Creme Brûlée Cookies Recipe

These Creme Brûlée Cookies combine the best of both worlds: chewy, buttery sugar cookies and rich, creamy vanilla pastry cream with a perfectly caramelized sugar topping. They have a deliciously soft texture with crispy edges and an indulgent crème brûlée flavor that’s sure to wow anyone who tries them. With a crunchy, sweet brûléed top that you can crack with a bite, these cookies are a fun and decadent treat!

Why You’ll Love These Creme Brûlée Cookies:

• Chewy & Buttery Texture: The sugar cookies are soft and chewy with crisp edges.
• Lush Vanilla Pastry Cream: Creamy, rich, and filled with the flavor of vanilla bean paste for an authentic taste.
• Crispy Caramelized Sugar Topping: The brûléed sugar gives these cookies that iconic creme brûlée crunch.

Ingredients:

For the Vanilla Pastry Cream:

• 2 1/4 cups (540 ml) whole milk
• 6 egg yolks
• 1 cup + 2 tbsp (225 g) granulated 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

For the 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 sugar
• 1 cup (224 g) unsalted butter, softened
• 1 egg
• 1 tbsp vanilla bean paste
• 1/2 cup (100 g) granulated sugar (for rolling the dough in)
• 1/2 cup (100 g) granulated sugar (for the brûlée topping)

Directions:

For the Vanilla Pastry Cream:

1. Heat the milk over medium-low heat until steaming, then reduce the heat to low.
2. In a bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale.
3. Gradually whisk in 1/4 of the heated milk, then stir in the remaining milk.
4. Transfer the mixture back to the saucepan and cook on medium-low heat, whisking constantly, until the mixture thickens and soft peaks form (8-12 minutes).
5. Remove from heat, stir in the butter, and transfer to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cold.

For the Sugar Cookies:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, whisk the flour, baking powder, and salt together.
3. In a separate bowl, cream together butter and granulated sugar until fluffy, about 2 minutes.
4. Add the egg and vanilla bean paste, and mix until pale and fluffy.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Use a cookie scoop to form dough balls and roll them in sugar. Place them on the prepared baking sheets and slightly flatten each ball.
7. Bake for 9-10 minutes. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Assembling the Cookies:

1. Once the cookies are cooled, transfer the chilled pastry cream to a piping bag with a small circular tip.
2. Pipe a dollop of pastry cream on top of each cookie.
3. Sprinkle 1 teaspoon of sugar over each, and use a kitchen torch to brûlée the sugar until golden brown and crispy.
4. Let the cookies cool for 10 minutes after torching, then enjoy! (For best results, add the pastry cream and brûlée sugar just before serving.)

Storage: Store the sugar cookies in an airtight container for up to 2 days. For best results, wait to add the pastry cream and brûlée topping until ready to serve, as the cookies can become soggy after a few hours.