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A delicious plate of Creme Brûlée Cookies

Creme Brûlée Cookies

These cookies combine the creamy richness of creme brûlée with the classic delight of a cookie, featuring a caramelized sugar topping.
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Prep Time 30 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Pastry Cream
  • 540 ml whole milk
  • 6 yolks egg yolks
  • 225 g granulated white sugar
  • 1/8 cucchiaino salt
  • 1 1/2 tbsp vanilla bean paste
  • 28 g cornstarch
  • 42 g unsalted butter, cut in cubes
Cookie Dough
  • 313 g all-purpose flour, spooned and leveled
  • 1/2 cucchiaino baking powder
  • 1/2 cucchiaino salt
  • 250 g granulated white sugar
  • 224 g unsalted butter, softened
  • 1 unit egg
  • 1 tbsp vanilla bean paste
  • 100 g granulated white sugar (for rolling the dough in)
  • 100 g granulated white sugar (for the brulee topping)

Equipment

  • Oven
  • Blow Torch

Method
 

  1. Prepare the pastry cream by simmering milk and whisking egg yolks with sugar and vanilla. Combine until thickened.
  2. Cream softened butter and sugar in a bowl, then mix in an egg and vanilla. Gradually add the dry ingredients.
  3. Preheat the oven to 350°F (175°C). Roll dough into balls, coat with sugar, and create indentations to fill with pastry cream.
  4. Bake for 9 minutes until edges are golden. Cool on racks before caramelizing sugar topping with a torch.

Notes

The caramelized sugar topping adds a delightful crunch. Use a blow torch carefully to avoid burning the sugar. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.