If you love the magic of cracking into the caramelized sugar top of classic crème brûlée and also have a soft spot for cookies, you’re about to discover dessert heaven with Crème Brûlée Cookies. These luscious treats combine everything you adore about the iconic French dessert—the silky vanilla custard and that irresistible glassy brûléed sugar—nestled in a rich, buttery cookie. They’re as show-stopping as they are delicious, sure to delight friends, family, or anyone you decide to surprise with this bakery-worthy creation.
Ingredients You’ll Need
This recipe calls for simple, familiar ingredients, but each one plays an essential role. From creating the perfect chewy cookie base to the creamy, dreamy custard center, and that sweet crunchy sugar top, every component helps build the unforgettable flavor and texture that makes Crème Brûlée Cookies so special.
- Unsalted Butter (1 cup, softened): Softened butter keeps the cookies rich and ensures a perfectly tender crumb.
- Granulated Sugar (1 cup for dough, 3 tbsp for custard, ½ cup for brûlée topping): Sweetens the cookie base, enriches the custard, and creates the signature crackly top.
- Brown Sugar (½ cup): Adds subtle caramel notes and helps keep the cookies moist and chewy.
- Large Eggs (2 for dough, 2 yolks for custard): Bring structure to the cookies and lend richness to the velvety custard.
- Vanilla Extract (1 tbsp for dough) & Vanilla Bean Paste or Extract (1 tsp for custard): These give both cookie and custard their deep, aromatic vanilla flavor.
- All-Purpose Flour (2 ½ cups): The foundation for cookies with the perfect bite—neither too cakey nor too crisp.
- Baking Powder (1 tsp) & Baking Soda (½ tsp): Help cookies puff and brown just right.
- Salt (½ tsp): A small but mighty ingredient that boosts all the other flavors.
- Whole Milk (1 cup, for custard): Makes the custard creamy and luscious.
- Cornstarch (1 tbsp, for custard): Thickens the custard to the ideal consistency so it sits beautifully in the cookies.
- Unsalted Butter (1 tbsp, for custard): Finishes the custard with decadence and shine.
How to Make Crème Brûlée Cookies
Step 1: Prepare the Custard Filling
Start by making the heart of these cookies—the vanilla custard. Gently heat milk in a saucepan just until it’s steaming, taking care not to let it boil. While that’s warming up, whisk together your egg yolks, sugar, and cornstarch in a separate bowl until it’s smooth and pale. Now, slowly pour the hot milk into the egg mixture while whisking constantly (think of this as tempering, so the eggs don’t scramble!). Pour everything back into the saucepan and cook over medium heat, whisking the whole time, until it thickens into a silky custard. Once thick, take it off the heat and stir in your vanilla and butter, then set aside to cool. Pop it in the fridge to chill—it needs to be set before filling your cookies.
Step 2: Mix the Cookie Dough
While your custard cools, preheat your oven to 350°F and prepare your baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—this step makes your cookies tender and flavorful. Add eggs and vanilla extract, then beat until the mixture is smooth. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to your wet mixture and mix until just combined, ensuring a soft but sturdy dough perfect for cradling custard.
Step 3: Shape and Bake the Cookies
Scoop out your dough in generous 2-tablespoon balls, placing them a couple of inches apart on the baking sheet. Give each a slight flatten with your palm; this helps create space for the custard later. Bake for 10 to 12 minutes, watching for golden edges and barely set centers. Right after baking, use a spoon to make an indentation in the center of each warm cookie—this will be your custard “nest.” Let them cool completely. If you fill too soon, you’ll end up with melted, messy custard (trust me, it’s worth waiting!).
Step 4: Fill with Custard
Once your cookies have cooled and the custard is chilled and set, it’s time for the fun part: filling! Use a piping bag or spoon to dollop a generous amount of custard into each cookie well. This step transforms the cookies into a mini crème brûlée experience, making every bite creamy and decadent.
Step 5: Brûlée the Tops
Scatter a thin, even layer of granulated sugar over the custard in each cookie. Using a kitchen torch, carefully brûlée the sugar until it melts and achieves that deep, golden crunch reminiscent of classic crème brûlée. If you don’t have a torch, a very quick stint under the broiler does the trick—just keep a very close eye to avoid burning. Allow the sugar to harden before serving, so you get that satisfying crackly top with every bite.
How to Serve Crème Brûlée Cookies
Garnishes
For an elegant finish, a delicate dusting of powdered sugar around the edge, a few fresh raspberries, or even a hint of orange zest will all make your Crème Brûlée Cookies look as fabulous as they taste. A tiny sprig of mint or some edible flowers can turn them into a dessert tray centerpiece.
Side Dishes
Since these cookies are rich and decadent, pair them with something refreshing—think a light fruit salad, sliced strawberries, or even a scoop of tangy raspberry sorbet. You can also serve them alongside a coffee or latte, which complements the custard and caramel flavors beautifully.
Creative Ways to Present
Try arranging your Crème Brûlée Cookies on a tiered stand for an afternoon tea–style presentation. For parties, tuck each cookie into a festive cupcake liner. And for a wow-worthy dinner party dessert, serve each cookie on its own plate with a swipe of berry coulis and a sprinkle of crunchy sea salt.
Make Ahead and Storage
Storing Leftovers
To keep your Crème Brûlée Cookies fresh, store them in an airtight container in the refrigerator. They’ll hold up beautifully for about 3 days. For the very best brûlée crunch, wait until just before serving to torch the sugar topping, as the caramelized layer will soften over time in the fridge.
Freezing
You can freeze the baked (unfilled) cookies and the cooled custard separately. Place cookies in a zip-top bag, and custard in an airtight container. They’ll keep for up to one month. Thaw cookies at room temperature and custard overnight in the fridge, then assemble and brûlée when ready to serve.
Reheating
If you’ve refrigerated your cookies and they feel slightly firm, let them come to room temperature before eating, or briefly warm them in a low oven (without custard or topping) to refresh their texture. Always brûlée the sugar topping just before serving for maximum crunch.
FAQs
Can I make Crème Brûlée Cookies without a kitchen torch?
Absolutely! If you don’t own a torch, you can use your oven’s broiler. Simply place the sugared cookies under a hot broiler for a few seconds, watching closely to avoid burning. While a torch gives you more control, the broiler technique works nicely in a pinch.
What’s the best way to store these cookies if I make them ahead?
For best results, store the unbrûléed, filled cookies in the fridge, and torch the sugar topping right before you’re ready to serve. This keeps the tops perfectly crisp and the custard fresh.
Can I use store-bought custard instead of homemade?
You can substitute with a high-quality store-bought vanilla pudding or custard in a pinch, but you might miss out on the silky, rich flavor of homemade. The real magic of Crème Brûlée Cookies shines when you make the custard yourself, but convenience has its place!
Do these cookies need to be refrigerated?
Yes, because of the custard filling, it’s safest to store Crème Brûlée Cookies in the refrigerator. Just let them sit out for 10–15 minutes before enjoying so the flavors can shine.
How long does the sugar topping stay crispy?
The brûléed sugar is at its snappiest within the first couple of hours after torching. Over time, especially if refrigerated, the topping will soften but still tastes delicious. For the true crème brûlée crack, brûlée right before serving.
Final Thoughts
If you’re searching for an unforgettable treat that brings a bit of bakery magic to your kitchen, you have to try Crème Brûlée Cookies. They’re as fun to make as they are to eat, and every bite delivers creamy, caramelized, cookie bliss. Give them a whirl—your taste buds (and your loved ones) will thank you!
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Crème Brûlée Cookies Recipe
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Crème Brûlée Cookies, a fusion of creamy vanilla custard nestled within a soft, baked cookie topped with a caramelized sugar crust. These French-inspired treats are sure to impress at any gathering.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vanilla Custard Filling:
- 1 cup whole milk
- 2 large egg yolks
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon unsalted butter
Brûlée Topping:
- ½ cup granulated sugar (for sprinkling and torching)
Instructions
- Make the Custard: Heat milk in a saucepan, whisk egg yolks, sugar, and cornstarch, combine with hot milk, cook until thick, stir in vanilla and butter, chill.
- Preheat and Prepare: Preheat oven, line baking sheets. Cream butter and sugars, add eggs and vanilla. Whisk dry ingredients and combine with wet.
- Bake Cookies: Form and bake cookie dough, make indentations, cool.
- Fill and Brûlée: Fill cookies with custard, sprinkle sugar on top, torch until golden. Let sugar harden before serving.
Notes
- If you don’t have a torch, broil the sugared cookies briefly. Store chilled and torch just before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
