Description
Crème brûlée cookies are the ultimate dessert that combines the best of chewy sugar cookies, rich vanilla pastry cream, and a crispy caramelized sugar topping. These cookies are a delightful treat perfect for any occasion, offering a unique twist on the classic crème brûlée flavor.
Ingredients
Scale
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut in cubes
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Heat the milk over medium-low heat until steaming. In a separate bowl, whisk the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow. Gradually add a small amount of the hot milk and whisk. Then, add the remaining milk and stir.
- Transfer the mixture back to the saucepan. Cook over medium-low heat for 8-12 minutes while whisking constantly until thick and soft peaks form. Remove from heat and stir in the butter until smooth. Let cool and refrigerate until fully chilled.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and salt, then set aside.
- Cream together the butter and sugar in a large bowl until light and fluffy. Add the egg and vanilla bean paste, mixing until pale and fluffy.
- Gradually add the dry ingredients and mix until the dough comes together. Scoop dough into balls, roll in sugar, and place on the baking sheets, flattening slightly.
- Bake the cookies for 9-10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pipe the pastry cream onto each cookie and sprinkle a teaspoon of sugar on top. Use a kitchen torch to brûlée the sugar until golden brown.
- Allow the cookies to cool for 10 minutes before serving.
Notes
- Ensure that you use a kitchen torch for the best caramelized sugar topping, as the broiler can melt the pastry cream.
- The pastry cream can be made ahead and stored in the fridge until needed.
- For best results, measure your flour properly to avoid altering the texture of the cookies.
- Assemble the cookies just before serving to prevent them from becoming soggy.
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg