Name: Crème Brûlée Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 (3.4 oz) box instant vanilla pudding mix; 1 cup white chocolate chips; ½ cup granulated sugar (for topping); Optional: Kitchen torch for caramelizing

Why You’ll Love Crème Brûlée CookiesRecipe

The sugar-cookie base is soft and chewy, giving a satisfying bite.

The vanilla pastry cream adds a rich, smooth, custard-like layer that pairs perfectly with the cookie.

The caramelized sugar topping gives a crackly, crunchy contrast — just like traditional crème brûlée — making each cookie both indulgent and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated white sugar
eggs (room temperature)
vanilla bean paste
whole milk
cornstarch
all-purpose flour
baking powder
salt

Directions

Make the vanilla pastry cream:
Heat milk over medium-low heat until steaming (not boiling). In a bowl, whisk egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale and smooth. Gradually temper the eggs with a small amount of hot milk, then slowly whisk in the remaining milk. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened and soft peaks form (about 8–12 minutes). Remove from heat, stir in butter until smooth, cover with plastic wrap touching the surface, and refrigerate until cold.
Prepare the sugar cookie dough:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In one bowl, whisk flour, baking powder, and salt. In another, cream butter and sugar until light and fluffy. Mix in eggs and vanilla bean paste. Gradually add dry ingredients on low speed until just combined.
Shape the cookies:
Use a large cookie scoop to form dough balls. Roll each ball in granulated sugar, place on prepared baking sheets, and slightly flatten.
Bake the cookies:
Bake for 9–10 minutes, or until edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Assemble the cookies:
Pipe chilled pastry cream onto the cooled cookies. Sprinkle about 1 teaspoon of sugar on each, then caramelize with a kitchen torch until golden and crisp. Let cool for 10 minutes before serving.

Servings and timing

Yield: 24 cookies
Prep time: 1 hour 30 minutes
Cook time: 15 minutes
Total time: 1 hour 45 minutes

Variations

Add a splash of almond or hazelnut extract to the dough for a nutty twist.
Stir cocoa powder into the cookie dough or drizzle melted chocolate over the pastry cream for a chocolate version.
Substitute butter and milk with dairy-free alternatives for a lighter, plant-based option.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 2–3 days. For best texture, store the cookie bases and pastry cream separately. Assemble and caramelize the sugar topping just before serving. To re-crisp the sugar top, briefly place under a broiler if a kitchen torch isn’t available.

FAQs

Can I make the cookies ahead of time?

Yes, bake the cookies in advance and store at room temperature. Assemble and caramelize just before serving.

What if I don’t have a kitchen torch?

You can use your oven’s broiler. Watch carefully and broil for 1–2 minutes until the sugar caramelizes.

Can I freeze these cookies?

Yes, freeze the cookie bases without the pastry cream or sugar topping. Thaw, assemble, and torch when ready to serve.

Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract works well, though the paste gives a richer flavor.

Will the sugar topping stay crispy over time?

The sugar topping is best fresh. It may soften if stored too long after caramelizing.

Can I use a gluten-free flour blend?

Yes, you can use a 1:1 gluten-free flour blend, though texture may vary slightly.

What milk works best for the pastry cream?

Whole milk is ideal for richness. You can substitute plant-based milk, but it may be less creamy.

What if my pastry cream curdles when cooking?

To avoid curdling, whisk constantly and don’t overheat. Temper the eggs slowly with the hot milk.

Why did my cookies turn out dry?

Dry cookies can result from too much flour or overbaking. Use proper measuring techniques and bake just until edges are golden.

Can I make mini versions of these cookies?

Yes, use a smaller scoop and reduce baking time by 1–2 minutes. Assemble as usual.

Conclusion

Crème Brûlée Cookies bring together the sophistication of a classic dessert with the comfort of a chewy cookie. With their creamy centers and crackly tops, they’re a show-stopping treat for holidays, parties, or anytime indulgence. If you love crème brûlée, these cookies are sure to impress — and disappear fast.