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Crème Brûlée Cookies Recipe

Crème Brûlée Cookies Recipe
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4.9 from 14 reviews

These Crème Brûlée Cookies are a delightful twist on the classic French dessert, featuring a buttery cookie base filled with luscious pastry cream and topped with a caramelized sugar crust.

Ingredients

Units Scale

For the cookies:

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the pastry cream filling:

  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter

For the brûlée topping:

  • 1/4 cup granulated sugar (for caramelizing)

Instructions

  1. Make the pastry cream first: In a small saucepan over medium heat, whisk together milk, sugar, and cornstarch. In a separate bowl, whisk the egg yolks. Slowly add a bit of the warm milk to the yolks to temper, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 4–5 minutes). Remove from heat, stir in vanilla and butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it against the surface), and refrigerate until cool.
  2. Make the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet until a soft dough forms. Scoop dough into tablespoon-sized balls and flatten slightly. Use your thumb or the back of a spoon to create a small well in the center of each. Bake for 9–11 minutes or until the edges are lightly golden. Remove from oven and cool completely.
  3. Assemble the cookies: Once cookies are cool and pastry cream is chilled, fill each well with about 1 teaspoon of pastry cream. Sprinkle a thin, even layer of granulated sugar over each cookie and use a kitchen torch to caramelize until golden and crisp. Let cool slightly before serving.

Notes

  • If you don’t have a kitchen torch, place cookies under the broiler for 1–2 minutes—but watch closely!
  • Store cookies in the fridge and brulée the tops just before serving for best texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/creme-brulee-cookies-recipe-2/