have vanilla bean paste, vanilla extract works as a substitute.
  • 3 1/2 tbsp cornstarch: Cornstarch thickens the cream and helps give it the smooth, pudding-like consistency that’s perfect for filling the cookies.
  • 3 tbsp unsalted butter: Butter gives the pastry cream a silky texture and richness. You can substitute with a vegan butter if you prefer a dairy-free option.

For the Sugar Cookies:

The sugar cookies act as the base for the pastry cream, providing a soft and chewy texture to contrast with the rich cream topping.

  • 2 1/2 cups all-purpose flour, spooned and leveled: This flour is the backbone of your cookie dough. It’s important to measure the flour correctly—spooning it into the measuring cup and leveling it off ensures that you don’t use too much flour, which can make your cookies dry.
  • 1/2 tsp baking powder: This helps the cookies rise and gives them a slightly puffy texture. Don’t confuse this with baking soda, which works differently in recipes.
  • 1/2 tsp salt: Salt enhances the flavor of the sugar cookies, balancing out the sweetness.
  • 1 1/4 cup granulated white sugar: This is the primary sweetener for your cookie dough. You can use a different sweetener if desired, but regular granulated sugar is the most effective here.
  • 1 cup unsalted butter, softened: Butter provides the rich, tender texture for your cookies. It’s important to use softened butter—if your butter is too hard, it won’t cream properly, and if it’s too soft, your dough may become too greasy.
  • 1 egg: The egg binds the ingredients together and helps provide structure. If you want to make these cookies vegan, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) will work as a substitute.
  • 1 tbsp vanilla bean paste: Vanilla brings out the flavor of the sugar cookies, and vanilla bean paste gives them a deeper, richer flavor. You can use vanilla extract if you don’t have the paste.
  • 1/2 cup granulated white sugar (for rolling): This sugar is used to coat the cookie dough before baking, giving the cookies a slight crunch on the outside.
  • 1/2 cup granulated white sugar (for the brulee topping): This sugar will be caramelized to create the signature brûléed top. Don’t skip this step—it’s what makes these cookies extra special!

Instructions

1. Make the Vanilla Pastry Cream:

Start by heating 2 1/4 cups of whole milk in a medium saucepan over medium-low heat until it starts to steam. Once it’s steaming, reduce the heat to low to keep it warm while you prepare the other ingredients.

In a large mixing bowl, combine the 6 egg yolks, 1 cup + 2 tbsp sugar, 1/8 tsp salt, 1 1/2 tbsp vanilla bean paste, and 3 1/2 tbsp cornstarch. Whisk everything together until it forms a smooth, pale-yellow mixture.

Gradually add 1/4 of the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling. Slowly pour in the rest of the milk, continuing to stir.

Transfer the mixture back into the saucepan and cook over medium-low heat, whisking continuously. After about 8-12 minutes, the mixture should thicken and form soft peaks. Once thickened, remove the saucepan from the heat and stir in 3 tbsp of unsalted butter until melted and fully incorporated. Cover the pastry cream with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Chill in the fridge until completely cold, about 1-2 hours.

2. Prepare the Sugar Cookies:

While the pastry cream chills, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

In a large bowl, whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set this dry mixture aside.

In another large bowl, use an electric mixer (or stand mixer) to cream together 1 cup unsalted butter and 1 1/4 cups granulated sugar. Beat on high speed for about 2 minutes until the mixture is light and fluffy. Add in 1 egg and 1 tbsp vanilla bean paste, mixing until well combined and pale in color.

Slowly add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Be careful not to overmix. Your dough should be soft but not sticky.

3. Shape the Cookies:

Scoop the dough into balls using a cookie scoop and roll them in 1/2 cup of sugar. Place them on the prepared cookie sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingers to form cookie shapes.

Bake the cookies in the preheated oven for 9-10 minutes or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

4. Assemble the Cookies:

Once the cookies are fully cooled, transfer the chilled pastry cream into a piping bag fitted with a small circular tip. Pipe a generous amount of pastry cream onto each cookie.

Sprinkle about 1 teaspoon of sugar over the pastry cream on each cookie. Using your kitchen torch, carefully brûlée the sugar until it’s golden brown and crispy. Let the cookies cool for 10 minutes after brûléeing, then enjoy!

Notes

  • Thickening the pastry cream: If your cream doesn’t thicken, ensure you’ve cooked it long enough, stirring constantly. Cornstarch is key to getting the right consistency.
  • Prevent overbaking the cookies: Keep an eye on the cookies while they bake. They should have golden edges but still be soft in the middle. They’ll firm up as they cool.
  • Substituting ingredients: You can make these cookies dairy-free by substituting plant-based butter and milk, though the texture and flavor may vary slightly.
  • No torch? If you don’t have a kitchen torch, you can use your oven’s broiler, but be careful as it can burn the sugar quickly.

Find it online: https://susanrecipes.com/creme-brulee-cookies-the-perfect-blend-of-classic-dessert-and-cookie-delight/