8 Secrets to Perfect Crème Brûlée Cookies (The Ultimate Guide)
These spectacular crème brûlée cookies combine buttery vanilla cookies with rich custard filling and a caramelized sugar top that cracks just like classic crème brûlée. Each cookie delivers multiple textures—crispy caramelized sugar shell, soft tender cookie, and smooth vanilla custard center—creating an elegant handheld version of the beloved French dessert. While they look impressive and taste sophisticated, the technique is achievable for home bakers with clear instructions and proper preparation. Perfect for special occasions, these cookies never fail to wow guests.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours (including chilling time for custard)
- Yield: 24 cookies
- Category: Dessert, Cookies, French Pastry
- Method: Baking, Torching
- Cuisine: French, French-American Fusion
- Diet: Vegetarian
Ingredients
Cookie Dough:
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- ½ teaspoon vanilla bean paste (optional)
Vanilla Custard:
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoons pure vanilla extract
- Seeds from 1 vanilla bean (or extra vanilla extract)
- Pinch of salt
Topping:
- ½ cup granulated sugar for caramelizing
Instructions
- Make custard: Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch. Temper eggs by slowly adding half the hot milk while whisking. Return to pan and cook, whisking constantly, until very thick (3-5 minutes). Remove from heat, whisk in butter, vanilla, and salt. Press plastic wrap on surface and refrigerate 2+ hours until cold and firm.
- Make dough: Whisk flour, baking powder, and salt. Beat butter and sugar 3-4 minutes until fluffy. Add egg, egg yolk, and vanilla, mixing until smooth. Add flour mixture on low speed just until combined.
- Shape cookies: Preheat oven to 350°F. Line baking sheets with parchment. Scoop 2-tablespoon portions of dough, roll into balls. Place on sheets and press deep indentations with thumb, creating wells for custard.
- Bake 10-12 minutes until edges are set but centers still soft. If wells puffed up, immediately press them back down with a spoon while hot. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
- Fill cookies: Stir chilled custard until smooth. Pipe or spoon custard into each cookie indentation, filling generously to just above the rim.
- Caramelize tops: Sprinkle 1-2 teaspoons sugar evenly over custard on each cookie. Use kitchen torch to caramelize sugar, moving flame in circles until amber colored (30-60 seconds per cookie). Alternatively, broil for 1-2 minutes watching carefully.
- Let caramelized sugar harden 1-2 minutes before serving.
Notes
- Custard must be completely cold and firm before filling cookies
- Cookie shells must be completely cool before filling
- Create deep indentations—at least ¾ inch deep
- If wells puff during baking, re-press immediately while hot
- Use whole milk for rich, creamy custard—low-fat won’t work as well
- Real vanilla extract is essential; imitation won’t provide proper flavor
- Caramelize sugar just before serving for best texture (within 2-4 hours)
- Components can be made ahead: dough (3 days refrigerated), shells (2 days), custard (2 days)
- Don’t assemble more than 24 hours before serving
- Kitchen torch provides best control for caramelizing; broiler works but requires vigilance
Find it online: https://recipya.com/creme-brulee-cookies-recipe-easy/