Why You’ll Love These Crème Brûlée Cookies

Chewy, Buttery Texture: These cookies are soft in the center with lightly crisp edges for the perfect bite.
Rich Vanilla Flavor: Both the cookie dough and pastry cream are infused with real vanilla bean paste, giving deep, aromatic vanilla flavor.
Creamy Pastry Cream Topping: The silky smooth vanilla pastry cream adds indulgence to every cookie.
Caramelized Sugar Topping: Each cookie is finished with a brûléed sugar layer that crackles when you bite into it—just like the classic French dessert.

Ingredients You’ll Need

For the Vanilla Pastry Cream:

Whole milk
Egg yolks
Granulated sugar
Cornstarch
Salt
Vanilla bean paste
Unsalted butter

For the Sugar Cookies:

All-purpose flour
Baking powder
Salt
Granulated sugar (for the dough and for rolling/brûlée topping)
Unsalted butter
Egg
Vanilla bean paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

1. Make the Pastry Cream

In a saucepan, heat milk over medium-low heat until steaming, then reduce heat to low.
In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
Slowly whisk in about ¼ of the hot milk, then the remaining milk. Transfer the mixture back to the saucepan.
Cook over medium-low heat, whisking constantly for 8–12 minutes, until thickened and soft peaks form.
Remove from heat, stir in butter until smooth, and transfer to a bowl. Press plastic wrap directly onto the surface and chill until cold.

2. Make the Sugar Cookie Dough

Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
In a bowl, whisk flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until fluffy, about 2 minutes.
Add egg and vanilla bean paste; beat until light and pale.
Gradually mix in the dry ingredients until a dough forms.
Scoop dough into balls using a large cookie scoop, roll in sugar, and place on the prepared baking sheets.
Slightly flatten each dough ball and bake for 9–10 minutes.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

3. Assemble the Cookies

Once the cookies are completely cool, transfer the chilled pastry cream to a piping bag fitted with a small round tip.
Pipe a swirl of pastry cream on top of each cookie.
Sprinkle with about 1 teaspoon of sugar and use a kitchen torch to brûlée the sugar until golden and crackly.
Allow cookies to cool for 10 minutes before serving.

Tips for Perfect Crème Brûlée Cookies

Measure flour accurately: Spoon it into your measuring cup and level off, or weigh it (1 cup = 125g) for best results.
Whisk constantly: When making pastry cream, whisk without stopping to prevent scrambled eggs.
Use a cookie cutter trick: Swirl a round cutter around hot cookies to make them perfectly circular.
Wait to assemble: Pipe the pastry cream and brûlée sugar just before serving to avoid soggy cookies.
Don’t skip the torch: A kitchen torch is essential for caramelizing the sugar without melting the pastry cream. The broiler will melt the cream instead.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can bake the cookies and prepare the pastry cream a day ahead. Store cookies in an airtight container and pastry cream in the fridge. Assemble just before serving.

Do I really need a kitchen torch?

Yes! A kitchen torch is essential for caramelizing the sugar without melting the pastry cream. It gives the cookies that signature crackly topping you know and love from crème brûlée.

Conclusion

Crème Brûlée Cookies are an indulgent, impressive dessert that combines the best parts of two beloved treats. With a chewy, buttery sugar cookie base, rich vanilla pastry cream, and a perfectly brûléed sugar topping, these cookies are sure to wow at any occasion. They’re the perfect blend of elegance and comfort in one delightful bite. Try them today and enjoy a handheld version of the classic crème brûlée!

Crème Brûlée Cookies

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Crème Brûlée Cookies combine the classic flavors of a sugar cookie and the indulgent vanilla pastry cream of crème brûlée, topped with a crackly caramelized sugar layer for a unique and elegant treat.

Author: Amy
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 12-15 cookies
Category: Dessert
Method: Baking, Torch Caramelizing
Cuisine: French
Diet: Vegetarian

Ingredients

For the Vanilla Pastry Cream: Whole milk, egg yolks, granulated sugar, cornstarch, salt, vanilla bean paste, unsalted butter

For the Sugar Cookies: All-purpose flour, baking powder, salt, granulated sugar (for the dough and for rolling/brûlée topping), unsalted butter, egg, vanilla bean paste

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Instructions

Make the Pastry Cream:
1. Heat milk over medium-low heat until steaming, then reduce heat to low.
2. Whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
3. Gradually whisk in hot milk, then transfer back to saucepan.
4. Cook over medium-low heat, whisking constantly for 8–12 minutes until thickened. Stir in butter and chill.
Make the Sugar Cookie Dough:
1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
2. Whisk flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until fluffy, add egg and vanilla bean paste; beat until pale.
4. Gradually mix in dry ingredients to form dough.
5. Scoop dough into balls, roll in sugar, and place on baking sheets. Flatten slightly and bake for 9–10 minutes. Cool for 5 minutes, then transfer to wire rack.
Assemble the Cookies:
1. Once cookies are cool, pipe pastry cream onto each cookie.
2. Sprinkle with sugar and use a kitchen torch to brûlée until golden and crackly.
3. Cool for 10 minutes before serving.