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
Scale
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.
