Description
These Crème Brûlée Cookies combine the classic flavors of crème brûlée with the texture of a soft, chewy sugar cookie. A rich vanilla pastry cream sits atop a buttery cookie base, finished with a crackly, caramelized sugar topping. Perfect for impressing guests or indulging in a gourmet treat at home.
Ingredients
Scale
For the Vanilla Pastry Cream
- 2 ¼ cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- ⅛ tsp salt
- 1 ½ tbsp vanilla bean paste
- 3 ½ tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut into cubes
- For the Sugar Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
For the Brûlée Topping
- ½ cup (100 g) granulated white sugar
Instructions
- Prepare the pastry cream: In a medium saucepan, heat the milk over medium-low heat until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth. Gradually whisk in a small amount of the hot milk to temper the eggs. Slowly add the rest while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thick and soft peaks form. Remove from heat, stir in the butter until smooth, and transfer to a bowl. Cover with plastic wrap pressed against the surface and refrigerate until completely chilled.
- Make the cookie dough: In a large bowl, whisk together flour, baking powder, and salt. In a separate mixing bowl, beat the butter and sugar with an electric mixer on high speed until light and fluffy, about two minutes. Add the egg and vanilla bean paste, beating until pale and creamy. Gradually mix in the dry ingredients on low speed until a soft dough forms.
- Shape and bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the cookie dough into balls and roll them in granulated sugar. Place on the prepared baking sheet, spacing them apart, and gently press each cookie down slightly. Bake for 9-10 minutes until the edges are set and golden. Let them cool on the baking sheet for five minutes before transferring them to a wire rack.
- Assemble and brûlée the cookies: Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe a swirl onto each cooled cookie. Sprinkle about one teaspoon of granulated sugar evenly over the top. Using a kitchen torch, caramelize the sugar until golden and crisp. Let the cookies sit for 10 minutes before serving to allow the sugar to harden.
Notes
- If using a broiler instead of a torch, place the cookies under high heat for 1-2 minutes while watching closely to prevent melting.
- For extra stability, chill the cookies for 10 minutes before adding the pastry cream.
- Store unassembled cookies at room temperature in an airtight container and pastry cream in the fridge. Assemble just before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg