The kitchen buzzed with excitement as I decided to transform a classic dessert into something truly unforgettable. Enter my Creme Brûlée Cookies—delightfully chewy and buttery sugar cookies topped with rich, velvety pastry cream and a luxurious layer of caramelized sugar. Not only do these cookies combine the elegance of a sophisticated French dessert with the comfort of a beloved American treat, but they’re also perfect for impressing guests or simply satisfying your own sweet cravings without the hassle of a complicated bake. With a quick prep time and the fun of torching that sugar to a crisp finish, you’ll find yourself reaching for these cookies again and again. Are you ready to elevate your dessert game? Let’s dive into this enchanting recipe!
Why Are These Cookies So Special?
Decadent Twist: These creme brûlée cookies offer a unique take on a classic dessert, blending the rich texture of pastry cream with a chewy sugar cookie base.
Crowd-Pleaser: They’re bound to impress at gatherings, making them the perfect centerpiece for any dessert table or a delightful surprise for your family.
Easy To Make: With a straightforward process, they come together quickly, allowing you to enjoy gourmet flavor without spending all day in the kitchen.
Versatile Flavors: Feel free to experiment with different extracts or toppings, whether you want a citrus burst or a berry twist, elevating your dessert game even further!
Memorable Experience: The joy of torching the sugar for that crispy caramel layer adds a fun element to your baking, guaranteeing a delightful sensory experience as you prepare them.
For more great ideas, check out my list of creative dessert twists.
Creme Brûlée Cookie Ingredients
For the Pastry Cream
• Whole Milk – 2 1/4 cups / 540 ml; provides moisture and creaminess to the filling. Substitute with half-and-half for a richer flavor.
• Egg Yolks – 6; enriches the cream, giving it a luscious texture. No direct substitute without altering the final product.
• Granulated Sugar – 1 cup + 2 tbsp / 225 g; sweetens the pastry cream. Coconut sugar can be used for a hint of caramel flavor.
• Salt – 1/8 tsp; enhances sweetness and balances flavors in the cream.
• Vanilla Bean Paste – 1 1/2 tbsp; infuses a deep vanilla aroma in both the cream and cookies. Use more pure vanilla extract as a substitute due to differing potency.
• Cornstarch – 3 1/2 tbsp / 28 g; thickens the pastry cream for a perfect consistency. Arrowroot can be used as a similar thickening agent.
• Unsalted Butter – 3 tbsp / 42 g; adds richness and depth to the cream. Use margarine for a non-dairy option.
For the Cookie Dough
• All-Purpose Flour – 2 1/2 cups / 313 g; provides structure to the cookies. Consider using a gluten-free flour blend for a gluten-free option.
• Baking Powder – 1/2 tsp; helps the cookies rise beautifully. Always ensure it’s fresh for optimal results.
• Salt – 1/2 tsp; balances flavors in the cookie base.
• Granulated Sugar – 1 1/4 cups / 250 g; sweetens and helps create that desired crispy texture. Brown sugar can add moisture and depth.
• Unsalted Butter – 1 cup / 224 g; binds the dough and contributes essential flavor. Vegan butter works as a substitute for a dairy-free version.
• Egg – 1; acts as a binder to hold the cookie dough together. A flax egg (1 tbsp ground flaxseed + 3 tbsp water) can be used for a vegan option.
• Granulated Sugar (for rolling) – 1/2 cup / 100 g; coats the cookie dough, adding a sweet crunch.
• Granulated Sugar (for topping) – 1/2 cup / 100 g; creates that delightful caramelized crust, essential for creme brûlée cookies.
Explore the enchanting world of creme brûlée cookies and gather all your ingredients for this delightful baking adventure!
Step‑by‑Step Instructions for Creme Brûlée Cookies
Step 1: Prepare Pastry Cream
In a medium saucepan, heat 2 1/4 cups of whole milk over medium-low heat until steaming, avoiding boiling. Meanwhile, whisk 6 egg yolks, 1 cup and 2 tablespoons of granulated sugar, 1/8 teaspoon of salt, 3 1/2 tablespoons of cornstarch, and 1 1/2 tablespoons of vanilla bean paste in a separate bowl until smooth. Gradually mix in the warm milk, then return the mixture to the saucepan and cook on medium-low for 8-12 minutes, whisking continuously until thickened. Remove from heat, stir in 3 tablespoons of unsalted butter, and chill covered in the refrigerator.
Step 2: Mix Cookie Dough
Preheat your oven to 350°F (175°C) while you mix your cookie dough. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. In a large mixing bowl, beat 1 cup of unsalted butter and 1 1/4 cups of granulated sugar together until light and fluffy. Add in 1 egg and 1 tablespoon of vanilla extract, mixing until combined, before gradually incorporating the dry ingredients until just combined.
Step 3: Shape Cookies
Once your dough is ready, scoop out portions and roll them into balls, about 1 tablespoon each. Roll each ball in 1/2 cup of granulated sugar to coat them evenly for extra sweetness. Arrange the coated cookie balls on parchment-lined baking sheets, giving them enough space to spread, and gently flatten each ball with your palm to create a slightly thicker cookie shape.
Step 4: Bake
Place the baking sheets in the preheated oven and bake the cookies for 9-10 minutes, or until the edges are a light golden brown while the centers remain soft. Once baked, remove them from the oven and let them cool for about 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Step 5: Assemble
When the cookies are completely cooled, pipe the chilled pastry cream generously on top of each cookie. Next, sprinkle a thin layer of granulated sugar (about 1/2 cup total) over the pastry cream, ensuring even coverage. Using a kitchen torch, carefully caramelize the sugar until it reaches a golden brown color and becomes crisp. Let the cookies cool slightly before serving — the perfect blend of chewy, creamy, and crunchy awaits!
Make Ahead Options
These creme brûlée cookies are a time-saver for busy home cooks! You can prepare the pastry cream and the cookie dough up to 24 hours in advance. Simply make the pastry cream, chill it covered in the refrigerator, and store the cookie dough wrapped in plastic wrap in the fridge. When you’re ready to bake, cold dough may need just a few extra minutes in the oven. Assemble the cookies by piping the chilled pastry cream on the cookies and caramelizing the sugar topping right before serving to keep that delightful crunch intact. This way, you ensure that every bite remains just as delicious as the day you made them!
Creme Brûlée Cookies Variations & Substitutions
Feel free to unleash your creativity and customize these decadent cookies to suit your taste or dietary needs!
- Dairy-Free: Swap whole milk with almond or soy milk for a non-dairy version. You can also use coconut cream in place of butter for richness.
- Gluten-Free: Use a gluten-free flour blend to enjoy these cookies without gluten. They will still provide that chewy texture everyone loves.
- Chocolate Lovers: Add chunks of chocolate to the cookie dough for an indulgent chocolatey twist. A rich chocolate cookie base pairs beautifully with the creamy topping.
- Citrus Zest: Incorporate zest from lemon or orange into the cookie dough for a refreshing burst of citrus flavor. This adds brightness that complements the richness of the pastry cream.
- Nutty Touch: Fold in finely chopped nuts, like pecans or walnuts, into the cookie dough for added texture and flavor. Just be cautious with allergies!
- Spicy Kick: Introduce a pinch of cinnamon or a dash of cayenne for those who love a little warmth in their desserts. It’s a surprising yet delightful twist.
- Fruity Finish: Top the cookies with slices of fresh fruit such as strawberries or raspberries right before serving. This adds a fresh and vibrant touch to each bite.
For more delightful ideas, consider trying out my recipe for chocolate chip cookies or freshly made pastry cream to elevate your dessert experience!
How to Store and Freeze Creme Brûlée Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days. This keeps them chewy but refrain from adding pastry cream until serving.
Fridge: If you have leftover pastry cream, it can be stored in the fridge for up to 2 days in an airtight container. Ensure it’s covered to prevent drying out.
Freezer: Place cookies without pastry cream in a freezer-safe bag, separating layers with parchment paper. They’ll stay fresh for up to 3 months; thaw at room temperature when ready to eat.
Reheating: For a warm cookie experience, reheat baked cookies in a 350°F (175°C) oven for about 5 minutes before adding pastry cream. Enjoy the delicious layers of your creme brûlée cookies!
Expert Tips for Creme Brûlée Cookies
Whisk Constantly: To achieve a smooth pastry cream, keep whisking while cooking to prevent the egg yolks from scrambling.
Avoid Flour Packing: Use a light hand when measuring flour to prevent packing, which can lead to dense cookies.
Choose the Right Torch: A kitchen torch is essential for caramelizing the sugar; don’t use a broiler as it may burn unevenly.
Assemble Just Before Serving: To maintain freshness, add pastry cream on top of cookies just before serving to avoid sogginess.
Practice Patience: Allow cookies to cool properly before adding toppings; hot cookies can melt the pastry cream.
Enjoy crafting your delectable creme brûlée cookies with these helpful tips!
What to Serve with Creme Brûlée Cookies
Elevate your dessert experience as you pair these cookies with delightful companions that enhance their rich and creamy profile.
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Fresh Berries: Strawberries or raspberries add a tart contrast, cutting through the sweetness of the cookies and refreshing your palate.
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Light Whipped Cream: A dollop of lightly sweetened whipped cream brings a luxurious touch, perfect for balancing the textures and adding a fluffy element.
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Chocolate Ganache: Drizzling warm chocolate ganache over your creme brûlée cookies adds depth and richness, creating an indulgent dessert experience.
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Espresso or Coffee: A strong espresso or a velvety coffee enhances the cookie’s flavors beautifully, making it a fitting end to a meal.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides pleasurable temperature and texture contrast, melting into the warm, chewy cookies.
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Mint Tea: A soothing cup of mint tea offers a fresh and aromatic note, cleansing your palate after each sweet bite.
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Toasted Nuts: Sprinkling chopped toasted almonds or hazelnuts introduces a delightful crunch, enriching each bite with an added layer of flavor.
With these delightful accompaniments, your creme brûlée cookies will not only satisfy your sweet tooth but create lasting memories at any gathering!
Creme Brûlée Cookies Recipe FAQs
What type of milk is best for the pastry cream?
Absolutely! Whole milk is the best choice for a rich and creamy texture in your pastry cream. If you’d like a slightly richer flavor, substitute with half-and-half. However, avoid skim milk, as it won’t give you the creamy result you’re looking for!
How should I store my creme brûlée cookies?
For perfect storage, keep cookies without the pastry cream in an airtight container at room temperature for up to 3 days. If you already filled some with pastry cream, they should be refrigerated and consumed within 1-2 days to maintain their texture.
Can I freeze creme brûlée cookies?
Very much! You can freeze the baked cookies without the pastry cream for up to 3 months. Just place them in a freezer-safe bag, separating the layers with parchment paper to prevent sticking. When ready to enjoy, simply thaw at room temperature and add the pastry cream just before serving.
Why did my pastry cream turn out lumpy?
If your pastry cream curdled, it might be due to cooking at too high of a temperature or not whisking continuously. To fix a lumpy cream, you can strain it through a fine-mesh sieve after cooking to remove any lumps, and return it to low heat to smooth it out if needed.
Can I use dairy-free substitutes for the cookies?
Absolutely! You can make delicious substitutes like using almond milk instead of whole milk for the pastry cream, and for the cookies, opt for vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a binder. These alternatives maintain flavor while catering to dietary needs.
How long can I keep leftover pastry cream?
You can store leftover pastry cream in the refrigerator for up to 2 days in an airtight container. Make sure it’s covered to prevent a skin from forming on the surface. You can re-whisk it just before using to restore its creamy texture. Enjoy your delightful baking adventures!
Irresistible Creme Brûlée Cookies with Crispy Caramel Bliss
Ingredients
Equipment
Method
- In a medium saucepan, heat 2 1/4 cups of whole milk over medium-low heat until steaming. Meanwhile, whisk 6 egg yolks, 1 cup and 2 tablespoons of granulated sugar, 1/8 teaspoon of salt, 3 1/2 tablespoons of cornstarch, and 1 1/2 tablespoons of vanilla bean paste in a separate bowl until smooth. Gradually mix in the warm milk, then return the mixture to the saucepan and cook on medium-low for 8-12 minutes, whisking continuously until thickened. Remove from heat, stir in 3 tablespoons of unsalted butter, and chill covered in the refrigerator.
- Preheat your oven to 350°F (175°C) while you mix your cookie dough. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. In a large mixing bowl, beat 1 cup of unsalted butter and 1 1/4 cups of granulated sugar together until light and fluffy. Add in 1 egg and 1 tablespoon of vanilla extract, mixing until combined, before gradually incorporating the dry ingredients until just combined.
- Once your dough is ready, scoop out portions and roll them into balls, about 1 tablespoon each. Roll each ball in 1/2 cup of granulated sugar to coat them evenly. Arrange the coated cookie balls on parchment-lined baking sheets, giving them enough space to spread, and gently flatten each ball with your palm to create a slightly thicker cookie shape.
- Place the baking sheets in the preheated oven and bake the cookies for 9-10 minutes, or until the edges are a light golden brown while the centers remain soft. Once baked, remove them from the oven and let them cool for about 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
- When the cookies are completely cooled, pipe the chilled pastry cream generously on top of each cookie. Next, sprinkle a thin layer of granulated sugar over the pastry cream. Using a kitchen torch, carefully caramelize the sugar until it reaches a golden brown color and becomes crisp. Let the cookies cool slightly before serving.
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