Creme Brulee Cookies are the perfect way to indulge in a delectable dessert. They offer a classic flavor that satisfies any dessert craving. If you love the classic creamy, decadent dessert with a crunchy topping, you are going to enjoy these fantastic Crème Brûlée Cookies!
If you enjoy baking cookies like I do, you're going to want to try these Chocolate Mint Cookies, Gingerbread Cookies, and some yummy, classic Chocolate Chip Cookies.
You could also enjoy these cookies without the custard topping as just a plain, and simple chewy sugar cookie!
Why Make These Cookies
- These cookies nailed every element of the classic dessert- a delicious custard, a crispy, crunchy topping, all upon a fantastic sweet cookie.
- Homemade cookies like these will wow your guests every time
- You only need relatively common baking ingredients
- These soft sugar cookies would fancy up your dessert table during the holidays yet can be enjoyed any time of year
- These cookies would be a perfect addition to your holiday cookies you usually make
Cookie Ingredients To Have On Hand
Get all the info on these ingredients for this cookie recipe in the recipe card at the bottom of the page.
Cookie Dough
- unsalted butter- make sure to use softened butter as it mixes better this way for cookie dough. Let it soften at room temperature for about 20 minutes before using- do NOT microwave it to try to soften it.
- white granulated sugar
- brown sugar - you can use store bought or learn to make your own brown sugar using my recipe
- egg
- vanilla extract
- all purpose flour
- baking powder
- salt
Vanilla Creme
- egg yolks
- granulated white sugar
- salt
- cornstarch
- whole milk - don't use skim milk for this. We've only tested it with whole milk and knows it works with that only.
- heavy cream
- unsalted butter
How to Make Creme Brulee Cookies
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large mixing bowl, using an electric mixer, cream the butter until smooth. In portions, add both the white and brown sugar and mix well before adding more sugar each time. Mix with a hand mixer until well combined.
Add the egg and vanilla extract to the butter and sugar mixture and mix until smooth.
All at once, add the dry ingredients - flour, baking powder, and salt to your large bowl and mix until you get a thick sugar cookie dough.
Use a cookie scoop to create cookie dough balls and put them on the prepared baking sheet about 2-inches apart.
Use your hands to press the cookie dough ball down slightly.
Bake cookies for 13 minutes or until the edges turn a light brown.
Make the vanilla creme as the sugar cookies bake.
First, in a saucepan or pot, add the heavy cream and whole milk over medium heat until it starts to steam. Decrease the heat to low heat while you make the egg mixture in a small bowl.
Add the eggs, sugar, salt, and cornstarch to a small bowl and whisk together until it becomes a pale yellow.
Remove the milk mixture from heat and temper ¼ cup of the milk mixture into the egg mixture in the small bowl while you whisk.
Then carefully temper the rest of the milk into the egg mixture before pouring it all back into the saucepan.
Over medium heat, place the saucepan with the combined mixtures and stir continuously for about 8 minutes, or until it thickens.
Then remove the saucepan from the heat and add in the butter, stirring until it melts.
Pour the vanilla creme into a bowl, cover with plastic wrap and refrigerate for an hour.
Transfer cooled vanilla creme to a piping bag and cut the tip.
Pipe the cream onto the top of each of the cookies and then generously cover the creme on top of each cookie with granulated white sugar.
Using a kitchen torch or a small butane torch, carefully brulee the tops of each cookie until the cream on top of the cookie turns a beautiful golden brown.
Let them cool while the creme brulee hardens for a couple of minutes before enjoying.
Storage
The Creme Brulee cookies are best enjoyed the same day you make them, like right after you make them. However, they can be stored in an airtight container at room temperature for up to two days.
If you want to store them for longer, place them in a sealed bag or airtight container and store in the refrigerator for up to a 4 days.
You may need to reheat the cookies before enjoying if stored in the fridge.
Do I have to use cornstarch in the vanilla creme?
Yes, using cornstarch is an absolute must in this recipe. Cornstarch is a thickening agent and that is what thickens your custard. Without cornstarch you will end up with a runny mess.
Can I make these without a torch?
Sure, if you don't have a kitchen brulee torch on hand, you can still enjoy these cookies. There are a few ways to still carmalize the sugar and harden it on top of the vanilla creme.
Use the stovetop.
To use the stovetop to make the hard, crunchy crème brulee topping, you can add your sugar to a saucepan and heat it.
Once it melts and starts to turn brown, you can add some of this to the top of each cookie in a thin layer and let it harden before enjoying.
Use the broiler.
This option is less than ideal, but it is another option to try. Place the sugar on top of the thick custard on top of each cookie. Then place the baking tray with cookies under the broiler for just a few seconds.
This can brulee the sugar but can also mess with the texture of the custard, so be very, very careful if you must use this method.
I prefer the stovetop method over these two options- but using the butane torch is best!
Tips
- If you want to take these creme brûlée cookies up another notch, add some almond extract with the vanilla extract.
- In step 4, make sure to scrape down the sides of the bowl as you incorporate all of the ingredients together to form the dough.
- You can use the back of a spoon or back of a wooden spoon to carefully press the cookies down, just slightly before baking them.
Need more easy cookies?
Try these Pumpkin Cookies with Cream Cheese Frosting, Chocolate Chip Peanut Butter Skillet Cookie, or go with something just as delicious, like these Crinkle Top Brownies.
📖 Recipe
Creme Brulee Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup white granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white granulated sugar extra for brulee
Vanilla Creme
- 6 egg yolks
- 1 cup granulated white sugar
- ⅛ teaspoon salt
- 2 tablespoons cornstarch
- 2 cups whole milk
- ¼ cup heavy cream
- 3 tablespoons unsalted butter cubed
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large mixing bowl, using an electric mixer, cream the butter until smooth. In portions, add both the white and brown sugar and mix well before adding more sugar each time. Mix with a hand mixer until well combined.
- Add the egg and vanilla extract to the butter and sugar mixture and mix until smooth.
- All at once, add the dry ingredients - flour, baking powder, and salt to your large bowl and mix until you get a thick sugar cookie dough.
- Use a cookie scoop to create cookie dough balls and put them on the prepared baking sheet about 2-inches apart.
- Use your hands to press the cookie dough ball down slightly.
- Bake cookies for 13 minutes or until the edges turn a light brown.
- Make the vanilla creme as the sugar cookies bake.
- First, in a saucepan or pot, add the heavy cream and whole milk over medium heat until it starts to steam. Decrease the heat to low heat while you make the egg mixture in a small bowl.
- Add the eggs, sugar, salt, and cornstarch to a small bowl and whisk together until it becomes a pale yellow.
- Remove the milk mixture from heat and temper ¼ cup of the milk mixture into the egg mixture in the small bowl while you whisk.
- Then carefully temper the rest of the milk into the egg mixture before pouring it all back into the saucepan.
- Over medium heat, place the saucepan with the combined mixtures and stir continuously for about 8 minutes, or until it thickens.
- Then remove the saucepan from the heat and add in the butter, stirring until it melts.
- Pour the vanilla creme into a bowl, cover with plastic wrap and refrigerate for an hour.
- Transfer cooled vanilla creme to a piping bag and cut the tip.
- Pipe the cream onto the top of each of the cookies and then generously cover the creme on top of each cookie with granulated white sugar.
- Using a kitchen torch or a small butane torch, carefully brulee the tops of each cookie until the cream on top of the cookie turns a beautiful golden brown.
- Let them cool while the creme brulee hardens for a couple of minutes before enjoying.
Notes
- If you want to take these creme brûlée cookies up another notch, add some almond extract with the vanilla extract.
- In step 4, make sure to scrape down the sides of the bowl as you incorporate all of the ingredients together to form the dough.
- You can use the back of a spoon or back of a wooden spoon to carefully press the cookies down, just slightly before baking them.
- This recipe makes between 16-20 cookies.