Description
Indulge in the delightful fusion of classic dessert and cookie with these Creme Brûlée Cookies. Soft, chewy sugar cookies are filled with rich vanilla pastry cream and topped with a perfectly caramelized sugar crust. Ideal for any occasion, these cookies are sure to impress guests at parties or provide a sweet treat for yourself. With their irresistible combination of flavors and textures, you won’t want to miss out on this unique twist on a beloved dessert.
Ingredients
Scale
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut in cubes
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
- 1/2 cup (100 g) granulated white sugar (for the brulee topping)
Instructions
- In a saucepan over medium heat, combine whole milk and half of the granulated sugar. Stir until sugar dissolves.
- In a separate bowl, whisk together egg yolks, remaining sugar, salt, vanilla bean paste, and cornstarch until smooth.
- Gradually pour hot milk mixture into egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Remove from heat and stir in butter cubes until melted. Place plastic wrap directly on surface to cool.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in egg and vanilla bean paste until well combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to creamed mixture until just combined.
- Once cooled, fold about half of the pastry cream into your cookie dough gently.
- Using a cookie scoop or tablespoon, portion out dough onto prepared baking sheets lined with parchment paper.
- Roll each ball in granulated sugar before placing it on the sheet.
- Bake for about 9 minutes or until edges are lightly golden but centers remain soft.
- Allow cookies to cool completely after baking.
- Top each cookie with a layer of granulated sugar for brulee topping.
- Use kitchen torch to carefully caramelize sugar until golden brown.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg