If you love the delicate richness of classic French desserts, then you’re in for a treat with this Crème Brûlée Cookies Recipe. These cookies take the luscious vanilla custard experience of crème brûlée and transform it into a delightful handheld delight, topped with a perfectly caramelized sugar crust that crackles with every bite. Soft, buttery dough meets creamy vanilla filling and a satisfying brûléed finish, making these cookies an irresistible snack or elegant dessert that will have everyone asking for seconds.
Ingredients You’ll Need
The ingredients for this Crème Brûlée Cookies Recipe are wonderfully simple yet essential, each playing a vital role in balancing flavor, texture, and appearance. From the rich butter and combination of sugars to the creamy pudding and a touch of vanilla, every ingredient contributes to capturing the essence of the classic dessert in cookie form.
- 1 1/2 cups all-purpose flour: Provides the sturdy but tender base for the cookie dough.
- 1/2 teaspoon baking powder: Helps the cookies rise slightly for a light texture.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the dough.
- 1/2 cup granulated sugar: Sweetens the dough and creates structure when creamed with butter.
- 1/4 cup brown sugar: Brings a hint of molasses flavor and extra moisture.
- 1 large egg: Binds ingredients together and enriches the dough.
- 1 teaspoon vanilla extract: Gives the dough a warm, aromatic sweetness.
- 1/2 cup vanilla pudding or pastry cream: The luscious center that mirrors classic crème brûlée custard.
- 1/4 cup granulated sugar (for topping): Used to create the signature caramelized, crackly crust.
How to Make Crème Brûlée Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking. In a medium-sized bowl, whisk together the flour, baking powder, and salt; setting these dry ingredients aside helps them distribute evenly later, resulting in a consistent dough texture.
Step 2: Cream the Butters and Sugars
In a separate bowl, beat the softened unsalted butter with both the granulated and brown sugar until the mixture becomes light and fluffy. This creaming step is key as it incorporates air, lending a tender crumb to your cookies.
Step 3: Add Egg and Vanilla
Next, beat in the egg and vanilla extract to the creamed butter mixture. This not only binds the dough together but infuses it with a warm, inviting vanilla aroma that’s reminiscent of the crème brûlée custard.
Step 4: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients into the wet butter and sugar mixture. Stir gently until a soft dough forms — be careful not to overmix, or your cookies could turn out tough. The softness here is crucial for that tender cookie base.
Step 5: Shape and Bake
Scoop tablespoon-sized balls of dough and arrange them on your prepared baking sheet, leaving about 2 inches between each. Press down gently with your thumb or the back of a spoon to create an indentation in the center of each dough ball; this little well will hold the delicious vanilla filling. Pop the tray into the oven and bake for 10 to 12 minutes, until the edges look lightly golden.
Step 6: Add the Filling and Brûlée the Tops
Once out of the oven, let the cookies cool for about 5 minutes. Then, spoon approximately a teaspoon of vanilla pudding or pastry cream into each indentation. Sprinkle a thin, even layer of granulated sugar over the filling. Using a kitchen torch, carefully caramelize the sugar until it bubbles and forms that signature crackly crust. If you don’t have a torch, placing them under the broiler for 1 to 2 minutes while watching closely will do the trick.
How to Serve Crème Brûlée Cookies Recipe
Garnishes
To elevate your serving, consider sprinkling a tiny pinch of flaky sea salt atop the brûléed sugar for a tantalizing sweet-salty balance. Fresh berries like raspberries or blackberries not only add a pop of color but brighten the richness with a touch of natural tartness.
Side Dishes
These cookies pair beautifully with a steaming cup of espresso, chai, or Earl Grey tea, cutting through the sweetness with their bold profiles. For a creamier complement, serve alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream.
Creative Ways to Present
Presenting these Crème Brûlée Cookies Recipe treats on a beautiful platter with a dusting of powdered sugar can instantly impress your guests. For a more playful vibe, serve them in individual mini dessert dishes or glass jars, allowing each guest to enjoy the caramelized top without damage.
Make Ahead and Storage
Storing Leftovers
Store your crème brûlée cookies in an airtight container at room temperature for up to 3 days. Be aware that the caramelized sugar crust may soften slightly over time, but the flavor and texture of the cookies will remain delightful.
Freezing
You can freeze the unfilled cookie dough balls by placing them on a parchment-lined baking sheet until solid, then transferring to a freezer-safe container for up to 3 months. Bake and add the pudding and brûléed topping fresh to preserve their iconic textures.
Reheating
If you have leftovers with the pudding and brûlée already in place, gently warm the cookies in a low oven (around 300°F) for a few minutes to bring them back to room temperature without melting the custard too much. Avoid microwaving as this can soften the crunchy sugar topping.
FAQs
Can I use homemade pastry cream instead of store-bought pudding?
Absolutely! Homemade pastry cream adds a wonderful fresh flavor and can be customized with different extracts or flavorings to make this Crème Brûlée Cookies Recipe truly your own.
What if I don’t have a kitchen torch?
No worries! You can use your oven’s broiler to caramelize the sugar topping. Just be sure to watch them closely and keep the cookies on the upper rack to avoid burning.
Are these cookies suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or gelatin. Just be sure your pudding or pastry cream is also vegetarian, as some brands may contain gelatin.
Can I use different flavors of pudding?
Definitely. For a fun twist on the Crème Brûlée Cookies Recipe, try caramel, coffee, or chocolate pudding to switch up the flavor profile while still keeping the luscious custard feeling.
How many cookies does this recipe yield?
This recipe makes about 18 cookies, perfect for sharing with friends or enjoying over several days.
Final Thoughts
I can’t recommend enough giving this Crème Brûlée Cookies Recipe a whirl, especially if you adore that perfect marriage of creamy custard and caramelized sugar crackle. They’re simple to make but feel elegantly special, making them the perfect treat to brighten your day or impress your guests. Once you try them, I guarantee they’ll become a favorite go-to dessert for years to come.
Print
Crème Brûlée Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Crème Brûlée Cookies combine the creamy richness of traditional crème brûlée custard with the comforting texture of a buttery cookie. Each cookie features a soft biscuit base filled with smooth vanilla pudding or pastry cream, topped with caramelized sugar for a delightful crunch. Perfect as an elegant dessert or a sweet treat with coffee, these cookies offer a sophisticated flavor in every bite.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup vanilla pudding or pastry cream (store-bought or homemade)
Topping
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat and Prepare Baking Sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugars. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Egg and Vanilla. Beat in the large egg and vanilla extract into the butter-sugar mixture until well combined, adding moisture and flavor.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms, ensuring not to overmix which could toughen the cookies.
- Form Cookie Dough Balls. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Create Indentations. Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball to hold the filling after baking.
- Bake. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn lightly golden, indicating they are cooked through.
- Cool Slightly. Remove the baking sheet from the oven and let the cookies cool for about 5 minutes, allowing them to firm enough to handle filling.
- Fill Cookies. Spoon about 1 teaspoon of vanilla pudding or pastry cream into each cookie’s indentation, filling the hollow center generously but without overflow.
- Sprinkle Sugar on Top. Lightly sprinkle a thin layer of granulated sugar over the pudding filling to prepare for caramelization.
- Caramelize Sugar. Using a kitchen torch, carefully brûlée the sugar topping until it bubbles and caramelizes, creating a crisp, golden crust. If a torch is unavailable, place cookies under a broiler for 1–2 minutes, watching closely to prevent burning.
- Cool and Serve. Allow the cookies to cool again until the sugar hardens into a crackly finish. Serve and enjoy this sophisticated, creamy, and crunchy treat.
Notes
- If you don’t have a kitchen torch, place the cookies under the broiler for 1–2 minutes, watching closely to avoid burning.
- For flavor variations, try using custard or flavored puddings such as caramel or coffee in place of vanilla pudding.
- Use homemade pastry cream for a richer, more authentic taste if desired.
- Make sure to cool cookies slightly before filling to prevent pudding from melting too much.
