Crème Brûlée Cookies Recipe

If you’re hunting for a showstopping treat that marries the creamy decadence of a classic French dessert with all the satisfying bite of a homemade cookie, these Crème Brûlée Cookies are about to become your new obsession. Imagine a buttery, golden cookie cradling a smooth pastry cream, all crowned with that iconic crackly sugar top—every bite is a mini celebration. Whether you’re looking to impress guests or simply pamper yourself, this delightful twist on crème brûlée guarantees extra smiles, especially when you bring out the torch to finish them off!

this Recipe

Ingredients You’ll Need

The magic of these Crème Brûlée Cookies comes from simple, quality ingredients—each one has a role to play in creating that wonderful contrast of textures and layers of flavor. Let’s break down what you’ll need and why it matters!

• Unsalted butter: Provides a rich, creamy base and keeps your cookies soft and tender.
• Granulated sugar: Not only sweetens the cookie but caramelizes for the brûlée crust and adds crackly texture.
• Brown sugar: Adds moisture and a hint of molasses flavor, making the cookie base even more irresistible.
• Egg: Holds everything together and gives the cookies structure.
• Vanilla extract: Delivers deep, bakery-style flavor to both the cookies and the pastry cream.
• All-purpose flour: Forms the sturdy backbone of the cookies while still keeping them soft and chewy.
• Baking soda: Ensures a gentle lift, so your cookies spread just right in the oven.
• Salt: A pinch balances out all the sweetness.
• Whole milk (for pastry cream): Makes the filling rich and silky-smooth—no skimping here!
• Cornstarch (for pastry cream): Thickens the pastry cream for that dreamy, custard-like consistency.
• Egg yolks (for pastry cream): Bring glorious richness and that sunny yellow color to your filling.
• Butter (for pastry cream): Melts in for a luscious, velvet finish.
• Extra granulated sugar (for brûlée topping): The final pièce de résistance that becomes crackly with a quick torch or broiler blast.

How to Make Crème Brûlée Cookies

Step 1: Make the Pastry Cream Filling

Start by prepping the heart of these Crème Brûlée Cookies: the silky pastry cream. In a small saucepan, whisk together whole milk, sugar, and cornstarch over medium heat to help it thicken. While that warms up, whisk your egg yolks in a separate bowl. Temper the yolks by whisking in a bit of hot milk, then combine everything back in the pan and stir constantly until it thickens up, about 4–5 minutes. Off the heat, stir in vanilla and butter for that glossy, sweet finish. Press plastic wrap directly on the cream’s surface to prevent a skin from forming and chill it in the fridge until completely cold and thick.

Step 2: Make the Cookie Dough

While the pastry cream chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—a handheld mixer makes this a breeze! Beat in the egg and vanilla. In a second bowl, whisk your flour, baking soda, and salt, then gradually stir the dry ingredients into the wet mixture until a soft, scoopable dough forms.

Step 3: Shape and Bake the Cookies

Scoop the dough into tablespoon-sized balls and set them on your prepared baking sheet. Flatten them gently, then use your thumb or the back of a spoon to press a small well into the center of each cookie—this will house your rich pastry cream later. Bake for 9–11 minutes, just until the edges are turning golden and the centers look set. Give the cookies time to cool completely on a wire rack. Patience here is totally worth it!

Step 4: Assemble and Fill

With your cookies cooled and pastry cream perfectly chilled, fill each well with about a teaspoon of pastry cream. The contrast of the buttery cookie against the cool, smooth custard is honestly irresistible, but hold off on devouring just yet—we’ve got the brûlée magic left to do!

Step 5: Brûlée the Tops

Sprinkle a thin, even layer of granulated sugar over the filled center of each cookie. Now, for the moment that truly sets Crème Brûlée Cookies apart: use a kitchen torch to caramelize the sugar, moving in slow circles until it’s golden and crackling. Don’t have a torch? You can pop the cookies under a hot broiler for 1–2 minutes—just keep an eagle eye on them so they don’t overdo. Let the caramelized tops firm up, then get ready to wow your taste buds!

How to Serve Crème Brûlée Cookies

Garnishes

A little flourish goes a long way. Try topping your Crème Brûlée Cookies with a tiny pinch of flaky sea salt right after torching—the salt brings out all that caramel goodness. A few fresh berries or a tiny mint sprig perched on the cream can add color and an elegant touch, especially for parties or brunch tables.

Side Dishes

As rich as these cookies already are, they shine next to a scoop of vanilla bean ice cream, a handful of mixed berries, or a cup of bold espresso. If you’re hosting a dessert spread, Crème Brûlée Cookies are a fabulous partner for a fruit salad or even a platter of macarons for that extra French flair.

Creative Ways to Present

Arrange your cookies on a chic tiered stand for a high-tea vibe, or box them up with parchment as a gourmet edible gift. Hosting a dinner party? Serve the cookies on individual plates with a dusting of powdered sugar and a drizzle of salted caramel for a dramatic finish. You could even stack smaller cookies and skewer them with sprigs of rosemary for a festive touch at the holidays!

Make Ahead and Storage

Storing Leftovers

Store any leftover Crème Brûlée Cookies in an airtight container in the refrigerator; the pastry cream filling makes chilling essential for freshness. For best results, hold off on brûléeing the tops until just before serving to keep the signature crackly sugar shell from getting soft.

Freezing

You can freeze the plain, baked cookies for up to two months—simply layer them between sheets of parchment in a freezer-safe container. Let the cookies thaw before filling and torching. While pastry cream doesn’t freeze perfectly, it keeps well in the fridge for up to three days, so prep it ahead if you’re planning to host!

Reheating

There’s no need to reheat these cookies since they’re best enjoyed chilled, but before serving, let the cookies rest at room temperature briefly to take the chill off. If you held off on caramelizing, sprinkle and brûlée the tops right before enjoying for maximum crunch.

FAQs

Do I need a kitchen torch to make Crème Brûlée Cookies?

While a kitchen torch gives you the most even caramelization and is super fun to use, you can easily achieve a golden brûlée crust by placing the sugared cookies under a hot broiler for about 1–2 minutes. Just watch closely to prevent burning!

Can I make Crème Brûlée Cookies ahead of time?

Absolutely! Bake the cookies and prepare the pastry cream a day in advance. Simply assemble and torch the sugar just before serving so the top stays crisp and dramatic, just like classic crème brûlée.

What can I use instead of whole milk for the pastry cream?

Whole milk delivers the richest flavor and texture, but if you need to substitute, half-and-half or a plant-based milk with a bit of added fat can work. Keep in mind, the consistency and flavor may differ slightly.

Why does my brûlée topping turn out soft instead of crisp?

The hallmark of Crème Brûlée Cookies is the contrast between creamy filling and crisp sugar shell! Make sure the sugar layer is thin and evenly spread, and caramelize just until amber and bubbling. Humidity or refrigerating after torching can also soften the top, so brûlée immediately before serving when possible.

Can I double or halve this recipe?

Yes! This recipe is flexible—double it for a party or halve it if you’re just baking for two. Just be sure to adjust baking time slightly and keep an eye on your pastry cream, as smaller batches can thicken up faster.

Final Thoughts

If you’re looking for a dessert that draws oohs and aahs (and leaves plates absolutely spotless), Crème Brûlée Cookies are the answer. They combine everything you love about the timeless French favorite but deliver it in a whimsical, shareable form. Go ahead—give this recipe a try, and don’t be surprised if it quickly becomes your most-requested sweet!

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