Go Back
–+ servings
Melany

Crème Brûlée Cookie Recipe: A Sweet Delight Awaits!

These Crème Brûlée Cookies are a dreamy mashup of soft sugar cookies and classic crème brûlée. Each bite features a rich vanilla pastry cream center and a perfectly torched sugar crust—like your favorite dessert in cookie form. Fancy yet fun, these cookies are guaranteed to impress!
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: French-Inspired / Fusion
Ingredients Method Notes

Ingredients
  

For the Vanilla Pastry Cream:
  • 2 1/4 cups whole milk
  • 6 egg yolks
  • 1 cup plus
  • 2 tablespoons granulated white sugar
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons vanilla bean paste
  • 3 1/2 tablespoons cornstarch
  • 3 tablespoons unsalted butter cubed
For the Sugar Cookies:
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated white sugar
  • 1 cup unsalted butter softened
  • 1 large egg
  • 1 tablespoon vanilla bean paste
  • 1/2 cup granulated sugar for rolling
  • 1/2 cup granulated sugar for brûlée topping

Method
 

  1. Make the Vanilla Pastry CreamIn a saucepan, heat the milk over medium-low until steaming.In a bowl, whisk the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale.Slowly temper with hot milk, whisking constantly, then pour the mixture back into the saucepan.Cook over medium-low for 8–12 minutes, whisking until thickened.Remove from heat, stir in butter, and let chill with plastic wrap directly on the surface.
  2. Prepare the Sugar Cookie DoughPreheat the oven to 350°F (175°C) and line baking sheets with parchment paper.In a bowl, whisk flour, baking powder, and salt.In a separate bowl, cream the butter and sugar until fluffy (about 2 minutes).Add egg and vanilla; mix until light and combined.Gradually add dry ingredients and mix just until combined.Scoop dough into balls, roll in sugar, and gently flatten.
  3. Bake the CookiesBake 6 cookies at a time for 9–10 minutes.Let cool on the sheet for 5 minutes, then transfer to a wire rack.
  4.  
  5. Add Pastry Cream & Brûlée ToppingOnce cooled, pipe chilled pastry cream onto each cookie.Sprinkle about 1 teaspoon of sugar on top.Use a kitchen torch to caramelize the sugar until golden and crackly.Let the sugar crust cool for 10 minutes before serving.

Notes

  • Serve immediately after torching for the best texture. The brûlée topping may soften if left too long.
  • You can make the pastry cream a day ahead and store it in the fridge.
  • If you don't have a kitchen torch, caramelizing in the oven under a broiler is possible but trickier—watch carefully!
  • Vanilla bean paste gives a rich flavor and pretty specks, but pure vanilla extract works too.

Tried this recipe?

Let us know how it was!