Introduction

Creme Brûlée Cookies bring together the rich, creamy flavor of classic crème brûlée with the comforting crispness of a sugar cookie. These delightful treats feature a luscious pastry cream center, topped with a perfectly caramelized sugar crust. They are an elegant and delicious twist to your usual cookie lineup.

The image shows close-up soft cookies with a thick layer of glossy caramel-colored topping sprinkled with fine dark cinnamon powder on each cookie. One cookie is broken in half and positioned on top, revealing a smooth, creamy light yellow filling inside. The cookies have a light golden-brown base with a slightly rough texture. They are placed closely together on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

1/2 cup (100 g) granulated white sugar (for rolling the dough in)

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

Instructions

Step 1: Prepare the pastry cream by bringing the milk to a simmer in a saucepan. Meanwhile, whisk egg yolks with 1 cup + 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan over medium heat. Cook, stirring frequently, until thickened. Remove from heat and stir in the cubed butter until smooth. Cover and chill until firm.

Step 2: In a large bowl, cream the softened butter with 1 1/4 cup sugar until light and fluffy. Beat in the egg and 1 tbsp vanilla bean paste. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Chill the dough if it feels too soft.

Step 3: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball thoroughly in the 1/2 cup sugar reserved for coating. Place on a baking sheet lined with parchment paper and use your thumb or the back of a spoon to create an indentation in the center of each cookie.

Step 4: Fill each indentation with a small spoonful of the chilled pastry cream. Bake the cookies for about 9 minutes or until the edges just start to turn golden. Allow cookies to cool completely on a wire rack.

Step 5: Once cool, sprinkle about a teaspoon of the remaining 1/2 cup granulated sugar on top of each pastry cream filling. Use a kitchen torch to carefully caramelize the sugar until it forms a crispy, golden brûlée topping. Let the caramelized sugar set briefly before serving.

Tips & Variations

Use high-quality vanilla bean paste or extract to enhance the rich flavor of both the pastry cream and cookie dough.

If you don’t have a kitchen torch, you can place the cookies under a broiler for a minute or two—watch them carefully to prevent burning.

For a citrus twist, add a teaspoon of finely grated lemon or orange zest to the cookie dough.

Make sure the pastry cream is fully chilled and firm before filling the cookies to prevent them from becoming too soft or runny.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days to keep the pastry cream fresh. It’s best to caramelize the sugar topping just before serving to maintain the crisp texture. To reheat, bring cookies to room temperature and briefly use a kitchen torch to refresh the brûlée topping.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to two days in advance and refrigerated until ready to use. Make sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

What if I don’t have vanilla bean paste?

You can substitute the vanilla bean paste with an equal amount of pure vanilla extract. While the flavor won’t have the speckled appearance or as intense a vanilla profile, it will still be delicious.