Crème Brûlée Cookies bring all the luxurious flavors of classic crème brûlée into a buttery, soft cookie form.

With a creamy vanilla custard flavor and a caramelized sugar topping that mimics the crackly crust of traditional crème brûlée, these cookies are perfect for anyone craving an indulgent, impressive dessert. They’re ideal for special occasions or as a treat for when you want something a bit fancy yet easy to make.

Kitchen Equipment Needed

Mixing Bowls – For mixing cookie dough and custard filling.
Electric Mixer – For creaming the butter and sugar.
Baking Sheets – To bake the cookies.
Blow Torch – For caramelizing the sugar on top.
Parchment Paper – To line baking sheets.

Ingredients Overview

Butter – Provides a rich, buttery base for the cookies.
Brown and Granulated Sugars – Brown sugar for depth in the cookies and granulated sugar for the crispy brûlée topping.
Egg Yolks – For a creamy texture and to enhance the custard-like flavor.
Vanilla Extract – Key for a true crème brûlée taste.
Heavy Cream – Helps create a creamy custard filling for that iconic crème brûlée experience.
All-Purpose Flour and Baking Powder – The base and leavening for the cookie dough.

Ingredients

Cookie Dough

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Custard Filling

1/2 cup heavy cream
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract

Brûlée Topping

1/4 cup granulated sugar (for caramelizing)

Step-by-Step Instructions

Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Make the Custard Filling
In a small saucepan over low heat, combine heavy cream and sugar. Stir until the sugar is dissolved, then remove from heat. In a separate bowl, whisk the egg yolk with vanilla extract, then slowly pour in the warm cream mixture, stirring continuously. Set aside to cool.
Make the Cookie Dough
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg yolks and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Form and Bake the Cookies
Roll the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or a spoon to create a small indentation in the center of each dough ball for the custard filling.
Add Custard and Bake
Spoon a small amount of custard into the indentation of each cookie. Bake for 10–12 minutes, until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Caramelize the Sugar Topping
Once the cookies are completely cooled, sprinkle a thin layer of granulated sugar over the custard center of each cookie. Use a kitchen blow torch to carefully caramelize the sugar until it’s golden brown and forms a crisp, crackly layer.
Serve and Enjoy
Once the brûlée topping has set, enjoy your decadent Crème Brûlée Cookies!

Recipe Tips

Use a Blow Torch Carefully: Make sure to move the flame steadily over the sugar without staying too long in one spot to avoid burning.
Chill Dough if Needed: If the dough is sticky, chill it for about 15 minutes for easier handling.
Custard Alternative: You can use a store-bought custard or pastry cream if you’re in a hurry, but homemade custard adds a special touch.

What to Serve With This Recipe

Serve these cookies with coffee, tea, or a dessert wine. They also make a lovely addition to a dessert platter with other French-inspired treats.

Frequently Asked Questions

Q: Can I make these cookies without a blow torch?
A: If you don’t have a blow torch, you can try placing the cookies under the broiler for a few seconds to caramelize the sugar, but watch them carefully to prevent burning.

Q: How do I store Crème Brûlée Cookies?
A: Store in an airtight container in the fridge for up to 3 days. Enjoy at room temperature or slightly chilled.

Q: Can I freeze these cookies?
A: You can freeze the unfilled cookies and add custard and brûlée topping after thawing for the best texture.

Serving Suggestions

Crème Brûlée Cookies are perfect for any occasion that calls for a bit of elegance. Serve them on a decorative tray with fresh berries or as part of a dessert spread for guests.

Ingredients

Cookie Dough

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Custard Filling

1/2 cup heavy cream
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract

Brûlée Topping

1/4 cup granulated sugar

Instructions

Preheat oven to 350°F (175°C) and line baking sheets.
For custard, warm cream and sugar; whisk in egg yolk and vanilla; set aside.
For dough, cream butter and sugars; add yolks and vanilla. Mix in flour, baking powder, and salt.
Form balls, make indentations, and fill with custard.
Bake for 10–12 minutes; cool.
Sprinkle sugar, caramelize with a blow torch.
Enjoy your Crème Brûlée Cookies with their irresistible caramel crunch!