Crème Brûlée Cookies

There’s something magical about cracking into the caramelized sugar of a classic crème brûlée. That crisp, golden topping paired with silky vanilla custard is pure indulgence. But what if you could take those flavors and transform them into a soft, chewy cookie? That’s exactly what these Crème Brûlée Cookies do. They combine the best of both worlds: a buttery sugar cookie, luscious vanilla pastry cream, and a crunchy caramelized sugar topping.

This recipe is perfect for beginners because it uses simple baking techniques while introducing an exciting element—brûléeing the sugar. If you’ve never used a kitchen torch before, don’t worry! I’ll walk you through every step to ensure you get perfectly caramelized cookies every time. Plus, you don’t need any fancy ingredients—just pantry staples and a touch of patience.

Why These Crème Brûlée Cookies Are Special

1. Rich and Creamy Vanilla Pastry Cream – The heart of this cookie is a smooth, homemade pastry cream infused with vanilla bean paste. It’s luxurious yet easy to make.
2. Soft and Chewy Sugar Cookies – A classic sugar cookie base provides the perfect balance of texture, with crisp edges and a chewy center.
3. Crackly Caramelized Sugar Topping – The best part of crème brûlée is the crunchy, torched sugar, and these cookies deliver that satisfying crack with every bite.
4. Beginner-Friendly Baking – Even if you’re new to baking, this recipe is approachable. I’ll share troubleshooting tips to help you along the way.

Ingredients and Their Role

For the Sugar Cookies

• Butter – Provides richness and a tender crumb. Use unsalted butter for better control over salt levels.
• Granulated Sugar – Adds sweetness and helps create a slightly crisp edge.
• Egg – Binds the dough and adds moisture for a soft texture.
• Vanilla Bean Paste – Enhances the flavor with deep vanilla notes; you can substitute with pure vanilla extract if needed.
• All-Purpose Flour – Forms the structure of the cookies.
• Baking Powder – Helps the cookies rise slightly, creating a light texture.
• Salt – Balances the sweetness and enhances the flavors.

For the Vanilla Pastry Cream

• Milk – Forms the creamy base of the custard. Whole milk works best for richness.
• Egg Yolks – Provide structure and a velvety texture.
• Granulated Sugar – Sweetens and stabilizes the pastry cream.
• Cornstarch – Thickens the cream, ensuring it holds its shape when piped onto the cookies.
• Vanilla Bean Paste – The key to achieving that classic crème brûlée flavor.
• Butter – Adds silkiness and a slight sheen to the pastry cream.

For the Brûlée Topping

• Granulated Sugar – Forms the caramelized topping when torched.

Ingredient Swaps & Substitutes

• Vanilla Bean Paste → Pure Vanilla Extract (Use an equal amount, though the flavor may be slightly milder.)
• Whole Milk → Half-and-Half or 2% Milk (For a slightly lighter pastry cream.)
• Cornstarch → All-Purpose Flour (Use double the amount, though the texture may be slightly grainier.)

Step-by-Step Instructions

Step 1: Make the Vanilla Pastry Cream

In a medium saucepan, heat the milk over medium-low heat until steaming but not boiling. Meanwhile, in a bowl, whisk together egg yolks, sugar, salt, vanilla, and cornstarch until smooth and pale yellow. Gradually add a small amount of the hot milk while stirring constantly to temper the eggs. Slowly pour the remaining milk into the mixture, then return everything to the saucepan. Cook over medium-low heat, whisking continuously, until thickened and soft peaks form. Remove from heat, stir in butter, and transfer to a bowl. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate until fully chilled.

Step 2: Prepare the Cookie Dough

In a large bowl, whisk together flour, baking powder, and salt. In a separate mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2 minutes). Add the egg and vanilla, beating until pale and creamy. Gradually mix in the dry ingredients on low speed until a soft dough forms.

Step 3: Shape and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into balls and coat them in granulated sugar. Place on the prepared baking sheet, spacing them apart. Lightly press each cookie down to flatten slightly. Bake for 9-10 minutes or until edges are just set and golden. Allow cookies to cool completely before adding the topping.

Step 4: Assemble and Brûlée

Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe a swirl onto each cooled cookie. Sprinkle about 1 teaspoon of sugar over the top. Using a kitchen torch, caramelize the sugar until golden and bubbly. Let the cookies cool for 10 minutes to allow the sugar to harden. Enjoy immediately for the best texture.

Beginner Tips and Notes

• Avoid Scrambled Eggs in the Pastry Cream – Whisk constantly while cooking, and don’t let the mixture boil.
• Achieve Evenly Baked Cookies – Use a cookie scoop to portion dough for uniform sizes.
• How to Tell if Pastry Cream is Ready – It should be thick enough to hold its shape when lifted with a spoon.
• Using a Kitchen Torch – Hold the flame a few inches away and move it in circles to prevent burning one spot.
• No Kitchen Torch? – Try broiling on high for 1-2 minutes, but watch closely to avoid melting the pastry cream.

Serving Suggestions

Pair these cookies with a cup of espresso or a creamy latte to complement their rich flavors. If serving at a party, present them alongside fresh berries for a pop of color.

Storing Leftovers

Crème Brûlée Cookies are best enjoyed the same day they’re made. If you need to store them, keep the sugar cookies and pastry cream separate. Store cookies in an airtight container at room temperature and the pastry cream in the fridge. Assemble and brûlée just before serving.

Try This Recipe and Share Your Thoughts!

I’d love to hear how your Crème Brûlée Cookies turned out! Leave a comment below and share your baking experience. Did you try any ingredient swaps? Have questions about the technique? Let’s chat in the comments.

FAQ About Crème Brûlée Cookies

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