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Creme Brûlée Cookies Recipe

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★★★★★

4.9 from 121 reviews

These Creme Brûlée Cookies combine the creamy, custard-inspired flavor of classic creme brûlée with a crisp, buttery cookie base. Featuring a rich pastry cream center and a caramelized sugar topping, these cookies offer a delightful balance of smooth filling and crunchy sweetness, perfect for dessert or an indulgent snack.

Ingredients

Scale

Pastry Cream

  • 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

Cookie Dough

  • 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

Toppings

  • 1/2 cup (100 g) granulated white sugar (for rolling the dough)
  • 1/2 cup (100 g) granulated white sugar (for caramelizing the topping)

Instructions

  1. Prepare the Pastry Cream: In a saucepan, gently heat the whole milk until it starts to simmer. Meanwhile, whisk together the egg yolks, sugar, cornstarch, salt, and vanilla bean paste in a bowl until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
  2. Thicken the Pastry Cream: Cook the mixture over medium heat, whisking continuously until it thickens and comes to a gentle boil. Remove from heat, stir in the butter cubes until fully melted and incorporated, then cover with plastic wrap touching the surface and refrigerate until completely chilled.
  3. Make the Cookie Dough: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla bean paste until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms evenly.
  5. Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Roll the dough into small balls, then roll each ball in granulated sugar to coat. Place the balls on baking sheets, spaced apart.
  6. Create Indentations and Fill: Using your thumb or the back of a small spoon, create a small indentation in the center of each dough ball. Fill each indentation with about a teaspoon of the chilled pastry cream.
  7. Bake the Cookies: Bake the filled cookies in the preheated oven for about 9 minutes, or until the edges are golden and the dough is set.
  8. Cool the Cookies: Remove the cookies from the oven and transfer to cooling racks. Allow them to cool completely before adding the finishing touch.
  9. Caramelize the Sugar Topping: Sprinkle about a teaspoon of granulated sugar on top of the pastry cream on each cookie. Using a kitchen torch, carefully caramelize the sugar until golden and crisp, creating the signature brûlée topping.

Notes

  • Ensure the pastry cream is fully chilled before filling the cookies to prevent them from spreading during baking.
  • Use vanilla bean paste for an intense, authentic vanilla flavor similar to creme brûlée.
  • If you do not have a kitchen torch, you can briefly broil the cookies on a high rack, watching carefully to avoid burning the sugar.
  • Store cookies in an airtight container in the refrigerator for up to 3 days; caramelized sugar topping is best enjoyed fresh.

Keywords: Creme Brûlée Cookies, custard cookies, vanilla bean cookies, caramelized sugar topping, French dessert cookies

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