Jump to Recipe Print RecipeThe other day, as I scoured my pantry for a sweet fix, I stumbled upon the perfect combination of ingredients just waiting to be transformed into something magical. Enter these Chewy Creme Brûlée Cookies, a delightful twist on the classic dessert that’s sure to sweep you off your feet. Imagine biting into a soft, buttery cookie, filled with rich vanilla pastry cream and crowned with a perfectly torched sugar crust. Not only are they incredibly easy to whip up, but they also bring the joy of a gourmet dessert right into the palm of your hand. Whether you’re hosting a gathering or simply treating yourself after a long day, these cookies are bound to impress. Curious about how to create this indulgent experience yourself? Let’s dive into the delicious details! Why Should You Make Creme Brûlée Cookies? Irresistible Flavor: The fusion of rich, buttery cookies with luscious vanilla pastry cream delivers a taste that’s simply unforgettable. Effortless Elegance: You don’t need to be a professional chef; these cookies come together easily, making them perfect for any skill level. Crowd-Pleasing Delight: Ideal for gatherings, they are bound to spark rave reviews and leave everyone asking for more! Textural Perfection: Experience a delightful contrast between the chewy center and crunchy caramelized topping that cracks beautifully with each bite. Versatile Indulgence: Feel free to experiment with flavors—try a hint of citrus or add chocolate chips for a tasty twist! So why wait? Gather your ingredients and get ready to create these Chewy Creme Brûlée Cookies that will definitely elevate your dessert game. Creme Brûlée Cookies Ingredients • Here’s everything you need to bring these flavors to life! For the Pastry Cream Whole Milk – Adds creaminess to the pastry cream and moisture to the cookies; almond milk works for a dairy-free version. Egg Yolks – Provide richness and are essential for thickening the pastry cream; no substitutes recommended. Granulated Sugar – Sweetens the pastry cream; consider brown sugar for a deeper flavor. Salt – Enhances sweetness and balances flavors; sea salt adds a gourmet touch. Vanilla Bean Paste – Infuses robust vanilla flavor; substitute with vanilla extract (1 tbsp for 1.5 tbsp of paste). Cornstarch – Thickens the pastry cream to achieve the desired consistency; no substitutes required. Unsalted Butter – Contributes richness; substitute with coconut oil for a dairy-free option. For the Cookie Dough All-Purpose Flour – Provides structure to cookies; gluten-free flour blend can be used for a gluten-free version. Baking Powder – Acts as a leavening agent; baking soda can be used but may alter texture slightly. Egg – Binds the cookie dough; a flax egg can be a vegan alternative. Sugar for Rolling – Creates a sweet, crispy exterior on cookies; you can reduce this for lower sugar levels. For the Brûlée Topping Sugar for Brûlée Topping – Forms the caramel crust when torched; raw sugar gives a more textured finish. Let’s gather these Creme Brûlée Cookies ingredients, and transform your kitchen into a baking haven! Step‑by‑Step Instructions for Creme Brûlée Cookies Step 1: Prepare the Pastry Cream Begin by heating 2 cups of whole milk in a saucepan over medium heat until it’s steaming but not boiling. In a separate bowl, whisk together 6 egg yolks, ½ cup of granulated sugar, a pinch of salt, 1 ½ tablespoons of vanilla bean paste, and 2 tablespoons of cornstarch until the mixture is pale and well combined. Gradually whisk in the hot milk, then return the mixture to the saucepan, cooking it over medium heat while stirring continuously until it thickens and bubbles gently for about 5 minutes. Remove from heat, stir in 2 tablespoons of unsalted butter, and let it cool before refrigerating to achieve a luscious vanilla pastry cream. Step 2: Make the Cookie Dough Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt, whisking them together well. In another bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar for about 3 minutes, until it’s light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla extract, ensuring everything is fully combined. Gradually add the dry mixture to the wet ingredients, stirring until just incorporated. Step 3: Form the Cookies Using a cookie scoop or tablespoon, portion the dough into uniform balls and roll each ball in sugar to coat. Place the sugared dough onto the prepared baking sheets, leaving ample space between each ball. Gently flatten each cookie slightly with the palm of your hand. Bake in the preheated oven for 9-10 minutes or until the edges are lightly golden, while the centers remain chewy. Once baked, allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Step 4: Assemble the Cookies Once the cookies have cooled, take the chilled pastry cream and transfer it into a piping bag fitted with a round tip. Carefully pipe a generous dollop of the vanilla pastry cream onto the center of each cookie, creating a small mound. After all cookies are topped, sprinkle an even layer of sugar over the pastry cream on each cookie, aiming for about 1 teaspoon per cookie for the best brûlée effect. Step 5: Brûlée the Topping Using a kitchen torch, carefully caramelize the sugar on top of the pastry cream until it melts and bubbles, turning into a golden-brown crust. Keep the torch moving to ensure even caramelization and to avoid burning. This process should take about 1-2 minutes per cookie. Be cautious not to overheat the cookies, as you want the pastries to maintain their creamy filling. Step 6: Serve Your Cookies Allow the freshly torched creme brûlée cookies to cool for a few minutes before serving, letting the caramel crust harden just slightly. Enjoy the delightful combination of crunchy caramel, soft cookie, and rich pastry cream for a truly indulgent dessert experience. These treats are perfect served immediately, offering the best contrast between the warm brûlée topping and the chilled cream. What to Serve with Chewy Creme Brûlée Cookies These delightful cookies deserve some scrumptious accompaniments to create a truly memorable dessert experience. Fresh Berries: The sweetness of strawberries or raspberries adds a refreshing contrast to the rich creaminess, enhancing the flavor profile perfectly. Serve them fresh for a burst of color and taste. Vanilla Ice Cream: Rich, creamy vanilla ice cream pairs beautifully, with its smooth texture balancing the chewy cookies. Let it melt slightly for a luxurious treat! Espresso or Coffee: A warm cup of espresso or rich coffee enhances the dessert’s flavors, offering a cozy contrast that invigorates the palate with each sip. Whipped Cream: Light and airy whipped cream complements the rich pastry cream, adding a fluffy texture that makes each bite even more indulgent. A dusting of cocoa or vanilla can elevate the visual appeal too! Chocolate Ganache: Drizzle a silky chocolate ganache over the cookies for a decadent twist. The rich chocolate flavor melds beautifully with the creamy filling. Fruity Sorbet: Serve a scoop of sorbet, like raspberry or lemon, for a delightful, citrusy contrast to the sweetness of the cookies. A refreshing cleanse between bites adds a fun twist! With these pairings, your Chewy Creme Brûlée Cookies will shine even brighter at any gathering or cozy evening treat! Make Ahead Options These Chewy Creme Brûlée Cookies are perfect for busy weeknights or last-minute gatherings! You can prepare the vanilla pastry cream up to 24 hours in advance; simply refrigerate it in an airtight container to keep it fresh and creamy. The cookie dough can also be made ahead of time and stored in the fridge for up to 3 days—just cover it tightly to prevent drying out. When you’re ready to bake, scoop and roll the cookies, then pop them in the oven while you chill the pastry cream. Assemble the cookies with the chilled cream and brûlée topping just before serving to ensure they remain deliciously chewy and the flavor contrasts are at their best. Enjoy the time-saving benefits and indulge in these delightful treats with minimal effort! Helpful Tricks for Creme Brûlée Cookies • Whisk Constantly: Make sure to continuously whisk the pastry cream while heating to prevent any chance of the eggs scrambling. • Torch Carefully: Use a kitchen torch for caramelizing sugar—not an oven broiler. Broilers melt pastry cream rather than creating a crispy crust. • Assemble Just Before Serving: For the freshest taste and texture, top cookies with pastry cream right before you serve them to avoid sogginess. • Measure Flour Correctly: Always spoon flour into your measuring cup instead of scooping it to avoid packing it too tightly, which leads to dry cookies. • Cool to Set: Allow the caramelized crust on the cookies to cool slightly after torching. It gives a delightful snap while keeping the pastry cream velvety. Creme Brûlée Cookies: Sweet Customizations Ready to take your creme brûlée cookies to the next level? Feel free to mix things up and create your very own sensational treats! Dairy-Free: Substitute whole milk with almond milk and use coconut oil for a deliciously creamy version without dairy. Lemon Zest: Add a teaspoon of fresh lemon zest to the cookie dough for a refreshing citrus twist that brightens each bite. Chocolate Lovers: Mix in ½ cup of mini chocolate chips to the cookie dough for a decadent chocolate surprise within each cookie. Nutty Crunch: Incorporate chopped pecans or walnuts into the dough for added texture and a delightful nutty flavor that pairs beautifully with the vanilla. Berry Bliss: Top the pastry cream with fresh raspberries or strawberries for a burst of fruity freshness that contrasts with the rich cream. Spicy Kick: For those who love a little heat, add a pinch of cayenne pepper to the sugar for the brûlée topping, giving your cookies a surprising warmth. Caramel Drizzle: Drizzle some caramel sauce over the cooled cookies for an extra indulgent treat that will take your taste buds on a sweet adventure! Matcha Magic: Try adding matcha powder to the pastry cream for a unique flavor twist and a lovely green hue that adds a hint of earthiness. Why not explore these ideas along with your creamy, buttery creation? You can even check out other delightful variations like Lemon Raspberry Cookies for more inspiration. Let your imagination run wild in the kitchen! Storage Tips for Creme Brûlée Cookies Room Temperature: Store unassembled cookies in an airtight container at room temperature for up to 2 days to maintain their chewy texture. Fridge: If you’ve already assembled the cookies, keep them in the refrigerator for up to 1 day. However, it’s best to top with pastry cream just before serving to avoid sogginess. Freezer: For longer storage, freeze unassembled cookies for up to 2 months. Wrap them tightly to prevent freezer burn, then thaw on the counter before assembly. Reheating: To enjoy the cookies warm, briefly reheat them in the oven at 350°F (175°C) for about 5 minutes, but avoid reheating the pastry cream. Creme Brûlée Cookies Recipe FAQs What type of milk should I use for the pastry cream? Absolutely! Whole milk adds a rich creaminess to the pastry cream and moisture to the cookies. If you’re looking for a dairy-free option, almond milk can work just as well! How should I store the cookies? You can store unassembled creme brûlée cookies in an airtight container at room temperature for up to 2 days to keep them chewy. If you’ve already piped on the pastry cream, it’s best to refrigerate them and consume within 1 day to prevent sogginess. Can I freeze the creme brûlée cookies? Very! To freeze unassembled cookies, wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy them, simply thaw on the counter and assemble with pastry cream just before serving. What if my pastry cream doesn’t thicken properly? Don’t worry! If your pastry cream doesn’t thicken, it could be because it wasn’t cooked long enough. Return it to the heat and continue to stir for another minute or two until bubbles form. Make sure you’re whisking constantly to prevent scrambling. If it’s still not thickening, you can mix a little cornstarch with water to create a slurry and add it to the cream while cooking. Are these cookies safe for people with egg allergies? Unfortunately, traditional creme brûlée cookies contain eggs, particularly in the pastry cream and cookie dough. However, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the cookie dough, but the pastry cream may still require an egg alternative, which can be tricky. It’s always best to check for specific egg replacers that work for custard-style textures. How do I know when to stop whisking the pastry cream? You want to stop whisking once the pastry cream has thickened, which should take about 5 minutes. It should bubble gently and coat the back of a spoon. When you swipe your finger through the cream on the spoon, it should leave a clear line without running back together. This ensures a luxuriously thick texture in your cookies! Chewy Creme Brûlée Cookies for a Sweet Indulgence No ratings yet These Chewy Creme Brûlée Cookies offer a delightful twist on the classic dessert, combining rich flavors with a crunchy topping for an indulgent treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 12 cookiesCourse: DessertCuisine: FrenchCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry Cream2 cups whole milk Almond milk works for a dairy-free version.6 large egg yolks No substitutes recommended.½ cup granulated sugar Brown sugar can be used for deeper flavor.a pinch salt Sea salt adds a gourmet touch.1½ tablespoons vanilla bean paste Can substitute with 1 tbsp vanilla extract.2 tablespoons cornstarch No substitutes required.2 tablespoons unsalted butter Coconut oil works for a dairy-free option.For the Cookie Dough2 cups all-purpose flour Gluten-free flour blend can be used.1 teaspoon baking powder Baking soda can be used but may alter texture.1 large egg A flax egg can be a vegan alternative.¾ cup granulated sugar Can reduce for lower sugar levels.For the Brûlée Topping1 cup sugar for brûlée topping Raw sugar gives a more textured finish. Equipment Mixing BowlwhisksaucepanCookie Scooppiping bagkitchen torch Method Prepare the Pastry CreamHeat whole milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch until pale and combined. Gradually whisk in hot milk, return mixture to saucepan, and cook over medium heat while stirring continuously until it thickens and bubbles gently, about 5 minutes. Remove from heat, stir in unsalted butter, and cool before refrigerating.Make the Cookie DoughPreheat oven to 350°F (175°C) and line baking sheets with parchment paper. Combine flour, baking powder, and salt in a mixing bowl. In another bowl, cream together softened unsalted butter and granulated sugar for about 3 minutes until light and fluffy. Beat in egg and vanilla extract. Gradually add dry mixture to wet ingredients, stirring until just incorporated.Form the CookiesUsing a cookie scoop, portion dough into balls and roll each in sugar to coat. Place on prepared sheets, flatten slightly, and bake for 9-10 minutes or until edges are light golden. Allow to cool on sheets before transferring to a wire rack.Assemble the CookiesOnce cooled, transfer chilled pastry cream to a piping bag and pipe a dollop onto each cookie. Sprinkle sugar over pastry cream, aiming for about 1 teaspoon per cookie.Brûlée the ToppingUsing a kitchen torch, caramelize the sugar on the pastry cream until melted and golden brown, moving the torch to ensure even caramelization. This process should take about 1-2 minutes per cookie.Serve Your CookiesAllow cookies to cool for a few minutes before serving, letting the caramel crust harden slightly. Enjoy immediately. Nutrition Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 45mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 75mgIron: 0.5mg NotesTop cookies with pastry cream just before serving for the freshest taste. Tried this recipe?Let us know how it was!
