If you are looking for an irresistible treat that combines the best of classic French dessert vibes with the cozy charm of homemade cookies, this Crème Brûlée Cookies Recipe is going to steal your heart. Imagine a perfectly soft, buttery cookie with a little cavity filled with smooth vanilla custard, all crowned by a crackling caramelized sugar topping reminiscent of a crème brûlée’s famous finish. These cookies are as delightful to eat as they are fun to make, delivering layers of flavor and texture in each bite. Whether it’s an afternoon snack or a stunning dessert for your next gathering, these cookies bring a touch of elegance and a lot of joy to your kitchen.
Ingredients You’ll Need
Getting the right mix of ingredients is key to nailing this Crème Brûlée Cookies Recipe. Each component plays a vital role in the texture and flavor, from the tender cookie base to the creamy filling and caramelized topping.
- 1/2 cup unsalted butter (softened): Adds richness and tenderness for the perfect cookie crumb.
- 1/2 cup granulated sugar: Sweetens and helps create a light, airy texture when creamed with butter.
- 1/4 cup brown sugar: Introduces subtle molasses notes that deepen the cookie’s flavor.
- 1 large egg: Binds the ingredients and gives tenderness to the dough.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant flavor essential for that custardy vibe.
- 1 1/2 cups all-purpose flour: Provides structure for the cookie to hold its shape.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft bite.
- 1/4 teaspoon salt: Balances sweetness and enhances other flavors.
- 1/2 cup vanilla pudding or pastry cream (chilled): The luscious filling that makes these cookies truly decadent.
- 1/4 cup granulated sugar (for brûlée topping): Caramelizes to create that signature crispy crust.
- Optional: fresh berries or a sprinkle of sea salt: Adds a fresh or savory note to elevate presentation and flavor.
How to Make Crème Brûlée Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy – this takes a few minutes but it’s worth every second to get that perfect texture. Then, beat in the egg and vanilla extract until the batter is smooth and glossy.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent and salt are evenly distributed so your cookies bake evenly without any unexpected pockets of flavor.
Step 3: Form the Cookie Dough
Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. It’s important not to overmix here to keep your cookies tender and melt-in-your-mouth. The dough should be pliable but not sticky.
Step 4: Shape and Bake
Using a medium cookie scoop, portion out the dough onto your prepared baking sheet, spacing them about 2 inches apart. Then, gently press your thumb or the back of a spoon into the center of each dough ball, creating a little well for the creamy filling. Bake for 10 to 12 minutes, or until the edges just start to turn golden. This subtle color signals that the cookies are perfectly baked but still soft inside.
Step 5: Cool and Fill the Cookies
Once baked, let the cookies cool completely on the baking sheet. This is crucial because a warm cookie could cause your vanilla pudding or pastry cream to melt. When cooled, spoon about 1 teaspoon of the chilled pudding or pastry cream into each cookie well for that luscious custard surprise.
Step 6: Create the Brûlée Topping
Sprinkle a thin, even layer of granulated sugar over the pudding filling. If you have a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. This creates the iconic brûlée topping that adds both texture and that irresistible burnt-sugar flavor. If you don’t own a torch, placing the cookies under a broiler for a minute or two will do the trick—just keep an eagle eye to avoid burning.
How to Serve Crème Brûlée Cookies Recipe
Garnishes
A simple sprinkle of sea salt over the brûlée topping enhances the complex caramel notes and adds a modern twist. For a fresh pop of color and brightness, consider adding a few fresh berries beside or on top of the cookies. This tiny touch not only looks stunning but also complements the creamy filling beautifully.
Side Dishes
These cookies are delightful on their own but pair wonderfully with a cup of rich coffee, black tea, or even a chilled glass of dessert wine. For a more indulgent experience, serve alongside a scoop of vanilla or caramel ice cream to play with temperatures and textures.
Creative Ways to Present
Why not transform your Crème Brûlée Cookies Recipe into a fun party platter? Arrange the cookies alongside mini spoonfuls of extra vanilla pudding and a variety of seasonal fruits to allow guests to customize their bites. Alternatively, gift these cookies in a decorative box with some edible gold leaf touches on the brûlée topping – it’s a showstopper that will wow friends and family alike.
Make Ahead and Storage
Storing Leftovers
Keep your cookies in an airtight container at room temperature for up to 2 days. Because the filling is creamy, it’s best to consume them sooner rather than later to enjoy the freshest texture and flavor.
Freezing
You can freeze the baked cookie shells before adding the vanilla filling and brûlée topping. Freeze them in a single layer on a tray, then transfer to an airtight freezer bag for up to 1 month. When ready to enjoy, thaw and then fill and brûlée the topping as usual for the best results.
Reheating
If you want to reheat cookies with the brûlée topping already set, do so gently in a low oven (about 275°F) for a few minutes to warm the cookie without melting the crunchy sugar crust. Avoid microwaving as it will soften the brûlée topping and change the texture.
FAQs
Can I use homemade pastry cream instead of store-bought pudding?
Absolutely! Homemade pastry cream elevates the authenticity of this Crème Brûlée Cookies Recipe with a richer, more custard-like texture. Just be sure it’s well chilled and thick enough to hold shape inside the cookie wells.
What if I don’t have a kitchen torch?
No worries! You can achieve that signature brûlée crust by placing the sugared cookies under your oven’s broiler for 1–2 minutes. Keep a close eye on them so they caramelize perfectly without burning.
Can these cookies be made gluten-free?
Yes, by swapping the all-purpose flour for a 1:1 gluten-free baking flour blend. Just be mindful that the texture might vary slightly, but the flavor will remain delightful.
How long do these cookies stay fresh?
The cookies are best enjoyed within 2 days when stored at room temperature. The creamy filling is delicate and can affect freshness beyond that window.
Is there a vegan version of this Crème Brûlée Cookies Recipe?
While this recipe relies on butter, egg, and dairy-containing pudding, you can experiment with vegan butter, egg replacers, and plant-based custards. It might take a little tweaking but the core concept remains just as delicious.
Final Thoughts
There is something truly magical about the way these Crème Brûlée Cookies Recipe brings together buttery cookie dough, creamy vanilla custard, and that unmistakable crunchy brûlée topping. Whether you’re baking for loved ones or treating yourself, this recipe turns an ordinary day into a special occasion with every bite. Give it a try—you’ll find yourself making these little luxuries again and again.
Print
Crème Brûlée Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus cooling time)
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
These Crème Brûlée Cookies combine a soft, buttery cookie base with a luscious vanilla custard filling, topped with a caramelized brûlée sugar crust. Inspired by the classic French dessert, these filled cookies offer a delightful mix of creamy, crunchy, and sweet flavors perfect for any dessert lover.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1/2 cup vanilla pudding or pastry cream (chilled)
Topping
- 1/4 cup granulated sugar (for brûlée topping)
- Optional: fresh berries or a sprinkle of sea salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry: Gradually add the dry mixture into the wet ingredients, stirring until a soft dough forms without overmixing to keep the cookies tender.
- Scoop dough: Using a medium cookie scoop, portion dough balls evenly and place them about 2 inches apart on the prepared baking sheet.
- Create wells: Gently press your thumb or the back of a spoon into the center of each dough ball to form a small well for the filling.
- Bake cookies: Bake in the preheated oven for 10–12 minutes until the edges are lightly golden but the centers remain soft.
- Cool cookies: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack to set.
- Fill cookies: Once cooled, spoon about 1 teaspoon of chilled vanilla pudding or pastry cream into the well of each cookie.
- Add brûlée topping: Sprinkle a thin, even layer of granulated sugar over the filling on each cookie.
- Caramelize sugar: Use a kitchen torch to carefully caramelize the sugar topping until golden and crisp. If you do not have a torch, place the cookies under a broiler for 1–2 minutes, watching closely to prevent burning.
- Let topping set: Allow the caramelized sugar to cool and harden before serving. Optionally, garnish with fresh berries or a light sprinkle of sea salt for added flavor.
Notes
- Use store-bought vanilla pudding for convenience or homemade pastry cream for a more authentic flavor.
- If you don’t have a kitchen torch, the broiler method works well but requires close attention to avoid burning.
- The cookies should be stored refrigerated if using pastry cream filling and eaten within 2 days for best freshness.
- For a twist, try adding a pinch of cinnamon or nutmeg to the cookie dough.
