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Creme Brûlée Cookies Recipe

Creme Brûlée Cookies Recipe
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★★★★★

5.1 from 22 reviews

These Creme Brûlée Cookies combine the rich, creamy texture of classic vanilla pastry cream with a crisp, sweet sugar cookie base. Finished with a caramelized brûlée sugar topping, they offer a delightful contrast of creamy custard and crunchy sweetness in every bite, perfect for impressing guests or treating yourself to a gourmet dessert at home.

Ingredients

Scale

Vanilla 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

Sugar Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (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)

Brûlée Topping

  • 1/2 cup (100 g) granulated white sugar (for topping)

Instructions

  1. Heat the Milk: In a medium saucepan, heat the whole milk over medium-low heat just until steaming. Then reduce the heat to low and keep warm until ready to use.
  2. Mix Egg Yolk Base: In a large bowl, whisk together egg yolks, 1 cup plus 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth. The mixture will thicken as you whisk.
  3. Incorporate Milk: Slowly add about one quarter of the warm milk to the egg mixture while whisking vigorously to temper the eggs. Then gradually add the remaining milk and stir to combine fully.
  4. Cook Pastry Cream: Transfer the mixture back to the saucepan and cook over medium-low heat, whisking constantly for 8-12 minutes, until thickened and soft peaks form when whisked.
  5. Add Butter and Chill: Remove from heat and stir in cubed unsalted butter until smooth. Cover the pastry cream with plastic wrap directly on the surface to prevent a skin and refrigerate until completely cold.
  6. Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  7. Prepare Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  8. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat softened butter with 1 1/4 cups sugar on high speed until fluffy, about 2 minutes.
  9. Add Egg and Vanilla: Mix in the egg and 1 tbsp vanilla bean paste on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
  10. Combine Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until the dough comes together.
  11. Shape Cookies: Using a large cookie scoop, form dough into balls. Roll each ball in 1/2 cup sugar to coat.
  12. Arrange and Flatten: Place the sugar-coated dough balls on prepared cookie sheets, spacing well apart, and slightly flatten each ball.
  13. Bake Cookies: Bake 6 cookies at a time for 9-10 minutes until edges are set but centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  14. Pipe Pastry Cream: Transfer chilled pastry cream into a piping bag fitted with a small round tip. Pipe a dollop of cream in the center of each cooled cookie.
  15. Brûlée the Sugar Topping: Sprinkle about 1 teaspoon of granulated sugar over the cream on each cookie. Use a kitchen torch to caramelize the sugar until golden brown and fragrant, resembling roasted marshmallows.
  16. Cool and Serve: Allow the brûlée topping to cool and set for 10 minutes before serving. For best texture, add the pastry cream just before serving to prevent sogginess.

Notes

  • Use vanilla bean paste or high-quality vanilla extract for best flavor in both the pastry cream and cookie dough.
  • Be sure to pipe the pastry cream onto the cookies only right before serving, as the cookies will become soggy if left assembled for several hours.
  • If you don’t have a kitchen torch, you can briefly place the sugared cookies under a broiler set on high, watching closely to caramelize the sugar without burning.
  • Chilling the pastry cream completely is crucial for easy piping and optimal texture.
  • The cookie dough can be refrigerated for up to 2 days before baking if needed.
  • Whole milk yields a richer pastry cream compared to lower fat milk options.

Nutrition

Keywords: Creme Brûlée Cookies, Vanilla Pastry Cream Cookies, Caramelized Sugar Cookies, Dessert Cookies, Gourmet Cookies

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