Creme Brûlée Cookies bring the luxurious flavors of the classic French dessert to a chewy, golden cookie. These cookies combine a buttery, vanilla-infused dough with a caramelized sugar topping for a decadent treat that’s perfect for any occasion.
Why You’ll Love This Recipe
- Combines the rich flavors of creme brûlée with the ease of cookies.
- Perfectly chewy and crisp texture.
- A show-stopping dessert that will impress your friends and family.
- Ideal for celebrations, tea parties, or as a sweet indulgence for yourself.
- Easy to prepare and requires simple pantry ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Heavy cream
- Sugar for caramelizing
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the cookie dough onto the prepared baking sheet, spacing them evenly apart.
- Bake for 10–12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- For the topping, spread a small dollop of heavy cream over the top of each cooled cookie. Sprinkle with sugar and use a kitchen torch to caramelize until golden and crisp.
- Allow the caramelized sugar to cool and harden before serving.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Variations
- Chocolate Twist: Add mini chocolate chips to the cookie dough for a richer flavor.
- Citrus Zest: Incorporate a hint of orange or lemon zest into the dough for a bright, zesty touch.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
- Brown Butter Base: Use browned butter instead of regular butter to deepen the cookie’s flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
- Refrigeration: If topped with heavy cream, store in the refrigerator for up to 5 days.
- Freezing: You can freeze the cookies (without the caramelized sugar topping) for up to 2 months. Thaw at room temperature before adding the topping.
- Reheating: To re-crisp the caramelized sugar topping, briefly torch it again before serving.
FAQs
1. Can I use store-bought caramel for the topping?
Yes, but it won’t have the same crisp texture as freshly caramelized sugar.
2. Do I need a kitchen torch to make these cookies?
A kitchen torch is ideal, but you can use your oven’s broiler for caramelizing the sugar.
3. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
4. Can I skip the heavy cream topping?
The cream helps the sugar adhere, but you can skip it if necessary.
5. What’s the best way to achieve a golden caramel top?
Use an even layer of sugar and hold the torch at a consistent distance.
6. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half.
7. What’s the texture of these cookies?
They are chewy with a crisp caramelized sugar topping.
8. Are these cookies safe for kids?
Yes, but supervise them when eating due to the hard caramel topping.
9. Can I make mini cookies instead?
Absolutely! Adjust the baking time to 8–10 minutes for smaller cookies.
10. Can I use a stand mixer?
Yes, a stand mixer makes the process quicker and easier.
Conclusion
Creme Brûlée Cookies are a delightful twist on a beloved dessert, offering the best of both worlds: chewy cookies and a crisp caramel topping. Whether you’re baking for a party or treating yourself, these cookies are sure to become a favorite. Enjoy their indulgent flavors and watch them disappear from the plate!
PrintCreme Brûlée Cookies
Crème Brûlée Cookies combine the rich flavors of traditional crème brûlée with the delightful texture of a cookie. Here’s a recipe to make approximately 16 cookies
Ingredients
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups (350g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Custard Filling:
- ½ cup (120ml) heavy cream
- ¼ cup (50g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla bean paste or vanilla extract
For the Topping:
- ½ cup (100g) granulated sugar
Instructions
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Cover the dough and refrigerate for at least 30 minutes to prevent spreading during baking.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, portion out the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press the center of each dough ball with your thumb to create a small indent (this is where the custard will go).
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked—that’s okay!
- Remove the cookies from the oven and gently reinforce the indent with the back of a spoon while they’re still warm.
- Let the cookies cool completely on a wire rack.
- Prepare the Custard Filling:
- In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer (do not let it boil).
- In a bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
- Slowly pour the hot cream into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes).
- Remove from heat and stir in the vanilla bean paste or vanilla extract.
- Allow the custard to cool slightly before using.
- Assemble the Cookies:
- Once the cookies and custard have cooled, spoon a small amount of custard into the indent of each cookie, spreading it slightly but keeping it within the indent.
- Place the filled cookies on a baking sheet.
- Caramelize the Sugar Topping:
- Sprinkle a generous amount of granulated sugar over the custard-filled center of each cookie.
- Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep amber color, forming a hard shell. If you don’t have a kitchen torch, you can place the cookies under a broiler for a few minutes, watching closely to prevent burning.
- Serve:
- Allow the caramelized sugar to harden for a minute or two.
- Serve the cookies immediately to enjoy the contrast between the crisp caramel topping, creamy custard, and soft cookie base.
Notes
- These cookies are best enjoyed fresh, as the caramelized sugar topping may soften over time.
- If preparing in advance, store the baked cookies and custard separately. Assemble and caramelize just before serving.