Crème Brûlée Cookies Recipe

Introduction

Crème Brûlée Cookies combine the creamy richness of classic custard with tender, buttery cookies and a satisfying caramelized sugar topping. These elegant treats are perfect for impressing guests or indulging in a sophisticated dessert at home.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 3 large egg yolks (for custard)
• 1/4 cup granulated sugar (for custard)
• 2 tbsp cornstarch
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 vanilla bean or 2 tsp vanilla extract
• 2 tbsp unsalted butter (for custard)
• Pinch of salt
• 1/2 to 3/4 cup granulated sugar (for brûlée topping)

Instructions

1. Step 1: Make the custard filling first. Combine milk and cream in a saucepan. If using a vanilla bean, split, scrape seeds, and add seeds and pod to milk. Heat until just simmering, then let steep 10 minutes. Remove the pod. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Temper the egg mixture by slowly adding a third of the hot milk while whisking. Return mixture to saucepan and cook, whisking constantly, until thickened (3-5 minutes). Remove from heat and stir in butter and salt. Cover with plastic wrap directly on the surface and refrigerate at least 2 hours.
2. Step 2: Prepare the cookie dough. Whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter and sugar until light and fluffy (3-4 minutes). Add whole egg and yolk, beating after each, then add vanilla and almond extracts. Mix in flour mixture on low speed until combined. Divide dough in half, shape into discs, wrap, and chill for at least 1 hour.
3. Step 3: Preheat oven to 350°F (175°C). Roll out dough on floured surface to 1/4-inch thickness. Cut 3-inch circles and place on parchment-lined sheets. Press a deep indent in the center of each cookie. Re-roll scraps and repeat.
4. Step 4: Bake cookies for 12-15 minutes until edges barely brown and centers stay pale. Re-press indents immediately after baking if they have puffed. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Step 5: Fill cooled cookies with chilled custard using a piping bag, filling each indent generously. Smooth the tops and refrigerate for at least 30 minutes to firm up the filling.
6. Step 6: Just before serving, sprinkle 1-2 teaspoons sugar evenly over custard on each cookie. Use a kitchen torch held 3-4 inches away and move in a circular motion to caramelize sugar until deep amber and glassy. Let cool 2-3 minutes and serve immediately for the best crackle.

Tips & Variations

• Using a vanilla bean rather than extract enhances both flavor and appearance with visible vanilla specks.
• Chilling the dough makes it easier to handle and results in more tender cookies.
• If you don’t have a kitchen torch, you can try broiling briefly but watch carefully to avoid burning.
• For a nutty twist, add finely chopped toasted almonds to the cookie dough.

Storage

Store filled cookies in an airtight container in the refrigerator for up to 3 days. For best texture, brûlée the sugar topping just before serving. Reheat slightly or bring to room temperature before torching.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, the custard can be made up to 2 days in advance and kept refrigerated, covered tightly to prevent skin formation.

What if I don’t have a kitchen torch?

While a kitchen torch is best for achieving the classic crisp caramel top, you can use a broiler. Place cookies under a preheated broiler, watching closely, to melt and caramelize the sugar in about 1-2 minutes.

Crème Brûlée Cookies Recipe

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★★★★★

4.8 from 72 reviews

Crème Brûlée Cookies combine the rich, creamy decadence of classic vanilla custard with buttery, tender cookies, topped with a perfectly caramelized sugar crust. This elegant treat mimics the beloved French dessert with a crisp brûlée topping and a luscious custard center nestled in a delicate cookie base, delivering a sophisticated yet delightful bite-sized dessert experience.

• Author: Sienna
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 24–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk (extra richness)
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional but adds sophistication)

For the Vanilla Custard Filling:

• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 vanilla bean (or 2 tsp vanilla extract—bean is better for aesthetics)
• 2 tbsp unsalted butter
• Pinch of salt

For the Brûlée Topping:

• 1/2 to 3/4 cup granulated sugar (for torching, about 1–2 tsp per cookie)

Instructions

1. Make the Custard Filling (Do This First): In a medium saucepan, combine milk and cream. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk mixture. Heat over medium until it just starts to simmer, then remove from heat and let steep for 10 minutes. Remove the vanilla pod. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour about a third of the hot milk mixture into the eggs while whisking constantly to temper them. Pour this mixture back into the saucepan with remaining milk and cook over medium heat, whisking until thickened (3-5 minutes). Remove from heat and whisk in butter and salt until smooth. Press plastic wrap on the custard surface and refrigerate for at least 2 hours until cold and thick.
2. Make the Cookie Dough: Whisk flour, baking powder, and salt in a bowl. In a large bowl or stand mixer, beat softened butter and sugar on medium-high until light and fluffy for 3-4 minutes. Add whole egg and egg yolk, beating well after each addition. Mix in vanilla and almond extracts. Add flour mixture and mix on low just until combined. Divide dough in half, form discs, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
3. Shape the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment. Let dough sit 5-10 minutes after removing from fridge. Roll to 1/4-inch thickness on lightly floured surface. Cut rounds with a 3-inch cutter, about 12-15 per disc. Place on sheets spaced 2 inches apart. Press a deep indent (halfway through) in each cookie center for custard. Re-roll scraps and repeat.
4. Bake: Bake cookies 12-15 minutes until edges just start turning golden and centers remain pale. Avoid overbaking to keep them soft and tender. Remove immediately and press centers again if puffed, using the back of a spoon. Cool on baking sheet 5 minutes then transfer to wire rack.
5. Fill with Custard: Once cookies are fully cooled, fill the indents. Pipe chilled custard into each center, about 1-2 tablespoons per cookie, leveling or slightly mounded. Smooth tops with an offset spatula or spoon. Refrigerate filled cookies at least 30 minutes to firm custard.
6. The Brûlée Moment (The Fun Part): Just before serving, sprinkle 1-2 teaspoons granulated sugar evenly over each custard surface. Use a kitchen torch held 3-4 inches away, moving in circular motions, to melt and caramelize sugar to a deep amber glassy shell. Allow sugar shell to cool and harden 2-3 minutes. Serve immediately for the signature crispy crackle effect.

Notes

• Use a kitchen torch for authentic brûlée caramelization; alternatives like broilers won’t achieve the same effect.
• Tempering the eggs in custard is crucial to avoid curdling.
• Chilling the dough makes it easier to handle and helps maintain cookie shape while baking.
• Press cookie centers deeply before and after baking to ensure plenty of room for custard filling.
• For best flavor and texture, eat cookies the same day they are brûléed.
• Cookies can be refrigerated for up to 2 days after filling but brûlée topping should be done fresh before serving.
• Using a vanilla bean in the custard adds authentic flavor and speckled appearance but vanilla extract is an acceptable substitute.

Keywords: Crème Brûlée Cookies, vanilla custard cookies, brulee topping, decadent cookies, custard-filled cookies, French dessert cookie