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Have you ever dreamed of capturing the silky elegance of creme brûlée in a portable, bite-sized treat? That’s exactly what these Creme Brûlée Cookies bring to your kitchen. I’ve been obsessed with this dessert since my first trip to Paris, where the crackly caramel top gave way to creamy custard bliss. Now, I’ve adapted that magic into cookies that are just as indulgent but way easier to share at parties or snack on anytime.
These Creme Brûlée Cookies aren’t your average drop cookies—they have a soft, vanilla-infused center that mimics the custard, topped with a torched sugar layer for that signature crunch. In my experience, the first time I made them, my family devoured the batch in one sitting, raving about the contrast of textures. If you’re a fan of classic desserts with a twist, you’re going to love how simple yet impressive they are. Let’s dive into this recipe; I can’t wait for you to try making Creme Brûlée Cookies yourself and create those oohs and aahs.
Key Takeaways:
- These Creme Brûlée Cookies transform the elegant French dessert into chewy, handheld delights with a caramelized top.
- Prep and bake in under an hour for quick gratification without sacrificing flavor.
- Rich vanilla custard notes paired with crunchy sugar make every bite unforgettable.
- Room temperature butter and precise torching ensure perfect texture every time.
- Store in an airtight container for up to five days to keep your Creme Brûlée Cookies fresh.
Why You’ll Adore This Creme Brûlée Cookies
Irresistible Texture Contrast: Imagine the soft, melt-in-your-mouth cookie base giving way to a shatteringly crisp sugar shell—it’s pure heaven. These Creme Brûlée Cookies nail that creme brûlée essence without the fuss of a water bath. You’ll find yourself reaching for seconds every time.
Simple Yet Sophisticated Flavor: Vanilla and caramel shine through in every bite, evoking fancy dessert vibes at home. Here’s the thing: they’re not overly sweet, so they pair beautifully with coffee or tea. I always feel like a pro baker when I serve them up.
Versatile for Any Occasion: Whether it’s a holiday cookie swap or a casual afternoon treat, these Creme Brûlée Cookies fit right in. Now, you might be thinking they’re too fussy, but trust me—they’re beginner-friendly. The joy on faces when that top cracks is worth it.
Customizable Indulgence: Add a touch of sea salt or citrus zest to make them your own; the base is forgiving. Let’s be honest, who doesn’t love a cookie that feels gourmet? Whip up a batch and watch them disappear.
Essential Ingredients for Creme Brûlée Cookies
Unsalted Butter: This is the backbone of your cookie dough, providing that rich, tender crumb we all crave. Room temperature butter creams perfectly with sugar for aeration, leading to soft centers in your Creme Brûlée Cookies. I recommend high-quality butter for the best flavor infusion; it really elevates the overall taste. Without it, the texture might turn out dense, so don’t skip this step.
Granulated Sugar: Not just for sweetness, this sugar helps create the caramelized topping that defines Creme Brûlée Cookies. It dissolves into the dough for even baking and then transforms under the torch for that addictive crunch. In my experience, using fine granulated sugar ensures a smooth melt without graininess. It’s versatile—part goes into the batter, part for the brûlée magic.
Pure Vanilla Extract: Ah, vanilla—the soul of creme brûlée flavor in these cookies. It adds depth and aroma that ties the custard-like notes together beautifully. For your Creme Brûlée Cookies, opt for real extract over imitation; the difference is night and day in taste. I’ve found a teaspoon does wonders without overpowering the other elements.
How to Make Creme Brûlée Cookies
Prepare the Cookie Dough
Start by creaming together softened butter and sugar in a large bowl until light and fluffy—this usually takes about three minutes with an electric mixer. Beat in the egg and vanilla extract until fully incorporated, creating a smooth base for your Creme Brûlée Cookies. In a separate bowl, whisk flour, baking powder, and salt, then gradually mix into the wet ingredients just until combined; overmixing can make them tough. The dough should be soft but not sticky, perfect for scooping. In my experience, chilling it for 30 minutes here prevents spreading during baking. Scoop into balls and place on parchment-lined sheets, ready for the oven.
Bake to Golden Perfection
Preheat your oven to 350°F and bake the dough balls for 10-12 minutes, until the edges are lightly golden but centers remain soft. As they bake, the aroma of vanilla will fill your kitchen, hinting at the delicious Creme Brûlée Cookies to come. Remove from the oven and let them cool on the sheet for five minutes before transferring to a wire rack—this sets the structure without overcooking. Watch closely to avoid browning too much; the key is a chewy interior. I’ve noticed that baking one sheet at a time ensures even heat distribution. Once cooled slightly, they’re prepped for the topping.
Add the Brûlée Topping
Sprinkle a thin, even layer of granulated sugar over each cooled cookie, about a teaspoon per one. Use a kitchen torch to caramelize the sugar, moving in circular motions until it bubbles and turns amber—this takes mere seconds per cookie. The result is that iconic crackly crust on your Creme Brûlée Cookies, mimicking the classic dessert. If you don’t have a torch, broiling them briefly works, but keep a close eye to prevent burning. Allow the topping to harden for a couple of minutes before enjoying. Trust me, the first crack is the best part—pure satisfaction.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for topping)
Creme Brûlée Cookies Instructions
- Cream butter and sugar until fluffy, about 3 minutes.
- Beat in egg and vanilla until smooth.
- Mix dry ingredients and combine with wet; chill dough 30 minutes.
- Scoop into 1-inch balls on lined baking sheets.
- Bake at 350°F for 10-12 minutes; cool slightly.
- Sprinkle with sugar and torch until caramelized.
Pro Tips for the Best Creme Brûlée Cookies
Chill the Dough: Always chill for at least 30 minutes to prevent spreading and ensure thick, chewy Creme Brûlée Cookies.
Torch Evenly: Hold the torch steady and keep it moving to avoid uneven caramelization or burning spots.
Use a Scale: Weigh your flour for precision; too much can make the cookies dry and crumbly.
You Must Know
- These cookies are best enjoyed the day they’re made for the freshest topping crunch.
- A kitchen torch is ideal, but your oven’s broiler is a solid backup option.
- The dough can be made ahead and frozen for up to a month.
- Yield: About 18-20 cookies, depending on size.
How to Store Creme Brûlée Cookies
To keep your Creme Brûlée Cookies tasting fresh, store them in an airtight container at room temperature for up to three days—the topping may soften slightly but still delicious. For longer storage, refrigerate in a single layer wrapped in plastic for up to five days; the cold helps preserve the caramel crust. When reheating, pop them under the broiler for 10-20 seconds to recrisp the top, but watch closely to avoid burning. I’ve found this method revives them almost like new.
Customizing Your Creme Brûlée Cookies
Feeling adventurous? Swap half the vanilla for almond extract for a nutty twist, or fold in white chocolate chips for extra creaminess in your Creme Brûlée Cookies. If you’re avoiding dairy, use plant-based butter and egg substitutes—they bake up just as tender. For a citrus lift, add lemon zest to the dough; it pairs wonderfully with the caramel. Check out our lemon crinkle cookies recipe for more zesty inspiration.
What to Serve with Creme Brûlée Cookies
These cookies shine alongside a hot cup of espresso or Earl Grey tea, balancing their richness with bold flavors. Pair them with fresh berries or a light fruit salad for a refreshing contrast that cuts through the sweetness. For dessert lovers, serve warm with vanilla ice cream for an over-the-top treat. Don’t overlook a simple cheese board— the caramel notes complement soft cheeses beautifully.
Creme Brûlée Cookies
These are the best creme brûlée cookies! They are chewy, buttery, soft sugar cookies with rich and creamy vanilla pastry cream topped with caramelized sugar.
Timing
Recipe Details
Ingredients
- 01 2 1/4 cups whole milk ((540 ml))
- 02 6 egg yolks
- 03 1 cup + 2 tbsp granulated white sugar ((225 g))
- 04 1/8 tsp salt
- 05 1 1/2 tbsp vanilla bean paste
- 06 3 1/2 tbsp cornstarch ((28 g))
- 07 3 tbsp unsalted butter ((42 g), cut in cubes)
- 08 2 1/2 cups all-purpose flour ((313 g), spooned and leveled)
- 09 1/2 tsp baking powder
- 10 1/2 tsp salt
- 11 1 1/4 cup granulated white sugar ((250 g))
- 12 1 cup unsalted butter ((224 g), softened)
- 13 1 egg
- 14 1 tbsp vanilla bean paste
- 15 1/2 cup granulated white sugar ((100 g), for rolling the dough in)
- 16 1/2 cup granulated white sugar ((100 g), for the brulee topping)
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Creme Brûlée Cookies
Can I make Creme Brûlée Cookies ahead of time?
Absolutely, you can prepare the dough and bake the cookies a day in advance, then add the sugar topping just before serving to maintain the crunch. Storing baked cookies without the topping in an airtight container keeps them soft and ready. It’s a great time-saver for parties.
How long does Creme Brûlée Cookies last in the fridge?
Your Creme Brûlée Cookies will stay fresh in the fridge for up to five days when stored properly in an airtight container. The topping might lose some crispness over time, but a quick torch revives it. Just let them come to room temp before enjoying for the best texture.
Are Creme Brûlée Cookies gluten-free?
They can be! Swap the all-purpose flour for a 1:1 gluten-free blend, and the results are nearly identical in taste and chew. Test with a small batch first to adjust if needed. It’s a simple tweak for dietary needs.
What’s the best way to torch the sugar on Creme Brûlée Cookies?
Use a kitchen torch held about 4 inches away, moving constantly until the sugar bubbles and browns evenly—this takes 10-30 seconds per cookie. If broiling, place under the heat for 1-2 minutes and monitor closely. Patience ensures that perfect caramel without scorching your Creme Brûlée Cookies.
Can I freeze Creme Brûlée Cookies?
Yes, freeze the baked cookies (without topping) in a single layer on a sheet, then transfer to a bag for up to three months. Thaw at room temp and torch fresh for optimal crunch. It’s perfect for make-ahead baking.
Why did my Creme Brûlée Cookies spread too much?
Spreading often comes from warm butter or overworked dough—chill the mixture for 30-60 minutes next time to hold shape. Also, ensure your baking powder is fresh for better structure. Your Creme Brûlée Cookies will be thicker and chewier with these fixes.
How many calories are in one Creme Brûlée Cookies?
Each cookie clocks in around 150-200 calories, depending on size and toppings—indulgent but worth it in moderation. Track ingredients for precision if needed. Pair with fruit to lighten it up.
Can I add mix-ins to Creme Brûlée Cookies?
Definitely—try chopped pecans or sea salt flakes for texture and flavor boosts. Just don’t overload to keep the dough balanced. See our espresso chocolate chip cookies recipe for more mix-in ideas.
Final Thoughts
From the first creamy bite to that satisfying sugar crack, these Creme Brûlée Cookies capture everything I love about the classic dessert in a fun, shareable form. I’ve made them countless times, and they never fail to impress friends and family. Give this recipe a whirl in your kitchen—you’ll be hooked, and who knows, it might become your new go-to treat. Head over to our site for more cookie inspiration, like the soft batch chocolate chip cookies, and happy baking!