Name: Creme Brûlée Cookies Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 2 1/4 cups (540 ml) whole milk; 6 egg yolks; 1 cup + 2 tbsp (225 g) granulated white sugar; 1/8 tsp salt; 1 1/2 tbsp vanilla bean paste; 3 1/2 tbsp (28 g) cornstarch; 3 tbsp (42 g) unsalted butter, cut in cubes; 2 1/2 cups (313 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cup (250 g) granulated white sugar; 1 cup (224 g) unsalted butter, softened; 1 egg; 1 tbsp vanilla bean paste; 1/2 cup (100 g) granulated white sugar (for rolling the dough); 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

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Introduction

These Crème Brûlée Cookies perfectly combine the creamy richness of classic pastry cream with a crisp, sugary cookie base. Topped with caramelized sugar, they offer a delightful twist on a beloved dessert that’s sure to impress.

The image shows several round cookies on a white marbled surface, each with a thick base layer of soft, pale dough that looks slightly crumbly. On top of this base is a smooth, glossy layer of cinnamon sugar filling with a golden brown caramelized swirl. One cookie in the center has a bite taken out of it, revealing the soft texture inside. The cookies have a light, warm color palette with shades of cream, light brown, and caramel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (540 ml) whole milk
6 egg yolks
1 cup + 2 tbsp (225 g) granulated white sugar
1/8 tsp salt
1 1/2 tbsp vanilla bean paste
3 1/2 tbsp (28 g) cornstarch
3 tbsp (42 g) unsalted butter, cut in cubes
2 1/2 cups (313 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup (250 g) granulated white sugar
1 cup (224 g) unsalted butter, softened
1 egg
1 tbsp vanilla bean paste
1/2 cup (100 g) granulated white sugar (for rolling the dough)
1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Instructions

Step 1: For the vanilla pastry cream, heat the milk in a medium saucepan over medium-low heat until steaming, then reduce heat to low.
Step 2: In a large bowl, whisk together egg yolks, 1 cup + 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
Step 3: Gradually add 1/4 of the warmed milk into the egg mixture while stirring vigorously, then add the remaining milk and combine.
Step 4: Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly for 8-12 minutes, until thick and soft peaks form.
Step 5: Remove from heat, stir in the cubed butter until smooth, cover with plastic wrap directly on the surface to prevent skin, and chill until cold.
Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: In a large bowl, whisk flour, baking powder, and salt; set aside.
Step 8: Using an electric mixer, cream softened butter with 1 1/4 cups sugar on high speed for about 2 minutes until fluffy.
Step 9: Add egg and vanilla bean paste; mix on medium speed until pale and fluffy, about 1-2 minutes.
Step 10: Slowly add dry ingredients, mixing on low speed just until dough comes together.
Step 11: Scoop dough into balls, roll each in 1/2 cup sugar, and place on prepared sheets, flattening slightly. Bake 6 cookies at a time.
Step 12: Bake for 9-10 minutes, cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Step 13: Once cookies are cool, fill a piping bag fitted with a small round tip with chilled pastry cream; pipe cream onto each cookie.
Step 14: Sprinkle about 1 teaspoon sugar over each pastry cream topping and brûlée with a kitchen torch until golden and caramelized.
Step 15: Let the cookies cool for 10 minutes after torching, then serve immediately for best texture and flavor.

Tips & Variations

Use a high-quality vanilla bean paste for the most authentic flavor in both the cream and cookie dough.
For a fun twist, try adding a pinch of cinnamon or cardamom to the cookie dough.
Brûlée the sugar topping right before serving to keep cookies crisp and prevent sogginess.

Storage

Store the baked cookies and chilled pastry cream separately in airtight containers in the refrigerator for up to 3 days. Assemble and brûlée the cookies just before serving, as the pastry cream will soften the cookie if applied too early. Leftover assembled cookies are best eaten within a few hours.

How to Serve

The image shows several round cinnamon roll sugar cookies placed close together on a white marbled surface. Each cookie has two main layers: the bottom is a light beige, soft-looking cookie base, and the top is a glossy, caramel-colored swirl of cinnamon sugar with a shiny glaze that catches the light. One cookie near the center has a bite taken out of it, revealing the soft and slightly crumbly texture inside. The swirls on each cookie range from golden brown to deep amber, with some darker spots from the caramelization. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance and kept covered in the refrigerator. Just be sure to let it come to room temperature and stir gently before using.

What if I don’t have a kitchen torch for the brûlée topping?

You can place the sugar-topped cookies under a hot broiler for a minute or two, watching closely to avoid burning. However, the torch offers more control for even caramelization.