Crème Brûlée Cookies are an utterly magical mashup: the sugar-crackled drama of classic crème brûlée meets the chewy comfort of homemade cookies, and the result is pure delight in every golden bite. Imagine biting through a crisp, caramelized sugar shell that gives way to pillowy, vanilla-infused pastry cream and the softest sugar cookie base underneath—these cookies are the kind of treat you make for any occasion, but especially for those moments when you want to utterly wow your friends (and yourself). If you love the satisfaction of tapping into a crème brûlée but crave the portability and warmth of a cookie, this recipe is about to become your new obsession.

Ingredients You’ll Need

Crème Brûlée Cookies Recipe - Recipe Image

Ingredients You’ll Need

The true magic of Crème Brûlée Cookies lies in thoughtfully chosen, everyday ingredients—each one pulling its weight to create layers of flavor and contrasting textures. Trust me, every element has a purpose, and together, they create a downright unforgettable cookie.

Unsalted Butter (1/2 cup): Softened to mix easily, it gives these cookies their unbeatable tender crumb and subtle richness.
Granulated Sugar (3/4 cup for cookies, 2 Tbsp for filling, 1/4 cup for brûlée): Provides sweetness, helps achieve that crackly brûlée topping, and balances every component.
Brown Sugar (1/4 cup): Adds moisture and a hint of caramel flavor, making the cookies taste even more decadent.
Egg (1 large): Holds the cookie dough together and gives it a soft, chewy texture.
Vanilla Extract (1 tsp for cookies, 1/2 tsp for filling): The depth of real vanilla brings warmth and rounds out all the flavors—splurge if you can!
All-Purpose Flour (1 1/2 cups): Acts as the structural backbone of the cookies, ensuring a tender, yet sturdy base for the creamy filling.
Baking Soda (1/2 tsp): Gives the cookies a slight lift, keeping them from being too dense.
Salt (1/4 tsp): Sharpens flavors and keeps the sweetness balanced.
Whole Milk (1 cup for pastry cream): Creates a silky, dreamy pastry cream filling that’s pure luxury.
Cornstarch (1 Tbsp): Thickens the pastry cream to just the right spoonable, pipeable consistency.
Egg Yolks (2 large): Give the pastry cream its rich color and velvet texture.
Butter (1 Tbsp for pastry cream): Finishes the pastry cream with melt-in-your-mouth lusciousness.

How to Make Crème Brûlée Cookies

Step 1: Whip Up the Dreamiest Pastry Cream

Start with the pastry cream—it needs time to chill, and trust me, it’s worth the effort. In a small saucepan over medium heat, whisk milk, sugar, and cornstarch until well combined and just starting to warm. In a separate bowl, whisk the egg yolks. Slowly drizzle a bit of that hot milk into the yolks, whisking constantly (this is called tempering—so the yolks don’t scramble). Pour everything back into the saucepan, then cook, stirring non-stop, until the mixture thickens, about 4–5 minutes. Once you see gentle bubbles and the cream holds its shape on a spoon, turn off the heat. Stir in vanilla extract and butter until silky, transfer to a bowl, press plastic wrap directly on the surface, and chill in the fridge. (No pastry cream shortcuts here—it makes the cookie!)

Step 2: Bake the Buttery Cookie Bases

Ready for the cookies? Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together softened butter and both sugars until the mixture looks pale and fluffy (a hand mixer works wonders). Beat in the egg and vanilla until smooth. In another bowl, whisk flour, baking soda, and salt. Slowly add your dry ingredients to the wet, mixing just until a soft dough forms. Scoop the dough into tablespoon-sized balls, flatten them gently, and use your thumb or the back of a spoon to make a well in the center of each. This is where the magic will happen. Bake for 9–11 minutes until the edges are just turning golden. Let the cookies cool completely on a wire rack before filling.

Step 3: Fill and Brûlée to Perfection

Now for the moment you’ve been waiting for! Once the cookies are cool and the pastry cream is chilled and thickened, spoon about 1 teaspoon of cream into the center of each cookie. Smooth it out, then sprinkle a thin, even layer of granulated sugar over each one. Take your kitchen torch and gently caramelize the sugar until it bubbles and turns a rich, amber color—just like your favorite crème brûlée. If you don’t have a torch, a quick stint under the broiler will work (but watch them like a hawk). Let the sugar harden into a crackly shell before serving. The reveal is half the fun!

How to Serve Crème Brûlée Cookies

Garnishes

While these cookies are showstoppers all on their own, a little flourish never hurt! Top each Crème Brûlée Cookie with a single fresh berry, a sprinkle of flaky salt, or a dusting of powdered sugar just before serving. Even a tiny mint sprig adds a touch of color and an inviting aroma—fancy without the fuss.

Side Dishes

Crème Brûlée Cookies are irresistible paired with a steaming espresso, a mug of hot chocolate, or a tall glass of cold milk. For an extra-special dessert plate, serve alongside fresh berries or a fruit salad—their tart brightness is the perfect match for the cookies’ creamy richness. If you’re entertaining, a platter of these cookies plus a scoop of vanilla ice cream is next-level decadence.

Creative Ways to Present

Stack a few Crème Brûlée Cookies on a vintage cake stand, box them in a bakery-style tin for an ultra-chic gift, or nestle them among other pastries on a brunch board. If you’re feeling playful, serve each cookie on a miniature plate with a tiny spoon, just like a mini crème brûlée experience! However you share them, they’re guaranteed to turn any gathering into a celebration.

Make Ahead and Storage

Storing Leftovers

Keep leftover Crème Brûlée Cookies in an airtight container in the fridge—the pastry cream stays fresh and the cookie stays soft this way. For best results, brulée the sugar topping just before serving, so that signature crisp shell doesn’t get soft. The cookies (with filling but without the brûlée) will stay tasty for up to 3 days.

Freezing

Want to get ahead? Bake and cool the cookie bases, then freeze them (unfilled) in a zip-top bag for up to a month. When ready to enjoy, thaw at room temperature, fill with freshly made pastry cream, and brûlée as usual. It’s the easiest way to serve Crème Brûlée Cookies on a whim!

Reheating

If your cookies have chilled in the fridge and you want to refresh the brûlée topping, let them sit at room temperature for 10–15 minutes, then add a new layer of sugar and torch or broil briefly. This way, you get the full “crack” and creamy interior, just like the first time.

FAQs

Can I make Crème Brûlée Cookies without a kitchen torch?

Absolutely! While a kitchen torch gives the most control and that signature brûlée finish, you can use your oven broiler for 1–2 minutes. Just watch closely because the sugar can burn quickly—turn the tray for even caramelization.

Can I use store-bought pastry cream?

If you’re pressed for time, a good-quality store-bought pastry cream or vanilla pudding works in a pinch. However, homemade pastry cream is what truly elevates the Crème Brûlée Cookie experience, giving you that authentic French-inspired flavor.

How do I keep the brûlée topping crisp?

The best way is to brûlée the sugar right before serving. If left in the fridge too long, the sugar topping can absorb moisture and lose its crunch. Store filled cookies without brûlée and caramelize just before enjoying for the best texture.

Can I make these cookies gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour for the regular flour and proceed as usual. You may notice a slight change in texture, but the cookies will still be delicious.

What do I do if my pastry cream is lumpy?

If your pastry cream develops lumps, don’t panic! Pass it through a fine-mesh sieve while it’s still warm to smooth it out, and be sure to whisk constantly during cooking next time for that perfectly velvety texture.

Final Thoughts

If you’re looking for a dessert that steals the show and sparks joy with every bite, you owe it to yourself to try Crème Brûlée Cookies. Whether you’re baking with friends, treating yourself, or dazzling guests, these dreamy cookies deliver classic French flair in the coziest, most unforgettable way. Happy baking!

Crème Brûlée Cookies Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 40 minutes (plus chilling time)
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful fusion of a classic French crème brûlée and a cookie with these Crème Brûlée Cookies. Buttery cookies filled with a luscious pastry cream and topped with a caramelized brûlée layer.

Ingredients

Scale

For the cookies:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For the pastry cream filling:

1 cup whole milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon butter

For the brûlée topping:

1/4 cup granulated sugar (for caramelizing)

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Instructions

Make the pastry cream first: In a small saucepan over medium heat, whisk together milk, sugar, and cornstarch. In a separate bowl, whisk the egg yolks. Slowly add a bit of the warm milk to the yolks to temper, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 4–5 minutes). Remove from heat, stir in vanilla and butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it against the surface), and refrigerate until cool.
Make the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet until a soft dough forms. Scoop dough into tablespoon-sized balls and flatten slightly. Use your thumb or the back of a spoon to create a small well in the center of each. Bake for 9–11 minutes or until the edges are lightly golden. Remove from oven and cool completely.
Assemble the cookies: Once cookies are cool and pastry cream is chilled, fill each well with about 1 teaspoon of pastry cream. Sprinkle a thin, even layer of granulated sugar over each cookie and use a kitchen torch to caramelize until golden and crisp. Let cool slightly before serving.

Notes

If you don’t have a kitchen torch, place cookies under the broiler for 1–2 minutes—but watch closely!
Store cookies in the fridge and brulée the tops just before serving for best texture.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: French-American