Description
These Creme Brûlée Cookies are chewy, buttery, and soft sugar cookies topped with a rich and creamy homemade vanilla pastry cream, finished with a crispy caramelized sugar topping. A delightful treat combining the elegant flavors of classic crème brûlée with the comfort of a soft cookie.
Ingredients
For the Vanilla Pastry Cream
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut in cubes
For the Sugar Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Heat Milk: In a medium saucepan, heat the milk over medium-low heat until steaming. Then lower the heat to low and keep warm until ready to use.
- Prepare Egg Mixture: In a large bowl, whisk together egg yolks, 1 cup plus 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
- Temper Eggs: Gradually whisk in 1/4 of the heated milk into the egg mixture to temper it, then pour in the rest of the milk and stir to combine fully.
- Cook Pastry Cream: Transfer the mixture back into the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
- Add Butter and Chill: Remove from heat, stir in the cubed butter until melted and incorporated. Cover the pastry cream with plastic wrap directly on its surface and refrigerate until fully cooled.
- Preheat Oven and Prep Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer on high speed, beat the softened butter and 1 1/4 cup granulated sugar until fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until dough pulls together.
- Form Cookie Dough Balls: Scoop dough with a large cookie scoop, roll into balls, then roll each ball in 1/2 cup granulated sugar for coating.
- Shape and Bake Cookies: Place dough balls on prepared baking sheets and slightly flatten each. Bake 6 cookies at a time for 9-10 minutes. Let cookies cool on baking sheet for 5 minutes, then transfer to cooling racks.
- Pipe Pastry Cream: Once cookies are completely cooled, fill a piping bag fitted with a small round tip with chilled pastry cream and pipe onto each cookie.
- Caramelize Sugar Topping: Sprinkle about 1 teaspoon of granulated sugar over the cream on each cookie. Use a kitchen torch to brûlée the sugar until golden brown and caramelized.
- Cool and Serve: Allow cookies to cool for 10 minutes after torching before serving. For best results, add the pastry cream just before serving to prevent sogginess.
Notes
- Add the pastry cream topping only right before serving because the cookies will get soggy if left too long.
- You can use a stand mixer with a paddle attachment for creaming the butter and sugar.
- Use vanilla bean paste for intense vanilla flavor, but vanilla extract can be substituted at the same quantity.
- When brûléeing sugar, move the torch in a circular motion to avoid burning.
- Store unassembled cookies in an airtight container at room temperature for up to 3 days; store pastry cream separately in refrigerator.
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
