Decadent Creme Brûlée Cookies
These cookies combine the rich, creamy texture of crème brûlée with the chewiness of classic cookies, topped with a caramelized sugar finish for that perfect crunch.
Ingredients
Custard Ingredients
- 2 cups whole milk Substitute with coconut milk for dairy-free
- 4 large egg yolks No substitution recommended
- ½ cup granulated white sugar Consider cane sugar for subtle difference
- a pinch salt Balances sweetness
- 1 tablespoon vanilla bean paste Can substitute with pure vanilla extract
- 2 tablespoons cornstarch No substitute necessary
- 2 tablespoons unsalted butter Adds richness
Cookie Ingredients
- 2½ cups all-purpose flour Gluten-free blend can be used
- 1 teaspoon baking powder Helps cookies rise
- 1 cup granulated white sugar Sweetens cookies
- 1 cup unsalted butter Creates tender cookies
- 1 large egg Substitute with flax egg for vegan version
- 1 tablespoon vanilla bean paste Enhances flavor
- ½ cup granulated sugar Can replace with coarse sugar
Instructions
Make the crème brûlée custard
- Warm the milk with half of the ½ cup granulated sugar and the tablespoon of vanilla bean paste until steam rises; do not boil.
- Whisk the egg yolks with cornstarch and the remaining sugar until smooth; temper with hot milk slowly, then return to low heat.
- Cook, stirring constantly, until thick enough to coat the back of a spoon, then remove from heat and stir in 2 tablespoons unsalted butter.
- Chill the custard in an airtight container until firm, about 2 hours.
Prepare the cookie dough
- Cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes on medium speed.
- Add the large egg and 1 tablespoon vanilla bean paste, mixing until incorporated.
- Whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt; fold into the wet ingredients until just combined.
- Chill the dough for 30–60 minutes to firm the butter for better shape control.
Assemble the cookie pockets
- Portion the cookie dough into 2-tablespoon balls. Flatten each ball slightly, add about 1 teaspoon of chilled custard in the center, then fold dough around it and roll gently to seal.
- Place sealed balls on a parchment-lined sheet with spacing and chill for 10–15 minutes.
Bake and caramelize
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and the tops are pale gold.
- Remove from oven; while still warm, sprinkle each cookie with a thin layer of the ½ cup granulated (or coarse) sugar and torch briefly until caramelized or place under a broiler for 30–60 seconds.
Cool and serve
- Allow cookies to cool completely so the custard sets and the sugar crust hardens.
- Serve at room temperature for best texture; refrigerate if you prefer cooler custard pockets.
Notes
For storage, place cooled cookies in an airtight container with parchment between layers; they will keep for 3-4 days in the fridge. Freeze cookies flat on a sheet until solid for long-term storage.