Creme Brûlée Cookies

Introduction

Imagine the rich, velvety custard of crème brûlée meeting the soft, chewy goodness of a perfectly baked cookie. It’s like dessert magic in every bite! These Crème Brûlée Cookies combine the best parts of your favorite French dessert with the comfort and simplicity of a cookie. A creamy vanilla-infused center, a golden sugar crust you can crack with a spoon, and a soft cookie base—it’s the ultimate indulgence.

I first made these cookies on a whim when my family requested something “fancy but fun” for a weekend treat. Crème brûlée is one of my favorite desserts, but let’s face it—it’s not always weeknight-friendly. That’s when I had an idea: Why not take the elegance of crème brûlée and turn it into a cookie that’s easy to share? After one bite, my family was hooked, and now it’s a recipe we pull out for everything from celebrations to cozy nights at home.

What makes these cookies even better is their versatility. They look and taste impressive, but they’re surprisingly easy to make. Whether you’re an experienced baker or a beginner, you’ll have no trouble whipping up a batch of these irresistible treats.

Why You’ll Love This Recipe

1. A Showstopper Dessert: These cookies look like they came straight out of a bakery, complete with their caramelized sugar tops. They’re perfect for impressing guests!
2. Rich and Creamy Flavor: With a custard-like filling and a hint of vanilla, every bite is decadently satisfying.
3. Simple Ingredients: You only need pantry staples—flour, sugar, eggs, and a splash of heavy cream—to create this elevated treat.
4. Fun and Interactive: Who doesn’t love the dramatic moment of torching sugar for that classic crème brûlée crackle? It’s a dessert and an experience.
5. Customizable: Add a hint of espresso, citrus zest, or even a drizzle of chocolate for a unique twist.

Preparation Time and Servings

• Total Time: 1 hour 30 minutes (includes cooling time)
• Active Time: 30 minutes
• Servings: Makes about 16 cookies
• Calories per serving: 150-180 (depending on size)

Ingredients

Cookies:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups (350g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Custard Filling:

• ½ cup (120ml) heavy cream
• ¼ cup (50g) granulated sugar
• 2 large egg yolks
• 1 tsp vanilla bean paste (or vanilla extract)

Topping:

• ½ cup (100g) granulated sugar

Step-by-Step Instructions

1st Step: Make the Cookie Dough

1. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. Beat in the eggs, one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
4. Cover the dough and refrigerate for at least 30 minutes to prevent spreading during baking.

2nd Step: Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Using a cookie scoop or tablespoon, portion out the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheet.
3. Press the center of each dough ball with your thumb to create a small indent (this is where the custard will go).
4. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked—that’s okay!
5. Remove the cookies from the oven and gently reinforce the indent with the back of a spoon while they’re still warm. Let the cookies cool completely.

3rd Step: Make the Custard Filling

1. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer (don’t let it boil).
2. In a bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
3. Slowly pour the hot cream into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes).
5. Remove from heat and stir in the vanilla bean paste. Let the custard cool slightly before transferring it to a piping bag.

4th Step: Fill the Cookies

1. Pipe a small amount of custard into the indent of each cooled cookie. Smooth the tops with the back of a spoon if needed.
2. Chill the filled cookies in the refrigerator for at least 30 minutes to set the custard.

5th Step: Caramelize the Sugar

1. Just before serving, sprinkle about 1 teaspoon of granulated sugar over the custard on each cookie.
2. Use a kitchen torch to caramelize the sugar until it turns golden and forms a crisp shell. If you don’t have a torch, place the cookies under a broiler for 1-2 minutes, watching carefully to avoid burning.
3. Let the sugar cool for 1-2 minutes before serving.

How to Serve

• Classic: Serve these cookies on their own with a cup of coffee or tea.
• Dessert Platter: Pair them with fresh berries or a dollop of whipped cream for a beautiful dessert spread.
• Gift-Worthy: Wrap them in parchment and a ribbon for an elegant homemade gift.

Additional Tips

1. Chill the dough: This step is crucial to prevent your cookies from spreading too much.
2. Torch technique: Hold the torch about 2 inches from the sugar and move it in a circular motion for even caramelization.
3. Make-ahead option: Prepare the cookie dough and custard a day ahead, then assemble and caramelize just before serving.
4. No torch? No problem!: The broiler works well, but be quick—sugar can burn fast.
5. Storage tips: Store unfilled cookies at room temperature in an airtight container for up to 3 days.

Recipe Variations

Freezing and Storage

• Storage: Store filled cookies in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfilled cookies for up to 3 months. Thaw at room temperature before filling and torching.

Frequently Asked Questions (FAQ)

1. Can I use store-bought custard instead of making it from scratch?
Absolutely! If you’re short on time or want to simplify the recipe, store-bought custard works well as a substitute. Just make sure it’s thick enough to hold its shape when piped onto the cookies.

2. Do I need a kitchen torch to make these cookies?
While a kitchen torch gives the most precise caramelization, you can achieve a similar effect using your oven’s broiler. Place the cookies on a baking sheet and broil the sugar topping for 1-2 minutes, keeping a close eye to prevent burning.

3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure to chill the dough well, as gluten-free cookies can sometimes spread more during baking.

4. How far in advance can I make these cookies?
You can bake the cookies and prepare the custard filling up to 2 days in advance. Store them separately to maintain freshness. Assemble and caramelize just before serving for the best texture.

5. What should I do if I don’t have vanilla bean paste?
You can substitute an equal amount of pure vanilla extract or scrape the seeds from a vanilla bean pod for a similar flavor.

6. Why do my cookies spread too much while baking?
This usually happens if the dough isn’t chilled long enough. Make sure to refrigerate the dough for at least 30 minutes—or longer, if your kitchen is warm.

7. How do I store leftovers?
Store leftover cookies in an airtight container in the refrigerator for up to 3 days. If possible, avoid torching the sugar topping on cookies you plan to store, as it may lose its crispness over time.

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Conclusion

There’s something truly magical about these Crème Brûlée Cookies. They’re the perfect blend of elegance and comfort—a dessert that feels fancy yet is easy enough for any baker to pull off. From the creamy vanilla custard to the irresistible crunch of caramelized sugar, each bite is a little piece of joy.

These cookies are perfect for special occasions like dinner parties, holidays, or even as a unique gift for someone who loves desserts. But they’re just as delightful for a casual treat when you want to pamper yourself a little. Every time I bake these cookies, they bring a smile to my family’s faces—it’s like serving a bit of happiness on a plate.

If you try this recipe, I’d love to hear about it! Share your experience, any fun variations, or your favorite way to enjoy these cookies. Tag me in your photos so I can see how beautifully your cookies turned out. Happy baking—and don’t forget to enjoy that satisfying crackle of the caramelized sugar topping!