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Crème Brûlée Cookies

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Crème Brûlée Cookies combine the chewy satisfaction of sugar cookies with the creamy luxury of vanilla bean pastry cream and the crisp caramelized topping of a classic crème brûlée. These impressive bakery-style cookies are perfect for parties, special occasions, or anytime you want to wow with flavor and texture—all from your home kitchen.

Ingredients

  • For the Vanilla Pastry Cream:
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp vanilla bean paste
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • For the Sugar Cookies:
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla bean paste
  • 1/4 cup granulated sugar (for rolling)
  • 1/4 cup granulated sugar (for brûlée topping)

Instructions

  1. Make the Pastry Cream: Heat milk in a saucepan until steaming. In a bowl, whisk yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth.
  2. Gradually whisk in hot milk to temper, return mixture to the pan, and cook over medium-low heat until thick and soft peaks form.
  3. Remove from heat, stir in butter, and transfer to a bowl. Press plastic wrap directly on the surface and chill completely.
  4. Make the Sugar Cookie Dough: In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in egg and vanilla bean paste.
  5. Gradually add dry ingredients to wet ingredients until dough forms.
  6. Roll dough into 1-inch balls, coat in sugar, and slightly flatten onto parchment-lined baking sheets.
  7. Bake at 350°F (175°C) for 9–10 minutes. Let cool on pan 5 minutes, then transfer to a wire rack to cool completely.
  8. Assemble and Brûlée: Pipe chilled pastry cream onto each cooled cookie. Sprinkle with granulated sugar and brûlée with a kitchen torch until caramelized. Let set for 10 minutes before serving.

Notes

  • Flavor swap: Use almond extract in the dough or citrus zest in the cream.
  • Brûlée topping: Try brown sugar for deeper caramel flavor.
  • Make ahead: Store cookies and pastry cream separately and assemble before serving.
  • No freezing: Assembled cookies don’t freeze well due to the cream.

Nutrition

Find it online: https://cookedbymaya.com/creme-brulee-cookies/