Crème Brûlée Cookies
These Crème Brûlée Cookies combine the rich flavors of the classic French dessert with the comforting chewiness of a cookie, featuring a luscious vanilla pastry cream center and a crispy caramelized sugar topping.
Ingredients
For the Vanilla Pastry Cream
- 2 1/4 cups whole milk
- 6 large egg yolks
- 1 cup granulated white sugar
- 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 in cubes
For the Cookie Dough
- 2 1/2 cups all-purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated white sugar
- 1 cup unsalted butter softened
- 1 large egg
- 1 tbsp vanilla bean paste
- 1/2 cup granulated white sugar for rolling the dough in
- 1/2 cup granulated white sugar for the brûlée topping
Instructions
Prepare the Vanilla Pastry Cream
- In a saucepan, heat the whole milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together the egg yolks, 1 cup of granulated sugar, salt, vanilla bean paste, and cornstarch until smooth.
- Gradually add the warm milk to the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and heat gently, stirring continuously until it thickens.
- Remove from heat and mix in the cubed butter until melted. Allow to cool.
For the Cookie Dough
- Cream together softened unsalted butter and 1 1/4 cups granulated sugar until light and fluffy.
- Beat in the egg and 1 tablespoon of vanilla bean paste until well combined.
- In another bowl, whisk together all-purpose flour, baking powder, and 1/2 tsp salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Assemble and Bake the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoons of cookie dough onto the prepared sheets, flattening each slightly.
- Place a teaspoon of cooled vanilla pastry cream in the center of each cookie mound.
- Optionally, cover each filled cookie dough ball with additional dough.
- Roll each cookie ball in granulated sugar and place back on the baking sheet.
- Bake for about 9 minutes or until lightly golden around the edges. Allow to cool.
Brûlée the Topping
- Once the cookies are slightly cooled, sprinkle an additional layer of granulated sugar on top.
- Use a kitchen torch or broiler to caramelize the topping until golden brown and crunchy.
Notes
To keep cookies fresh, store in an airtight container for up to 3 days. For a richer flavor, swap part of the vanilla bean paste with almond extract.