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Creme Brûlée Cookies

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These Creme Brûlée Cookies combine the creamy vanilla custard and caramelized sugar top of classic creme brûlée with a chewy cookie base. They’re easy to make, crowd-pleasing, and perfect for special occasions or cozy evenings.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons sour cream
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 2 large egg yolks
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon vanilla bean paste (or extra vanilla extract)
  • Pinch of salt
  • 1/4 cup (50g) granulated sugar, for sprinkling
  • Optional: Turbinado sugar for extra crunch

Instructions

  1. Make the Custard: In a small saucepan, whisk together heavy cream, whole milk, egg yolks, sugar, vanilla bean paste, and a pinch of salt. Heat gently over medium-low, whisking constantly, until thickened (about 4-6 minutes). Pour into a bowl and chill for 15 minutes.
  2. Prepare the Cookie Dough: Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Whisk flour, baking soda, and salt in a bowl. In a separate bowl, beat butter and sugar until light and fluffy (2-3 minutes). Add egg and vanilla, then beat in sour cream. Gradually add dry ingredients, mixing until just combined.
  3. Shape the Cookies: Scoop dough into balls (about 2 tablespoons each). Place 2 inches apart on baking sheets. Press a shallow well into the center of each ball.
  4. Fill with Custard: Spoon about 1 teaspoon chilled custard into each well. If custard spills, chill dough balls for 10 minutes before filling.
  5. Bake: Bake at 350°F (175°C) for 11-13 minutes, until edges are golden and centers are set but slightly soft.
  6. Cool and Caramelize: Cool cookies on tray for 5 minutes, then transfer to a wire rack. Sprinkle each custard center with granulated sugar. Caramelize with a kitchen torch until crisp, or use broiler for 1-2 minutes.
  7. Enjoy: Let cookies cool completely before serving. The caramelized tops should crack when tapped.

Notes

Chill custard well before filling to prevent soggy cookies. Don’t overmix dough for a tender texture. Use a kitchen torch for best caramelization, or broiler as a substitute. For gluten-free or dairy-free, use suitable swaps. Cookies can be made ahead and stored in an airtight container for up to 3 days.

Nutrition

Keywords: creme brulee cookies, caramelized sugar, custard cookies, easy dessert, brunch cookies, vanilla cookies, holiday baking, potluck treats, comfort food, bakery-style cookies

Find it online: https://yumyep.com/creme-br-u-l-e-e-cookies-recipe-easy-homemade-treat-with-caramelized-custard-tops/