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Creme Brûlée Cookies Recipe

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★★★★

4 from 33 reviews

Creme Brûlée Cookies combine chewy sugar cookie bases with a rich, creamy vanilla pastry cream filling and a crispy caramelized sugar topping. Inspired by the classic French dessert, these decadent cookies offer a delightful texture contrast and deep vanilla flavor, perfect for dessert lovers looking for a fun and elegant treat.

Ingredients

Pastry Cream

  • Whole Milk: 1 1/2 cups
  • Granulated White Sugar: 1 cup (divided between pastry cream and dough)
  • Egg Yolks: 2 large (for pastry cream)
  • Vanilla Bean Paste: 2 teaspoons
  • Cornstarch: 2 tablespoons
  • Salt: 1/2 teaspoon (divided between pastry cream and dough)
  • Unsalted Butter: 1 cup (for pastry cream and dough combined, see instructions)

Cookie Dough

  • Unsalted Butter: (additional from pastry cream step to total 1 cup)
  • Granulated White Sugar: (remaining from 1 cup total)
  • Eggs: 2 large
  • All-Purpose Flour: 2 1/2 cups
  • Baking Powder: 1 teaspoon
  • Salt: (remaining from 1/2 teaspoon total)

Instructions

  1. Heat Milk: In a saucepan over medium-low heat, warm the milk until it is steaming but not boiling to prepare for the pastry cream.
  2. Mix Egg Mixture: In a bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale in color.
  3. Temper Eggs: Gradually add a small amount of the hot milk into the egg mixture, whisking constantly to avoid scrambling. Then slowly whisk in the remaining milk.
  4. Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly until it thickens. Remove from heat and stir in butter, then let cool slightly before refrigerating to chill.
  5. Prepare Oven and Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  7. Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy, then add eggs and vanilla bean paste; mix until combined.
  8. Add Dry Ingredients: Gradually mix in the dry ingredients into the butter mixture until a cookie dough forms.
  9. Shape Cookies: Roll the dough into balls, then roll each ball in sugar. Slightly flatten each ball onto the parchment-lined baking sheets.
  10. Bake Cookies: Bake cookies in the preheated oven for 9 to 10 minutes until edges are set but centers remain soft.
  11. Cool Cookies: Allow the cookies to cool completely on cooling racks before assembling.
  12. Pipe Pastry Cream: Using a piping bag, pipe the chilled pastry cream onto each cooled cookie in a generous dollop.
  13. Caramelize Sugar Topping: Sprinkle sugar evenly over the pastry cream and use a kitchen torch to caramelize the sugar until golden and crisp. If no torch is available, use the oven broiler carefully.

Notes

  • Make sure to temper the eggs carefully to prevent scrambling while making the pastry cream.
  • Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
  • If you don’t have a kitchen torch, carefully caramelize the sugar topping by placing cookies under a broiler and watching closely to prevent burning.
  • Ensure the cookie dough is firm enough to handle and roll into balls before baking to maintain shape.

Keywords: Creme Brûlée Cookies, creme brulee dessert, vanilla pastry cream cookies, caramelized sugar topping, French dessert cookies, chewy sugar cookies, decadent cookies

Find it online: https://epicrecipebox.com/creme-brulee-cookies-recipe/