Growing up next to a French patisserie, I fell in love with the crack of a perfect creme brûlée. These cookies capture that same magical moment – a crisp caramelized sugar top giving way to a soft, creamy vanilla center. Originally created for our bakery’s spring collection, they’ve become our most requested cookie year-round.
Prep Time: 30 minutes | Chill Time: 2 hours | Cook Time: 12 minutes
Makes: 18 cookies
Calories: 245 per cookie
Why You’ll Love This Recipe
These cookies transform the elegant French dessert into a handheld treat. Each bite features a crackly caramelized sugar top, tender vanilla bean cookie base, and creamy custard filling. Perfect for special occasions or when you want to elevate your cookie game.
Ingredients & Equipment
Cookie Base:
- 2¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
- ½ teaspoon salt
- ¼ teaspoon baking powder
Custard Filling:
- 4 large egg yolks
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 1 vanilla bean, split and scraped
- Pinch of salt
Topping:
- ½ cup granulated sugar for brûlée
Equipment:
- Stand mixer
- Cookie scoop
- Baking sheets
- Parchment paper
- Kitchen torch
- Thermometer
- Piping bag
- Small offset spatula
Step-by-Step Instructions
- Make Cookie Dough:
- Cream butter and sugar
- Add egg, vanilla paste
- Mix in dry ingredients
- Chill 2 hours
- Make Custard:
- Heat cream with vanilla bean
- Whisk yolks and sugar
- Temper and cook until thick
- Strain and chill
- Shape Cookies:
- Scoop 1.5 tablespoon portions
- Create wells in centers
- Chill 15 minutes
- Bake:
- 350°F for 12-14 minutes
- Cool completely
- Assemble:
- Pipe custard into wells
- Sprinkle sugar on top
- Torch until caramelized
Tips & Variations
Expert Tips:
- Chill dough between batches
- Don’t overbake – edges should be barely golden
- Let cookies cool before filling
- Torch sugar just before serving
Common Substitutions:
- Vanilla bean paste → extract
- Heavy cream → half-and-half
- Fresh vanilla bean → paste
- Homemade custard → pudding mix
Troubleshooting Guide:
- Spreading cookies: Dough too warm
- Runny custard: Didn’t cook enough
- Sugar won’t caramelize: Too humid
- Burnt sugar: Torch too close
Variations:
- Chocolate custard
- Coffee flavored
- Matcha green tea
- Salted caramel
Storage
Store unfilled cookies in airtight container up to 5 days. Once filled, best consumed within 24 hours. Caramelized sugar will soften over time. Don’t freeze assembled cookies.
FAQs
Can I make these without a torch?
Broiler works but less control – watch carefully.
Why did my custard curdle?
Heat too high or cooked too long.
Can I make components ahead?
Yes, store separately and assemble day of serving.
How long does sugar stay crisp?
2-3 hours – best torched right before serving.
Can I double the recipe?
Yes, but work in batches for best results.
These Creme Brûlée Cookies combine classic French elegance with American cookie comfort. The perfect showstopper for your next special occasion or when you want to bring some patisserie magic home.