Creme Brûlée Cookies

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Get ready for a cookie experience like no other with these Crème Brûlée Cookies! Picture this: chewy, buttery sugar cookies with a luxurious vanilla pastry cream filling and a crispy caramelized sugar topping. Here’s why you won’t be able to resist them:

They’ve got the perfect texture: These cookies are all about that chewy goodness with a hint of crispiness around the edges. Each bite is a delightful contrast of soft and crunchy.

The vanilla pastry cream is pure bliss: Imagine the creamiest, dreamiest vanilla filling nestled atop each cookie. It’s like biting into a fluffy cloud of vanilla goodness!

They’re bursting with vanilla flavor: From the dough to the pastry cream, these cookies are infused with the irresistible aroma and taste of rich vanilla bean paste. It’s vanilla heaven in every bite!

That caramelized sugar topping is the ultimate treat: The pièce de résistance of these cookies is the crispy layer of caramelized sugar on top. Just imagine cracking through that golden sweetness with each bite!

Now, let’s whip up a batch of these irresistible cookies:

Creme Brûlée Cookies

Prep Time 1 hour 30 minutes
Cook Time 9 minutes
Assembly Time 20 minutes
Course Dessert
Servings 24 cookies


**For the Vanilla Pastry Cream:**

  • 2 ¼ cups 540 ml whole milk
  • 6 egg yolks
  • 1 cup + 2 tablespoons 225 g granulated white sugar
  • teaspoon salt
  • 1 ½ tablespoons vanilla bean paste
  • 3 ½ tablespoons 28 g cornstarch
  • 3 tablespoons 42 g unsalted butter, cut into cubes

**For the Sugar Cookies:**

  • 2 ½ cups 313 g all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups 250 g granulated white sugar
  • 1 cup 224 g unsalted butter, softened
  • 1 egg
  • 1 tablespoon vanilla bean paste
  • ½ cup 100 g granulated white sugar (for rolling the dough)

**For the Brûlée Topping:**

  • ½ cup 100 g granulated white sugar


**For the Vanilla Pastry Cream:**

  • Heat the milk in a saucepan until steaming, then set aside.
  • In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth.
  • Slowly add a quarter of the heated milk to the egg mixture, whisking vigorously.
  • Pour the egg mixture back into the saucepan with the remaining milk and cook over medium-low heat until thickened.
  • Remove from heat, stir in the butter until melted, then chill the pastry cream until cold.

**For the Sugar Cookies:**

  • Preheat your oven to 350°F and line two cookie sheets with parchment paper.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, cream together the butter and sugar until fluffy, then mix in the egg and vanilla.
  • Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  • Roll the dough into balls, coat them in sugar, then flatten slightly on the baking sheets.
  • Bake for 9-10 minutes, then cool on a wire rack.

**Assembling the Cookies:**

  • Pipe the chilled pastry cream onto the cooled cookies.
  • Sprinkle sugar over each cookie, then use a kitchen torch to caramelize the sugar until golden brown.
  • Let the cookies cool for 10 minutes before serving.
  • Get ready to enjoy these heavenly Crème Brûlée Cookies! Remember to add the pastry cream topping just before serving to keep them perfectly fresh and delicious.

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