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Homemade Creme Brûlée Cookies with a caramelized swirl, one with a bite taken out to reveal its soft interior.

Creme Brûlée Cookies

4.50 from 2 votes
Soft, chewy Creme Brûlée Cookies topped with creamy vanilla pastry cream and caramelized sugar, making each bite !
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Prep Time 1 minute
Cook Time 9 minutes
Assembly Time 20 minutes
Total Time 30 minutes
Servings: 26 Cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vanilla Pastry Cream:
  • 2 ¼ cups 540 ml whole milk For the base of the pastry cream full-fat milk works best
  • 6 egg yolks Room temperature for better emulsification
  • 1 cup granulated white sugar For sweetness and thickening the cream
  • ⅛ teaspoon salt Balances the sweetness
  • 1 ½ tablespoon vanilla bean paste For rich natural vanilla flavor
  • 3 ½ tablespoon 28 g cornstarch Thickens the cream
  • 3 tablespoon 42 g unsalted butter cut in cubes Adds richness and smooth texture
For the Sugar Cookies:
  • 2 ½ cups 313 g all-purpose flour, spooned and leveled Main flour component use regular or gluten-free for a twist
  • ½ teaspoon baking powder Helps cookies rise slightly
  • ½ teaspoon salt Enhances flavor and balances sweetness
  • 1 ¼ cups 250 g granulated white sugar Sweetens the dough
  • 1 cup 224 g unsalted butter softened Creates a tender texture use unsalted for more control over seasoning
  • 1 egg Room temperature for smooth dough
  • 1 tablespoon vanilla bean paste Imparts natural vanilla flavor
  • ½ cup 100 g granulated white sugar For rolling the dough in adds extra sweetness
  • ½ cup 100 g granulated white sugar For the brulee topping caramelizes beautifully

Equipment

  • 1 Medium saucepan For heating the milk
  • 2 Large mixing bowls One for wet ingredients, one for dry ingredients
  • 1 Electric mixer For creaming butter and sugar (or stand mixer with paddle attachment)
  • 1 Cookie scoop For portioning dough evenly
  • 2 Parchment paper For lining cookie sheets
  • 1 Cooling rack For cooling the cookies after baking
  • 1 Piping bag with small circular tip For piping the pastry cream onto cookies
  • 1 Kitchen torch For brûléeing the sugar topping

Method
 

  1. Heat the milk in a medium saucepan over medium-low heat until it begins to steam. Reduce heat to low and set aside.
  2. In a large bowl, whisk together the egg yolks, sugar, salt, vanilla paste, and cornstarch until smooth and pale yellow.
  3. Gradually add ¼ of the warmed milk to the egg mixture, whisking constantly. Then, pour in the remaining milk and whisk to combine.
  4. Transfer the mixture back to the saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until the cream thickens and forms soft peaks.
  5. Remove from heat and stir in the butter until fully melted and incorporated. Pour into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge until completely cold.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Whisk together the flour, baking powder, and salt in a large bowl, then set aside.
  8. Cream together the softened butter and sugar in a large bowl using an electric mixer on high speed for about 2 minutes until fluffy.
  9. Add the egg and vanilla, and mix on medium speed until the dough is light and pale, about 1-2 minutes.
  10. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
  11. Scoop the dough using a large cookie scoop and roll into balls. Roll each dough ball in sugar until coated.
  12. Place the dough balls on the parchment-lined baking sheets, gently pressing them down to slightly flatten. Bake for 9-10 minutes. Let cool on the sheets for 5 minutes before transferring to a wire rack.
  13. Transfer the cooled pastry cream into a piping bag fitted with a small round tip. Once the cookies are cool, pipe the pastry cream onto each cookie.
  14. Sprinkle about 1 teaspoon of sugar on top of each cookie and use a kitchen torch to caramelize the sugar until golden brown and bubbly.
  15. Allow the cookies to cool for about 10 minutes before serving. (Serve immediately after topping with pastry cream to prevent the cookies from becoming soggy.)

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 75mgPotassium: 30mgSugar: 14gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Perfect for a cozy treat, these cookies bring the indulgent flavors of creme brûlée into a handheld delight. Enjoy them fresh for the best flavor!

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