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Crème Brûlée Cookies

These Crème Brûlée Cookies are a dreamy combination of a soft and chewy sugar cookie, luscious vanilla bean pastry cream, and a crisp caramelized sugar topping. They deliver all the elegance of classic crème brûlée in a handheld dessert—perfect for impressing guests or treating yourself!

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 – 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 – Creates a creamy base.
  • Egg yolks – Add richness and help thicken the custard.
  • Granulated sugar – Sweetens the cream and caramel topping.
  • Cornstarch – Helps thicken the pastry cream without eggs curdling.
  • Salt – Enhances the vanilla flavor.
  • Vanilla bean paste – For rich, fragrant flavor and flecks of real vanilla.
  • Unsalted butter – Adds creaminess and shine to the finished custard.

For the Sugar Cookies:

  • All-purpose flour
  • Baking powder – Adds a slight lift.
  • Salt
  • Granulated sugar – In the dough and for rolling/brûlée topping.
  • Unsalted butter – Provides a soft and tender crumb.
  • Egg
  • Vanilla bean paste

Step-by-Step Instructions

1. Make the Pastry Cream

  1. In a saucepan, heat milk over medium-low heat until steaming, then reduce heat to low.
  2. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
  3. Slowly whisk in about ¼ of the hot milk, then the remaining milk. Transfer mixture back to the saucepan.
  4. Cook over medium-low heat, whisking constantly for 8–12 minutes, until thickened and soft peaks form.
  5. 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

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

3. Assemble the Cookies

  1. Once the cookies are completely cool, transfer the chilled pastry cream to a piping bag fitted with a small round tip.
  2. Pipe a swirl of pastry cream on top of each cookie.
  3. Sprinkle with about 1 teaspoon of sugar and use a kitchen torch to brûlée the sugar until golden and crackly.
  4. 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 gives you the signature crackly brûlée topping. The broiler will melt the cream instead.

Frequently Asked Questions

Can I make these ahead of time?
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.

More Cookies to Try

Crème Brûlée Cookie Recipe

Yield: 24 cookies
Prep Time: 1 hour 30 minutes
Cook Time: 9 minutes
Assembly Time: 20 minutes
Total Time: 2 hours

These Crème Brûlée Cookies are soft, buttery sugar cookies topped with rich vanilla pastry cream and a caramelized sugar topping for that perfect crackly crunch!