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
Scale
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.
