Discover a divine treat featuring delicate, buttery sugar cookies filled with silky vanilla pastry cream. A caramelized sugar topping offers an irresistible crunch and contrast to the soft base. Each bite reveals an enchanting fusion of textures and flavors that captivate the senses, transforming dessert into a truly indulgent experience.
I recently experimented with a recipe for Creme Brulee Cookies and found they turned out pretty amazing. I used 1 cup unsalted butter, softened along with 3/4 cup granulated sugar and 1/2 cup light brown sugar to get that perfect chewy and buttery texture.
I mixed in 1 large egg and 1 teaspoon vanilla extract before adding 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt. The cookie dough became soft and easy to handle and then I made a creamy vanilla pastry cream using 1 cup whole milk, 1 cup heavy cream, 4 egg yolks, 1/2 cup granulated sugar, 2 tablespoons cornstarch and another teaspoon vanilla extract.
I topped each cookie with coarse granulated sugar that I caramelized until crisp. I love how these cookies remind me of those Lemon Creme Brulee Cookies I used to see in dessert recipes.
They are a unique take on sweet snacks that are great for any occasion.
Why I Like this Recipe
1. I love how these cookies are both soft and chewy at the same time. The buttery base and the rich, creamy pastry cream on top make every bite feel like a little indulgence.
2. I’m really into the vanilla flavor in the pastry cream. Its rich, sweet taste kinda reminds me of my childhood desserts and it makes the cookie taste extra special.
3. The crunchy, caramelized sugar on top is the best part ever. I love using a kitchen torch or even my broiler to get that perfect crispy finish, and it totally elevates the whole treat.
4. Making these cookies fills my kitchen with an amazing aroma which instantly boosts my mood – its like a mini celebration every time I bake them.
Ingredients
- Unsalted butter provides rich flavor and moisture without added salt enhancing controlled taste.
- Granulated sugar adds sweetness and tender texture; offers simple carbohydrates for energy.
- All-purpose flour gives structure and binding power while offering simple carbohydrates.
- Whole milk enriches cookies with creaminess and proteins, aiding in soft texture.
- Heavy cream boosts decadence and moisture, adding fats that create indulgent richness.
- Egg binds ingredients and adds protein, making cookies moist and cohesive.
- Coarse sugar caramelizes tops for crunchy texture and extra burst of sweetness.
- Light brown sugar contributes moist texture and subtle molasses flavor for complexity.
- Baking powder helps cookies rise to light and airy perfection.
- Vanilla extract enhances overall flavor with a warm, inviting aroma that brightens every bite.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup granulated sugar (for the pastry cream)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (or the seeds scraped from 1/2 a vanilla bean)
- Coarse granulated sugar for caramelizing, about 1 tablespoon per cookie
How to Make this
1. Start by making the vanilla pastry cream. In a small saucepan, heat the whole milk and heavy cream over medium heat until it begins to steam. Meanwhile, in a bowl, whisk together the egg yolks, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract (or the seeds scraped from 1/2 a vanilla bean).
2. Slowly pour about 1/3 of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the rest of the milk and cream.
3. Cook the mixture over medium-low heat, stirring constantly, until it thickens into a creamy custard. Once thickened (it should coat the back of a spoon), remove it from the heat, strain if needed, and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill the pastry cream in the fridge until ready to use.
4. Preheat your oven to 350°F and line a baking sheet with parchment paper.
5. In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. Beat in one large egg and 1 teaspoon vanilla extract until combined.
6. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually mix the dry ingredients into the butter mixture until just combined.
7. Drop rounded tablespoons of the cookie dough onto your prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to get a slight golden color. Let the cookies cool completely on a rack.
8. Once the cookies are cool, top each one with a generous dollop of the chilled vanilla pastry cream. Sprinkle about 1 tablespoon of coarse granulated sugar evenly on top of the cream.
9. Carefully use a kitchen torch to melt and caramelize the sugar until it bubbles and forms a crisp top. Alternatively, you can place the cookies under a preheated broiler for 1-2 minutes, but watch them closely so they don’t burn.
10. Allow the caramelized topping to cool for a minute or two, then serve and enjoy these yummy creme brulee cookies!
Equipment Needed
1. A small saucepan for heating the milk and cream
2. A heat-resistant bowl for whisking the egg yolks with sugar and cornstarch
3. A whisk for mixing the pastry cream ingredients
4. A measuring cup for liquids like milk and cream, and spoons for measuring dry ingredients
5. A spatula or wooden spoon to stir the pastry cream while it cooks
6. A fine mesh strainer (optional) to remove any lumps from the thickened cream
7. Plastic wrap to cover the pastry cream as it chills
8. A refrigerator to chill the vanilla pastry cream
9. An oven preheated to 350°F along with a baking sheet lined with parchment paper for the cookies
10. A large mixing bowl along with an electric or hand mixer to beat the butter, sugars, egg, and vanilla
11. A separate bowl for whisking together the dry ingredients (flour, baking powder, salt)
12. A tablespoon or cookie scoop for dropping dough onto the baking sheet
13. A cooling rack to let the baked cookies cool completely
14. A kitchen torch for caramelizing the coarse granulated sugar atop the pastry cream, or a broiler if you dont have a torch
FAQ
Creme Brûlée Cookies Recipe Substitutions and Variations
- If you dont have unsalted butter, you can use salted butter and just reduce the extra salt a bit
- If light brown sugar isnt available, try using dark brown sugar or even a bit of molasses mixed with granulated sugar
- For heavy cream, you could use evaporated milk or blend whole milk with a little melted butter to give it some richness
- Instead of whole milk, almond milk or another plant based milk might work, though the flavor will be a bit different
- If you run out of cornstarch, a tablespoon of all-purpose flour can be used as a thickener in the pastry cream
Pro Tips
1. Make sure to let your pastry cream chill thoroughly before spreading it on the cookies; this helps it hold its shape and prevents it from melting too fast when you’re caramelizing the sugar.
2. When you’re tempering the egg yolks, go slowly and whisk constantly, even if it feels a bit tedious, because it really helps avoid any clumps in your custard.
3. Don’t rush the cooling process for the cookies; if they’re even a little warm when you add the cream, the texture can get all wonky and messy.
4. If you’re using a kitchen torch to caramelize the sugar, practice on a small amount before doing the cookies so you can get the hang of how much heat and time it takes to get that perfect crisp top.
Creme Brûlée Cookies Recipe
My favorite Creme Brûlée Cookies Recipe
Equipment Needed:
1. A small saucepan for heating the milk and cream
2. A heat-resistant bowl for whisking the egg yolks with sugar and cornstarch
3. A whisk for mixing the pastry cream ingredients
4. A measuring cup for liquids like milk and cream, and spoons for measuring dry ingredients
5. A spatula or wooden spoon to stir the pastry cream while it cooks
6. A fine mesh strainer (optional) to remove any lumps from the thickened cream
7. Plastic wrap to cover the pastry cream as it chills
8. A refrigerator to chill the vanilla pastry cream
9. An oven preheated to 350°F along with a baking sheet lined with parchment paper for the cookies
10. A large mixing bowl along with an electric or hand mixer to beat the butter, sugars, egg, and vanilla
11. A separate bowl for whisking together the dry ingredients (flour, baking powder, salt)
12. A tablespoon or cookie scoop for dropping dough onto the baking sheet
13. A cooling rack to let the baked cookies cool completely
14. A kitchen torch for caramelizing the coarse granulated sugar atop the pastry cream, or a broiler if you dont have a torch
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup granulated sugar (for the pastry cream)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (or the seeds scraped from 1/2 a vanilla bean)
- Coarse granulated sugar for caramelizing, about 1 tablespoon per cookie
Instructions:
1. Start by making the vanilla pastry cream. In a small saucepan, heat the whole milk and heavy cream over medium heat until it begins to steam. Meanwhile, in a bowl, whisk together the egg yolks, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract (or the seeds scraped from 1/2 a vanilla bean).
2. Slowly pour about 1/3 of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the rest of the milk and cream.
3. Cook the mixture over medium-low heat, stirring constantly, until it thickens into a creamy custard. Once thickened (it should coat the back of a spoon), remove it from the heat, strain if needed, and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill the pastry cream in the fridge until ready to use.
4. Preheat your oven to 350°F and line a baking sheet with parchment paper.
5. In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. Beat in one large egg and 1 teaspoon vanilla extract until combined.
6. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually mix the dry ingredients into the butter mixture until just combined.
7. Drop rounded tablespoons of the cookie dough onto your prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to get a slight golden color. Let the cookies cool completely on a rack.
8. Once the cookies are cool, top each one with a generous dollop of the chilled vanilla pastry cream. Sprinkle about 1 tablespoon of coarse granulated sugar evenly on top of the cream.
9. Carefully use a kitchen torch to melt and caramelize the sugar until it bubbles and forms a crisp top. Alternatively, you can place the cookies under a preheated broiler for 1-2 minutes, but watch them closely so they don’t burn.
10. Allow the caramelized topping to cool for a minute or two, then serve and enjoy these yummy creme brulee cookies!
