If you love the classic French dessert Crème Brûlée, you’ll fall head over heels for these Crème Brûlée Cookies. They combine the buttery softness of a sugar cookie with the silky richness of vanilla pastry cream — all topped with a caramelized sugar crust that cracks with every bite.
These cookies bring a touch of elegance to your dessert table and are perfect for special occasions, dinner parties, or anytime you want a sophisticated sweet treat.
Why You’ll Love This Recipe
Combines two desserts into one irresistible bite
A golden, crackly sugar top that mimics real crème brûlée
Soft, buttery cookie base
Creamy vanilla pastry cream filling
Stunning and impressive, yet surprisingly easy to make
Recipe Overview
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cookies
Ingredients
For the Cookies:
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 ½ tsp vanilla extract
1 ¾ cups (220g) all-purpose flour
½ tsp baking soda
¼ tsp salt
For the Pastry Cream:
1 cup (240ml) whole milk
2 egg yolks
¼ cup (50g) sugar
1 tbsp cornstarch
1 tsp vanilla extract
1 tbsp butter
For the Caramelized Topping:
¼ cup granulated sugar (for sprinkling and torching)
Instructions
- Make the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until fluffy. Add egg and vanilla, mix well.
- Whisk together flour, baking soda, and salt; gradually mix into wet ingredients.
- Scoop dough (2 tbsp per cookie), roll into balls, and press the center slightly to create an indent.
- Bake 10–12 minutes or until edges are golden. Cool completely.
- Make the Pastry Cream:
- In a saucepan, whisk egg yolks, sugar, and cornstarch. Slowly whisk in milk.
- Cook over medium heat, whisking constantly until thickened.
- Remove from heat, stir in butter and vanilla. Cool completely in the fridge.
- Assemble:
- Spoon cooled pastry cream into the indent of each cookie. Smooth the top.
- Sprinkle granulated sugar evenly over the cream layer.
- Caramelize:
- Use a kitchen torch to melt and caramelize the sugar until golden and crackly. Let set for 2–3 minutes before serving.
Tips & FAQs
Can I use store-bought custard?
Yes! Vanilla pudding or pastry cream makes a quick substitute.
Do I need a kitchen torch?
A torch gives the best result, but you can broil the cookies for 1–2 minutes on high — just watch closely!
How should I store them?
Keep cookies refrigerated for up to 3 days. Caramelize the sugar right before serving for the best crunch.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 cookie | 240 | 3g | 28g | 12g | 18g | 1g |
Disclaimer: Nutrition values are approximate and may vary based on ingredients used.
