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Creme Brûlée Cookies Recipe

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★★★★★

5 from 118 reviews

These Creme Brûlée Cookies combine the rich and creamy vanilla pastry cream of classic creme brûlée with soft, sugar-dusted sugar cookies. The cookies are topped with a brûléed sugar crust using a kitchen torch for that signature caramelized finish, delivering a delightful contrast of textures and flavors.

Ingredients

Scale

Vanilla Pastry Cream

  • 2 1/4 cups (540 ml) whole milk
  • 6 egg yolks
  • 1 cup + 2 tbsp (225 g) granulated white sugar
  • 1/8 tsp salt
  • 1 1/2 tbsp vanilla bean paste
  • 3 1/2 tbsp (28 g) cornstarch
  • 3 tbsp (42 g) unsalted butter, cut in cubes

Sugar Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup (250 g) granulated white sugar
  • 1 cup (224 g) unsalted butter, softened
  • 1 egg
  • 1 tbsp vanilla bean paste

For Rolling and Brûlée Topping

  • 1/2 cup (100 g) granulated white sugar (for rolling the dough)
  • 1/2 cup (100 g) granulated white sugar (for brûlée topping)

Instructions

  1. Heat Milk: In a medium saucepan, heat the milk over medium-low heat just until steaming. Then, reduce heat to low and keep warm until ready to use.
  2. Prepare Egg Mixture: In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until combined and pale yellow. The mixture will thicken as you whisk.
  3. Temper Egg Mixture: Slowly add 1/4 of the heated milk into the egg mixture while stirring vigorously, then gradually add the rest of the milk and mix thoroughly.
  4. Cook Pastry Cream: Transfer the mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until it thickens and forms soft peaks.
  5. Finish Pastry Cream: Remove from heat and stir in the cubed unsalted butter until smooth. Cover with plastic wrap pressed directly onto the surface to prevent a skin, then chill in the refrigerator until completely cold.
  6. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt; set aside.
  8. Cream Butter and Sugar: Using an electric mixer on high speed, cream together softened butter and granulated sugar until fluffy, about two minutes.
  9. Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until the mixture is pale and fluffy, 1-2 minutes.
  10. Add Dry Ingredients: Slowly incorporate the dry ingredients on low speed until just combined and the dough pulls together.
  11. Shape Dough Balls: Use a large cookie scoop to form balls of dough, then roll each ball in granulated sugar to coat.
  12. Prepare Cookies for Baking: Place sugar-coated dough balls on parchment-lined baking sheets and slightly flatten each ball. Bake 6 cookies at a time.
  13. Bake Cookies: Bake for 9-10 minutes or until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  14. Pipe Pastry Cream: Once cookies are fully cooled, fill a piping bag fitted with a small circular tip with chilled pastry cream, and pipe a dollop onto the center of each cookie.
  15. Brûlée Topping: Sprinkle about 1 teaspoon of granulated sugar evenly over the pastry cream on each cookie.
  16. Caramelize Sugar: Use a kitchen torch to brûlée the sugar topping until golden brown and caramelized, producing a roasted marshmallow aroma.
  17. Serve: Allow cookies to cool for 10 minutes after torching, then enjoy immediately. Note: For best texture, add pastry cream just before serving to avoid sogginess.

Notes

  • Make sure to chill the pastry cream completely for smooth piping and better texture.
  • Use a kitchen torch for even caramelization; an oven broiler may not provide the same result.
  • Only pipe pastry cream onto cookies right before serving to keep cookies from becoming soggy.
  • Vanilla bean paste enhances flavor more than vanilla extract but can be substituted if needed.
  • You can store baked cookies and pastry cream separately in airtight containers in the refrigerator for up to 3 days.

Keywords: Creme Brûlée Cookies, Vanilla Pastry Cream Cookies, Bruleed Sugar Cookies, French Dessert Cookies, Sugar Cookies with Pastry Cream

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