Introduction

Crème Brûlée Cookies combine the rich, creamy custard of classic crème brûlée with the buttery texture of a cookie. These delightful treats feature a crisp vanilla cookie base topped with smooth pastry cream and a caramelized sugar crust. Perfect for impressing guests or enjoying a sophisticated homemade dessert.

The image shows a close-up of a dessert cookie with two layers. The bottom layer is a thick, soft-looking, light brown cookie with a slightly cracked texture. On top is a round, creamy yellow custard layer that is smooth and glossy, with dark caramelized spots scattered across its surface, giving a burnt sugar effect. The cookie is placed on white crumpled parchment paper over a white marbled surface. Around the main cookie, there are more of the same cookies slightly out of focus. A silver fork is placed near the cookie on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

225 g Unsalted butter (at room temperature)
250 g Granulated sugar
1 Egg (at room temperature)
1 Egg yolk (at room temperature)
1 teaspoon Vanilla extract
310 g All purpose flour
1½ teaspoon Baking soda
1 teaspoon Salt
500 g Whole milk (3% fat)
100 g Granulated sugar
80 g Egg yolk (approx. yolk of 4-5 eggs)
25 g Corn starch
25 g All purpose flour
2 teaspoon Vanilla bean paste (or vanilla extract)
50 g Unsalted butter (82% fat, room temperature soft butter)
50 g Demerara sugar (granulated sugar can work as well)

Instructions

Step 1: Preheat your oven to 175°C (347°F, no fan). Prepare 2-3 baking pans by lining them with parchment paper.
Step 2: Using an electric hand mixer, cream the room temperature butter with 250 g granulated sugar until light and fluffy, about a few minutes.
Step 3: Add the egg and one egg yolk along with the vanilla extract, mixing just until combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Fold this dry mixture carefully into the wet ingredients using a rubber spatula.
Step 5: Divide the dough into 12 equal portions using a digital scale or ice cream scoop. Place the dough balls on the prepared pans, spacing them well to allow spreading.
Step 6: Chill the cookie dough in the refrigerator for one hour to firm up.
Step 7: Bake the chilled cookies for 15 minutes. Allow them to rest briefly on the pan, then transfer to a cooling rack to set completely.
Step 8: To make the pastry cream, whisk sugar and 80 g egg yolks until slightly fluffy, about 1-2 minutes.
Step 9: Add corn starch, flour, and vanilla bean paste to the egg mixture, whisking until a smooth paste forms.
Step 10: Heat the whole milk in a saucepan until it just begins to simmer, then remove from heat.
Step 11: Slowly pour the warm milk into the egg mixture while whisking vigorously to temper the yolks and start thickening the cream.
Step 12: Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil. If lumps form, continue whisking until smooth.
Step 13: Optionally strain the pastry cream to remove any lumps for a silky texture.
Step 14: Gradually incorporate the 50 g soft unsalted butter into the pastry cream in three additions, mixing well after each.
Step 15: Transfer the cream to a shallow container, cover the surface directly with plastic wrap to prevent skin, and refrigerate until completely cool.
Step 16: Once cookies are cooled and pastry cream is at room temperature, spread an even layer of pastry cream on each cookie.
Step 17: Sprinkle a thick layer of demerara sugar over the cream on each cookie, then caramelize the sugar with a blow torch until golden and crisp.
Step 18: Serve immediately for the best texture and flavor. If storing leftovers, refrigerate in an airtight container for 2-3 days and re-torch the sugar topping before serving.

Tips & Variations

Use demerara sugar for the brûlée top to get a crunchy, caramelized finish, but granulated sugar can work in a pinch.
To avoid a soggy cookie, assemble just before serving and caramelize the sugar right before eating.
If you don’t have a blow torch, you can place the cookies under a hot broiler for a few minutes but watch closely to prevent burning.
For extra flavor, try adding a pinch of cinnamon or lemon zest to the cookie dough.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 2-3 days. The caramelized sugar topping may soften over time; simply sprinkle additional sugar and re-caramelize with a blow torch before serving to restore the crisp texture. Pastry cream may cause the cookies to become moist if stored assembled for too long, so it’s best to add cream and brûlée topping right before serving.

How to Serve

The image shows several small, round pastries on a metal cooling rack placed on a white marbled surface. Each pastry has two visible layers: the bottom layer is a light beige, crumbly, and slightly cracked dough, while the top layer is a smooth, glossy, golden brown caramelized topping with a burnt spot in the center. The pastries are close to each other, with the focus on the front one, showing texture details clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough up to one day in advance and keep it chilled in the refrigerator. This resting time helps the dough firm up and develop better flavor and texture.

What if I don’t have a kitchen blow torch?

You can carefully caramelize the sugar topping under a broiler set on high. Place the cookies on a baking sheet and watch closely, as the sugar can burn quickly. Remove once the sugar is bubbly and golden brown.