If you adore the classic, rich dessert of brûléed custard but want a fun, portable twist, this Crème Brûlée Cookies Recipe is an absolute game changer. Imagine crisp yet tender cookies cradling a luscious vanilla custard center, finished with that signature caramelized sugar topping that cracks delightfully with every bite. It’s the perfect marriage of cookie comfort and elegant dessert sophistication, and once you try these, they’ll become a treasured favorite to share with friends and family.
Ingredients You’ll Need
The ingredients for this Crème Brûlée Cookies Recipe are wonderfully simple but pack a huge punch in flavor and texture. Each plays a vital role: buttery dough for richness, custard for luscious creaminess, and sugar for that irresistible caramel top that defines brûlée.
- 1 cup unsalted butter (softened): Provides the rich, tender base for the cookie dough, ensuring a perfect buttery flavor.
- 1 cup brown sugar (packed): Adds moistness and a subtle caramel undertone to the dough.
- 1/4 cup granulated sugar: Balances sweetness and helps with the cookie’s texture.
- 2 large egg yolks: Boost richness and aid in binding the dough while enhancing the custard’s creaminess.
- 1 1/2 teaspoons vanilla extract: Imparts classic vanilla warmth to both dough and custard.
- 2 cups all-purpose flour: The sturdy structure for cookies that hold their shape but stay tender.
- 1/2 teaspoon baking powder: Gives a slight lift so cookies remain soft and airy.
- 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness perfectly.
- 1/2 cup heavy cream: Essential for the silky custard filling that melts in your mouth.
- 1/4 cup granulated sugar (for custard): Sweetens the custard filling just right.
- 1 egg yolk (custard): Thickens the custard into a delightful creamy center.
- 1 teaspoon vanilla extract (custard): Adds depth and fragrant vanilla flavor.
- 1/4 cup granulated sugar (brûlée topping): The star ingredient for that perfect caramelized crust on top.
How to Make Crème Brûlée Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or a silicone mat. This ensures your cookies bake evenly without sticking, so you get perfectly golden bases every time.
Step 2: Make the Vanilla Custard Filling
Warm the heavy cream and granulated sugar in a small saucepan just until the sugar dissolves and the mixture is hot but not boiling. Slowly whisk in the egg yolk and vanilla extract off the heat, stirring constantly to prevent the egg from scrambling. Set this luscious custard aside to cool as you work on your cookie dough.
Step 3: Cream the Butter and Sugars
In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is fluffy and light. The creaming process traps air, which will give your cookies a tender, soft crumb that melts in your mouth.
Step 4: Combine Egg Yolks and Vanilla
Add in the two large egg yolks along with the 1 1/2 teaspoons of vanilla extract, beating well until fully incorporated. This step enriches the dough significantly, aligning flavors beautifully with the filling.
Step 5: Mix in Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the creamed butter and sugar until just combined. Be careful not to overmix – you want a tender dough, not a tough one.
Step 6: Shape Cookies and Add Custard
Roll the dough into tablespoon-sized balls and arrange them on your prepared baking sheets. Use your thumb or a small spoon to create a shallow indentation in the center of each dough ball. Gently spoon a small amount of the vanilla custard filling into each indentation – don’t overfill or it may spill over during baking.
Step 7: Bake and Cool
Bake the cookies in your preheated oven for about 10 to 12 minutes, or until the edges have set but the custard centers still look slightly soft. Remove the trays and allow the cookies to cool completely on a wire rack – patience here will help the custard firm up just right.
Step 8: Caramelize the Sugar Topping
Once cooled, sprinkle about a teaspoon of granulated sugar atop each custard-filled cookie. Use a culinary blow torch to carefully caramelize the sugar until it forms a crisp, golden crust. This signature brûlée finish brings texture and that irresistible crackle with each bite.
How to Serve Crème Brûlée Cookies Recipe
Garnishes
Enhance the presentation and flavor of your Crème Brûlée Cookies Recipe with fresh raspberries or a sprig of mint. A light dusting of powdered sugar can also add an elegant touch that complements the caramelized sugar topping perfectly.
Side Dishes
These cookies make an excellent dessert companion to a cup of rich espresso or a creamy latte. For a fully indulgent experience, serve alongside vanilla bean ice cream or a scoop of homemade whipped cream to echo the custard notes.
Creative Ways to Present
Try arranging the cookies on a stylish platter with edible flowers or serve them inside petite paper cups for a charming touch at parties. You could also stack two cookies with a dollop of custard or whipped cream between them to make delightful mini sandwich treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crème Brûlée Cookies Recipe in an airtight container at room temperature if you plan to enjoy them within 2 days. For longer freshness, refrigerate them but be sure to bring to room temperature before serving to regain their full flavor and texture.
Freezing
You can freeze these cookies before adding the brûlée topping. Arrange unbaked cookies on a tray, freeze until firm, then transfer to a sealed freezer bag or container. Bake straight from frozen, adding a few extra minutes if needed. Caramelize sugar after baking for the best crust.
Reheating
If your cookies lose some of their warmth and crunch, gently reheat them in a low oven (about 300°F) for a few minutes. To refresh or add more caramel topping, sprinkle with sugar and torch again for that perfect crackly finish.
FAQs
Can I make the custard filling ahead of time?
Absolutely! The custard can be made a day ahead and refrigerated. Just give it a gentle stir before filling your cookies to ensure it’s smooth and ready to use.
What if I don’t have a blow torch?
No worries! You can place the sugared cookies under a hot broiler for a minute or two, but watch closely to prevent burning. A torch provides more control and best results though.
Can I use a different extract instead of vanilla?
While vanilla is classic for this recipe, a splash of almond or bourbon extract can create wonderful variations. Just use sparingly to keep the delicate custard flavor balanced.
How do I prevent the custard from leaking during baking?
Make sure to create a well in the cookie dough that is deep enough to hold the custard, and don’t overfill it. Chilling the filled cookies briefly before baking can also help keep the custard in place.
Are these cookies suitable for making in large batches?
Definitely! This Crème Brûlée Cookies Recipe scales well, making it perfect for holiday gatherings or big family treats. Just prepare multiple baking sheets and keep an eye on baking times as needed.
Final Thoughts
This Crème Brûlée Cookies Recipe is a joyful celebration of flavors and textures you’ll want to return to again and again. Its elegant caramelized top and creamy custard center tucked inside a buttery cookie make it a remarkable dessert that feels both fancy and comforting. Give these a try, share them with someone you love, and enjoy every crackly, creamy bite together!
Print
Crème Brûlée Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Delight in the rich and creamy flavors of Crème Brûlée Cookies, featuring a buttery cookie base filled with smooth custard and topped with a perfectly caramelized sugar crust. This recipe combines the classic French dessert’s luxurious custard and caramelized sugar topping with a soft, tender cookie for an irresistible treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Custard Filling
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Brûlée Topping
- 1/4 cup granulated sugar
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat to prevent sticking.
- Make the custard filling: Warm the heavy cream and granulated sugar together until the sugar dissolves, then whisk in the egg yolk and vanilla extract until smooth. Set this mixture aside to cool slightly.
- Prepare the cookie dough: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add in the two large egg yolks and vanilla extract, mixing thoroughly. Gradually add the all-purpose flour, baking powder, and salt, mixing until a soft dough forms.
- Form the cookies and add filling: Roll the dough into small balls and place them onto your prepared baking sheets. Use your thumb or a small spoon to make indentations in the center of each dough ball. Carefully fill each indentation with a spoonful of the prepared custard mixture.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the cookie edges are lightly golden and the custard is set. Remove from oven and let cool on the baking sheet.
- Add brûlée topping and caramelize: Once the cookies have cooled, sprinkle the top of each custard-filled center with granulated sugar. Use a culinary blow torch to caramelize the sugar evenly until it forms a golden, crunchy brûlée crust.
- Serve and enjoy: Allow the caramelized sugar to harden for a minute, then serve and enjoy your decadent Crème Brûlée Cookies with their creamy filling and crisp caramel topping!
Notes
- Use a blow torch carefully to avoid burning the sugar or the cookie.
- The custard filling should be slightly cool before adding to prevent melting the cookie dough.
- These cookies are best enjoyed the same day they are made to maintain the crisp brûlée topping.
- Ensure the cookie indentations are deep enough to hold the custard without spilling during baking.
- You can substitute vanilla extract with vanilla bean paste for an extra intense flavor.
