Irresistible Creme Brulee Cookies are a delightful twist on the classic French dessert. These cookies combine the chewy texture of a cookie with a creamy, subtly sweet custard center and a crisp caramelized sugar topping. Imagine taking a bite and experiencing the rich flavors and unique textures of crème brûlée in a portable form. These cookies not only elevate your dessert game but also provide a perfect treat for gatherings or a sweet indulgence at home. Let’s dive into how to make these delicious crème brûlée dessert cookies!
Why You’ll Love This Irresistible Creme Brulee Cookies
There are countless reasons to fall in love with these cookies. First, they are a unique cookie recipe that stands out from the usual offerings. Second, the combination of a chewy cookie base with a creamy custard filling makes for a decadent crème brûlée cookie treat. Third, they are perfect for special occasions or a cozy night in. You’ll find that these cookies are not just sweet but also feature a sophisticated flavor profile, making them the best crème brûlée cookies you can make at home. Plus, they offer an easy crème brûlée cookie recipe that anyone can follow, ensuring that you can impress your guests with minimal effort.
Ingredients for Irresistible Creme Brulee Cookies
Gather these items:
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar (for custard)
- 1/8 tsp salt (for custard)
- 1 1/2 tbsp vanilla bean paste (for custard)
- 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 (for cookie dough)
- 1 1/4 cup (250 g) granulated white sugar (for cookie dough)
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste (for cookie dough)
- 1/2 cup (100 g) granulated white sugar (for topping)
How to Make Irresistible Creme Brulee Cookies Step-by-Step
- Step 1: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Step 2: In a stand mixer, cream 1 cup softened unsalted butter with 1 1/4 cup granulated white sugar for 2-3 minutes until light and fluffy. Beat in 1 egg, then 1 tbsp vanilla bean paste until smooth.
- Step 3: Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix. Cover and refrigerate dough for at least 1 hour, or overnight.
- Step 4: In a heatproof bowl, whisk 6 egg yolks with 1 cup + 2 tbsp granulated white sugar until pale and slightly thickened. Set aside.
- Step 5: In a small saucepan, combine 2 1/4 cups whole milk, 1 1/2 tbsp vanilla bean paste, and 1/8 tsp salt. Heat over medium-low until it just simmers around the edges. Do not boil.
- Step 6: Slowly ladle half of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly, for 5-8 minutes until thickened to coat the back of a spoon (170°F-175°F).
- Step 7: Remove custard from heat, pour through a fine-mesh sieve into a clean bowl. Cover surface directly with plastic wrap and refrigerate for at least 2 hours until completely chilled and firm.
- Step 8: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2 tbsp of chilled cookie dough, roll into a ball, and create a deep indentation in the center. Spoon 1-1 1/2 tsp of chilled custard filling into each well. Place on prepared baking sheets.
- Step 9: Bake for 12-15 minutes, or until edges are lightly golden and custard is set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies MUST be fully cooled before caramelizing.
- Step 10: Once cookies are completely cool, sprinkle a generous amount (1/2 to 1 tsp) of granulated white sugar evenly over the custard filling of each cookie. Using a kitchen torch, wave the flame evenly over the sugar until it melts, bubbles, and turns an amber-brown, forming a hard, crackly shell. Keep flame moving to prevent burning.
- Step 11: Allow caramelized sugar to harden for a minute or two. Serve immediately for best crispness. Store at room temperature in an airtight container for up to 2-3 days; re-torch if needed to restore crispness.
Pro Tips for the Perfect Irresistible Creme Brulee Cookies
Keep these in mind:
- Customize the sweetness of the custard by adjusting sugar levels.
- Experiment with different flavors of vanilla paste or extract.
- Ensure the cookies are completely cool before caramelizing for best results.
- For a richer flavor, consider using brown sugar instead of granulated sugar in the cookie dough.
Best Ways to Serve Irresistible Creme Brulee Cookies
Here are a few ideas:
- Pair with a dollop of whipped cream for extra decadence.
- Serve alongside a scoop of vanilla ice cream for a delightful contrast in textures.
- Great for afternoon tea or as a sweet surprise in lunchboxes.
How to Store and Reheat Irresistible Creme Brulee Cookies
Store these cookies at room temperature in an airtight container for up to 2-3 days. To maintain their crisp topping, re-torch them if necessary before serving. These cookies are perfect for meal prep, allowing you to enjoy gourmet crème brûlée cookies anytime!
Frequently Asked Questions About Irresistible Creme Brulee Cookies
What’s the secret to perfect Irresistible Creme Brulee Cookies?
The secret lies in properly cooling the cookies before caramelizing the sugar. This ensures the topping remains crisp while the custard stays creamy, creating the ideal balance.
Can I make Irresistible Creme Brulee Cookies ahead of time?
Absolutely! You can prepare the cookie dough and custard filling in advance. Just assemble and bake them fresh when you’re ready to serve for the best flavor!
How do I avoid common mistakes with Irresistible Creme Brulee Cookies?
To avoid issues, ensure your custard is fully chilled before filling the cookies. Also, watch the baking time closely to prevent overbaking, which can lead to dry cookies.
Variations of Irresistible Creme Brulee Cookies You Can Try
Explore these options:
- Add citrus zest for a refreshing twist on the classic flavor.
- Incorporate chocolate chips for a rich chocolate crème brûlée cookie.
- Experiment with different extracts like almond or hazelnut for unique flavor profiles.
Irresistible Creme Brulee Cookies: 24 Sweet Indulgences
- Total Time: 3 hours 15 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Creme Brulee Cookies are an exquisite reinterpretation of the classic French dessert, offering a delightful fusion of a chewy cookie base, a creamy, subtly sweet custard center, and a signature crisp, caramelized sugar topping.
Ingredients
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar (for custard)
- 1/8 tsp salt (for custard)
- 1 1/2 tbsp vanilla bean paste (for custard)
- 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 (for cookie dough)
- 1 1/4 cup (250 g) granulated white sugar (for cookie dough)
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste (for cookie dough)
- 1/2 cup (100 g) granulated white sugar (for topping)
Instructions
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a stand mixer, cream 1 cup softened unsalted butter with 1 1/4 cup granulated white sugar for 2-3 minutes until light and fluffy. Beat in 1 egg, then 1 tbsp vanilla bean paste until smooth.
- Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix. Cover and refrigerate dough for at least 1 hour, or overnight.
- In a heatproof bowl, whisk 6 egg yolks with 1 cup + 2 tbsp granulated white sugar until pale and slightly thickened. Set aside.
- In a small saucepan, combine 2 1/4 cups whole milk, 1 1/2 tbsp vanilla bean paste, and 1/8 tsp salt. Heat over medium-low until it just simmers around the edges. Do not boil.
- Slowly ladle half of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly, for 5-8 minutes until thickened to coat the back of a spoon (170°F-175°F).
- Remove custard from heat, pour through a fine-mesh sieve into a clean bowl. Cover surface directly with plastic wrap and refrigerate for at least 2 hours until completely chilled and firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2 tbsp of chilled cookie dough, roll into a ball, and create a deep indentation in the center. Spoon 1-1 1/2 tsp of chilled custard filling into each well. Place on prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden and custard is set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies MUST be fully cooled before caramelizing.
- Once cookies are completely cool, sprinkle a generous amount (1/2 to 1 tsp) of granulated white sugar evenly over the custard filling of each cookie. Using a kitchen torch, wave the flame evenly over the sugar until it melts, bubbles, and turns an amber-brown, forming a hard, crackly shell. Keep flame moving to prevent burning.
- Allow caramelized sugar to harden for a minute or two. Serve immediately for best crispness. Store at room temperature in an airtight container for up to 2-3 days; re-torch if needed to restore crispness.
Notes
- Customize the sweetness of the custard by adjusting sugar levels.
- Experiment with different flavors of vanilla paste or extract.
- Ensure the cookies are completely cool before caramelizing for best results.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg