Can I make creme brûlée cookies ahead of time?

Yes, you can prepare the cookies and the pastry cream in advance. It’s best to store the sugar cookies in an airtight container, and pipe the pastry cream and brûlée the sugar just before serving. This will keep the cookies from becoming soggy.

How do I store creme brûlée cookies?

Store the cookies in an airtight container without the pastry cream to maintain freshness. If storing with the pastry cream, keep them in the fridge, but remember they’re best enjoyed the same day.

Can I use a regular oven to caramelize the sugar topping?

While a kitchen torch is ideal for caramelizing the sugar, you can use an oven broiler as an alternative. However, be careful, as broiling can cause the pastry cream to melt off if not monitored closely.

Best Creme Brûlée Cookies

Description

Creme brûlée cookies are a decadent treat that combines soft, chewy sugar cookies with creamy vanilla pastry cream, topped with a crispy, caramelized sugar layer. These cookies offer the indulgent taste of the classic French dessert in a fun, easy-to-make form. The rich, buttery flavor of the cookies and the smooth pastry cream topped with a crackling sugar topping make each bite a delight.

Ingredients

Scale

2 1/4 cups whole milk
6 egg yolks
1 cup + 2 tbsp granulated white sugar
1/8 tsp salt
1 1/2 tbsp vanilla bean paste
3 1/2 tbsp cornstarch
3 tbsp unsalted butter (cut into cubes)
2 1/2 cups all-purpose flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup granulated white sugar
1 cup unsalted butter, softened
1 egg
1 tbsp vanilla bean paste
1/2 cup granulated white sugar (for rolling the dough)
1/2 cup granulated white sugar (for the brûlée topping)

Cook Mode Prevent your screen from going dark

Instructions

Make the pastry cream by heating the milk over medium-low heat until it’s steaming. In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla, and cornstarch. Gradually add 1/4 of the milk and stir, then add the rest of the milk. Transfer the mixture to the saucepan and cook on medium-low for 8-12 minutes, whisking constantly, until it thickens. Remove from heat and stir in the butter. Chill the pastry cream in the fridge.
Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream together butter and sugar until fluffy using an electric mixer. Beat in the egg and vanilla bean paste.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop dough into balls, roll in sugar, and place on the prepared cookie sheets. Flatten each ball slightly.
Bake for 9-10 minutes until edges are golden. Let the cookies cool for 5 minutes before transferring to a wire rack.
Once cookies are cooled, pipe chilled pastry cream onto each. Sprinkle with sugar and use a kitchen torch to caramelize the sugar until golden brown.
Let the cookies cool for 10 minutes after torching and serve immediately.

Notes

For best results, pipe the pastry cream only when ready to serve.
If you don’t have a kitchen torch, use an oven broiler, but be cautious not to melt the pastry cream.
Store cookies in an airtight container without the pastry cream to maintain freshness.
For a dairy-free version, substitute plant-based butter and non-dairy milk in both the cookies and pastry cream.

Prep Time: 1 hour 30 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 22g
Sodium: 75mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg