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Creme Brûlée Cookies

Creme Brûlée Cookies

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Indulge in the delightful fusion of chewy sugar cookies and rich vanilla pastry cream with these exquisite Creme Brûlée Cookies. Each cookie features a soft, chewy texture and is elegantly topped with a caramelized sugar layer, reminiscent of the classic dessert. Perfect for any occasion, these cookies are sure to impress your guests or satisfy your sweet cravings. With straightforward preparation steps, you’ll find that making these cookies is just as enjoyable as eating them. Whether served warm or stored for later, they offer a taste experience that’s both unique and satisfying.

Ingredients

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  • 2 1/4 cups whole milk
  • 6 egg yolks
  • 1 cup + 2 tbsp granulated white sugar
  • 1/8 tsp salt
  • 1 1/2 tbsp vanilla bean paste
  • 3 1/2 tbsp cornstarch
  • 3 tbsp unsalted butter, cut in cubes
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup granulated white sugar
  • 1 cup unsalted butter, softened
  • 1 egg
  • 1 tbsp vanilla bean paste
  • 1/2 cup granulated white sugar (for rolling the dough in)
  • 1/2 cup granulated white sugar (for the brulee topping)

Instructions

  1. Prepare the Pastry Cream: Heat whole milk until simmering. Whisk egg yolks, sugar, salt, and vanilla bean paste together. Gradually add cornstarch, then temper eggs with hot milk. Return to heat, stirring until thickened, then mix in butter. Cool and refrigerate.
  2. Make the Cookie Dough: Preheat oven to 350°F (175°C). Beat softened butter and sugar until fluffy; add egg and vanilla bean paste. In another bowl, combine flour, baking powder, and salt; mix dry ingredients into wet until fully combined.
  3. Assemble Cookies: Flatten dough portions in your hand and place pastry cream in the center. Fold edges over cream to seal and roll into balls.
  4. Bake Cookies: Roll each ball in sugar and place on parchment-lined sheets. Bake for 9 minutes until edges are golden but centers remain soft.
  5. Finish with Topping: Cool slightly before sprinkling with sugar and caramelizing with a kitchen torch.

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