Crème Brûlée Cookies
Indulge in these decadent Crème Brûlée Cookies that combine the velvety custard flavor of traditional crème brûlée with a soft, chewy texture and a crunchy caramelized sugar topping.
Ingredients
Pastry Cream
- 2 1/4 cups whole milk
- 1 cup + 2 tbsp granulated white sugar For the cream
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp cornstarch
- 3 tbsp unsalted butter, cut in cubes
Cookie Dough
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup granulated white sugar For the dough
- 1 cup unsalted butter, softened
- 1 tbsp vanilla bean paste
- 1/2 cup granulated white sugar (for rolling)
- 1/2 cup granulated white sugar (for the brulee topping)
Instructions
Prepare the Pastry Cream
- Simmer the whole milk gently in a saucepan.
- Whisk egg yolks with sugar and vanilla bean paste.
- Combine the milk with the egg mixture and whisk until thickened.
Prepare the Cookie Dough
- Cream softened butter with granulated sugar until light and fluffy.
- Add in an egg and vanilla bean paste.
- Gradually incorporate the dry ingredients: flour, baking powder, and salt.
- Be careful not to overmix to maintain a chewy texture.
Bake
- Preheat your oven to 350°F (175°C).
- Roll dough into balls and coat with granulated sugar.
- Make a small indentation in each dough ball to hold pastry cream.
- Bake for about 9 minutes until edges are golden.
- Cool on racks before caramelizing sugar topping with a torch.
Notes
Best enjoyed warm or at room temperature. For added flair, serve with fresh whipped cream or chocolate sauce.