Crème Brûlée Cookies

You know, I absolutely love baking cookies, and I’ve got to tell you something—I discovered this amazing recipe for creme brulee cookies that’s totally changed how I think about desserts. These cookies are like, seriously the most delicious thing I’ve ever baked in my oven. They’re crispy on top, they’re soft inside, and they taste just like the fancy dessert I get at restaurants.

So here’s the thing—I used to think making creme brulee cookies was way too difficult for me to even try at home. But then I made them, and honestly, they weren’t that hard at all. I realized that, like, anyone can make them, even if you think you’re not a great baker like I used to think about myself.

I mean, when I pulled these out of the oven, everyone in my family was so excited because they looked really, um, fancy and delicious. These cookies are basically like little caramelized bites of heaven, you know? They’re perfect for special occasions, or honestly, anytime you want to feel like you’re eating something really elegant.

So, like, I really think you should try making these creme brulee cookies for yourself. I’m gonna share exactly how I make them, step by step. Trust me, you’re totally gonna love them as much as I do!

Why You’ll Love This Recipe

• Reader Favorite: As one baker shared, “My guests couldn’t believe I made these at home.”
• Elegant and Impressive: The combination of caramelized sugar top and smooth vanilla pastry cream creates a sophisticated dessert.
• Quick to Prepare: Ready in about an hour with minimal hands-on time.
• Make-Ahead Friendly: Prepare the dough up to 2 days in advance for convenience.
• Great for Special Occasions: Perfect for dinner parties, weddings, or holiday gatherings.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 12-14 minutes
• Assembly Time: 10 minutes
• Total Time: About 1 hour 15 minutes

Servings: This recipe makes 18-20 cookies—enough for 6-8 people as a dessert. Need more? Double the recipe for larger gatherings.

Difficulty: Intermediate. While baking the cookies is straightforward, the caramelized sugar topping requires a kitchen torch and careful attention. First-time torch users may need a practice cookie or two.

Required Kitchen Tools

• Stand mixer or hand mixer
• Medium and large mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire cooling racks
• Kitchen torch (for caramelizing sugar)
• Small saucepan
• Instant-read thermometer

Ingredients for the Sugar Cookies

The foundation of these cookies relies on simple, quality ingredients that create a tender, buttery base:

• All-Purpose Flour: 2 and 1/4 cups (281g), spooned and leveled
• Baking Powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Granulated White Sugar: 3/4 cup (150g)
• Unsalted Butter: 1/2 cup (113g), softened to room temperature
• Egg: 1 large, at room temperature
• Vanilla Bean Paste: 2 teaspoons (or pure vanilla extract)

Ingredients for the Vanilla Pastry Cream Filling

The creamy center mimics the custard center of traditional crème brûlée:

• Whole Milk: 1 cup (240ml)
• Egg Yolks: 3 large
• Granulated White Sugar: 1/4 cup (50g)
• Salt: A pinch
• Vanilla Bean Paste: 1 teaspoon (or 1/2 teaspoon pure vanilla extract)
• Cornstarch: 2 tablespoons (16g)
• Unsalted Butter: 2 tablespoons (28g)

Ingredients for the Caramelized Sugar Top

• Granulated White Sugar: 2-3 tablespoons per cookie

Variations for Crème Brûlée Cookies

• Add Bourbon: Mix 1 teaspoon of vanilla bourbon into the pastry cream for a sophisticated twist.
• Use Madagascar Vanilla: Substitute vanilla bean paste with real Madagascar vanilla bean for deeper flavor.
• Try Espresso: Stir 1 teaspoon of instant espresso powder into the pastry cream for a coffee-infused version.
• Brown Butter: Brown the butter before mixing for a nutty, complex flavor in the cookie base.
• Salt Caramel Top: Sprinkle fleur de sel over the caramelized sugar for a sweet and salty contrast.
• Flavor Variations: Add 1/2 teaspoon of lavender extract or almond extract to the pastry cream for different profiles.

How to Make Crème Brûlée Cookies: Step-by-Step Instructions

Step 1: Prepare the Pastry Cream (Do This First)

Making the pastry cream ahead allows it to chill properly and cool to room temperature before assembly.

1. Pour whole milk into a small saucepan and heat over medium heat until it steams and small bubbles form around the edges. Do not let it boil.
2. In a medium bowl, whisk together egg yolks, granulated sugar, and salt until the mixture becomes pale and thick, about 2 minutes.
3. Slowly sprinkle cornstarch into the egg mixture while whisking constantly to prevent lumps.
4. Carefully pour a small amount of hot milk into the egg mixture while whisking continuously. This tempers the eggs so they don’t scramble.
5. Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly over medium heat.
6. Continue cooking and stirring until the mixture thickens and coats the back of a spoon, about 5-7 minutes. It should reach 160°F for food safety.
7. Remove from heat and stir in the vanilla bean paste and butter until smooth.
8. Transfer to a bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and refrigerate for at least 1 hour.

Step 2: Make the Cookie Dough

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Using a stand mixer or hand mixer, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla bean paste, mixing until fully combined and smooth.
4. Gradually add the dry ingredients to the wet mixture on low speed, stirring just until combined. Do not overmix.
5. Cover the dough and refrigerate for at least 30 minutes.

Step 3: Shape and Bake the Cookies

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. Remove dough from refrigerator and scoop into 1-tablespoon portions. Roll each portion into a ball and place on baking sheets about 2 inches apart.
3. Gently flatten each ball into a thin disk about 1/4 inch thick using the bottom of a glass or measuring cup.
4. Bake for 12-14 minutes until the edges are light golden brown. The centers should look just set.
5. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Assemble the Cookies

1. Once the pastry cream has cooled completely, transfer it to a piping bag fitted with a round tip.
2. Pipe a generous dollop of pastry cream onto the flat side of one cookie.
3. Press another cookie, flat side down, on top of the cream to create a sandwich.
4. Repeat until all cookies are assembled.

Step 5: Caramelize the Sugar Top

1. Place about 1/2 teaspoon of granulated sugar on top of each cookie sandwich.
2. Using a kitchen torch, hold the flame about 1 inch above the sugar and move it in small circles until the sugar melts and turns golden amber, about 1-2 minutes per cookie.
3. Be patient and watch carefully—sugar can quickly go from golden to burnt.
4. Allow the caramelized sugar to cool and harden for a few minutes before serving.

Serving and Presentation

How to Serve Crème Brûlée Cookies

These elegant cookies pair beautifully with various settings and occasions:

• After Dinner Dessert: Serve with coffee, espresso, or herbal tea for a refined finish to a meal.
• Special Occasions: Present them as impressive homemade favors at weddings, bridal showers, or dinner parties.
• Elegant Gifts: Package them in a box with tissue paper for a sophisticated gift.
• Afternoon Tea: Serve alongside fresh berries or with champagne for an upscale tea experience.
• Holiday Gatherings: Include them on a dessert buffet for festive celebrations.

Storing Crème Brûlée Cookies

• Refrigerator Storage: Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Caramelize the sugar tops no more than 1 hour before serving for the best crunch.
• Freezing Baked Cookies: Unfilled, baked cookies can be frozen for up to 1 month. Thaw at room temperature before filling and caramelizing.
• Freezing Pastry Cream: Store pastry cream in an airtight container for up to 4 days. Do not freeze, as the texture will separate upon thawing.
• Room Temperature: These cookies are best served the same day they are caramelized, as the sugar top will lose its crunch if stored too long.

Tips and Tricks for Success

• Invest in a Good Kitchen Torch: A reliable torch makes caramelizing the sugar tops much easier and more consistent.
• Keep Cookies Cool: Assembly and caramelizing work best when cookies are at room temperature or slightly cool. Warm cookies may cause the pastry cream to melt.
• Practice the Torch: If you’re new to using a kitchen torch, practice on a test cookie first to get a feel for the timing and distance.
• Don’t Skip the Chill Time: Chilling the dough prevents spreading and helps cookies hold their shape.
• Use Room Temperature Ingredients: Eggs and butter at room temperature mix more smoothly and incorporate air better for lighter, fluffier cookies.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack too much flour.
• Pastry Cream Consistency: If your pastry cream is too thick, whisk in a tablespoon of milk at a time. If too thin, whisk in a teaspoon of cornstarch mixed with water.
• Caramelize Just Before Serving: For the best texture contrast, caramelize the sugar top as close to serving time as possible.

Nutrition Information

Nutrient	Per Cookie
Calories	185
Total Fat	9g
Saturated Fat	5.5g
Trans Fat	0g
Cholesterol	48mg
Sodium	145mg
Total Carbohydrates	24g
Dietary Fiber	0g
Sugar	16g
Protein	2g

Note: Nutritional information is an estimate based on standard ingredients. Values may vary depending on specific brands and preparation methods.

Crème Brûlée Cookies FAQs

Q: Can I make the cookies ahead of time? A: Yes, baked cookies can be stored in an airtight container for up to one week. Assemble and caramelize them up to one hour before serving for the best texture.

Q: What if I don’t have a kitchen torch? A: You can use the broiler method. Place assembled cookies on a baking sheet, sprinkle with sugar, and broil on high for 1-2 minutes, watching carefully. This is less precise than a torch but works in a pinch.

Q: Can I use regular vanilla extract instead of vanilla bean paste? A: Yes, you can substitute 2 teaspoons of vanilla bean paste with 1 teaspoon of pure vanilla extract. The flavor will be slightly less intense but still delicious.

Q: How do I know when the pastry cream is done? A: The mixture should coat the back of a spoon and reach an internal temperature of 160°F for food safety. It will also visibly thicken during cooking.

Q: Why did my sugar top become cloudy instead of clear and caramelized? A: Cloudy sugar tops result from caramelizing too slowly or at too low a temperature. Make sure your torch is set to medium-high and move it steadily across the sugar until it turns a deep golden amber.

Q: Can I fill these cookies with a different filling? A: Absolutely. These cookies pair well with chocolate ganache, buttercream, or pastry cream infused with different flavors like coffee or Grand Marnier.

Q: How long do these cookies stay fresh? A: Unfilled cookies keep for up to one week in an airtight container. Assembled and caramelized cookies are best served within a few hours for optimal crunch.

Conclusion

Crème Brûlée Cookies transform an elegant French dessert into a handheld treat that impresses every time. With a buttery sugar cookie base, silky vanilla pastry cream filling, and a caramelized sugar topping that cracks under your teeth, these cookies deliver restaurant-quality results from your home kitchen.

The process may seem involved, but breaking it into steps makes it manageable even for intermediate bakers. The pastry cream can be made a day or two in advance, and the dough holds up well in the refrigerator. Only the caramelizing needs to happen close to serving time, and once you master the torch technique, you’ll find it faster and easier each time.

Whether you’re preparing these for a special dinner party, celebrating a milestone, or simply treating yourself to something extraordinary, Crème Brûlée Cookies deliver both elegance and indulgence. They prove that homemade desserts don’t have to be complicated to be impressive.