Description
These Crème Brûlée Cookies transform the classic French dessert into a delightful cookie form, featuring a rich, creamy custard flavor infused in a tender, buttery cookie coated with caramelized sugar for a satisfying crunch.
Ingredients
Scale
Custard Base
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tablespoons (225 g) granulated sugar
- 1/8 teaspoon salt
- 1 1/2 tablespoons vanilla bean paste
- 3 1/2 tablespoons (28 g) cornstarch
- 3 tablespoons (42 g) unsalted butter, cubed
Cookie Dough
- 2 1/2 cups (313 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tablespoon vanilla bean paste
Finishing
- 1/2 cup (100 g) granulated sugar (for rolling the dough in)
- 1/2 cup (100 g) granulated sugar (for caramelizing)
Instructions
- Prepare the Custard Base: In a medium saucepan, combine whole milk, egg yolks, 1 cup + 2 tablespoons sugar, salt, vanilla bean paste, and cornstarch. Whisk constantly over medium heat until thickened and smooth, about 6-8 minutes. Remove from heat and whisk in cubed unsalted butter until fully incorporated. Allow custard to cool to room temperature.
- Make the Cookie Dough: In a large bowl, sift together flour, baking powder, and salt. In a separate bowl, cream together softened butter and 1 1/4 cups sugar until light and fluffy. Add the egg and vanilla bean paste to the butter mixture, mixing well. Gradually blend in the dry ingredients until a smooth dough forms. Mix in the cooled custard base until fully combined.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
- Shape and Coat the Cookies: Preheat the oven to 350°F (175°C). Roll chilled dough into 1-inch balls. Roll each ball in 1/2 cup granulated sugar (for coating). Place dough balls onto a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake the Cookies: Bake for 8-10 minutes or until edges are lightly golden. Remove from oven and immediately sprinkle each cookie with remaining 1/2 cup sugar. Using a kitchen torch, caramelize the sugar topping until golden and crisp. If a torch is unavailable, briefly place under a broiler, watching carefully to avoid burning.
- Cool and Serve: Allow cookies to cool completely on the baking sheet before transferring to a rack. The caramelized sugar will harden as it cools, forming a crisp, brûlée-style topping.
Notes
- If you do not have vanilla bean paste, you can substitute with 2 teaspoons vanilla extract.
- For best results caramelizing the sugar topping, use a kitchen torch to get an even, crisp brûlée crust.
- Handle the dough gently to maintain its tender crumb.
- Cookies are best eaten within 2 days to enjoy the creme brûlée topping at its crispest.
- Allow the custard base to cool completely before incorporating into the dough to prevent melting the butter.
