I adore these Crème Brûlée Cookies—chewy sugar cookies topped with rich vanilla pastry cream and a crunchy torched sugar crust. They bring the indulgence of classic crème brûlée into a single, delicious cookie.

Why You’ll Love This Recipe

I love how these cookies deliver multiple textures in every bite: a buttery, soft cookie base with crisp edges, lush pastry cream that’s both silky and vanilla-rich, and that satisfying crackle from caramelized sugar on top. They’re elegant yet approachable—perfect for special occasions or when my sweet tooth strikes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter (unsalted)
Granulated sugar
Eggs (whole and extra yolks for pastry cream)
Vanilla bean paste (or extract)
Whole milk
Cornstarch
All-purpose flour
Baking powder
Salt
Optional: Extra granulated sugar for rolling cookie dough

Directions

Make the pastry cream: I heat milk until steaming. While whisking egg yolks, sugar, salt, vanilla, and cornstarch, I slowly temper in milk, then simmer gently until thickened. I stir in butter, cover, chill until cool.
Prepare cookie dough: I cream butter and sugar until light, blend in egg and vanilla, then mix in dry ingredients (flour, baking powder, salt) until dough forms. I roll dough balls in sugar for extra crunch.
Bake cookies: I flatten dough balls slightly and bake at 350°F for about 9–10 minutes—until edges begin to brown but centers remain soft.
Assemble & brûlée: Once cooled, I pipe chilled pastry cream onto each cookie, sprinkle a teaspoon of sugar on top, and use a kitchen torch to caramelize sugar until it bubbles and crisps.

Servings and timing

Prep & bake cookies: ~20 minutes
Pastry cream prep: ~25 minutes (plus chilling time)
Assembly & torching: ~15 minutes
Total (active): ~1 hour
Yield: Around 24 cookies

Variations

Pre-made shortcut: Use slice-and-bake sugar cookie dough and instant vanilla pudding; torch directly for a quick, 3-ingredient version.
Flavor twists: Add citrus zest to pastry cream or fold in spices like cinnamon.
Mini size: Bake smaller portions in mini cups for bite-size treats.
Vanilla swap: Substitute with almond or rum extract for a nuanced flavor.

Storage/reheating

I assemble and brûlée cookies just before serving. Storing filled cookies is best done uncovered in the fridge for a few hours—they stay crisp underneath and creamy on top. For leftovers, I refrigerate base and cream separately and re-torch the sugar before serving.

FAQs

How long do they stay crisp?

The sugar crust stays crisp up to 2–3 hours after torching. After that, moisture starts to soften it—so I brûlée just before serving.

Can I skip the pastry cream?

Yes! You can use vanilla pudding or skip filling altogether—though the creamy middle is the signature feature of these cookies.

Do I need a torch?

A small kitchen torch is essential for best results—you can’t replicate the sugar caramelization with a broiler without risking melting the cream.

Can these be made ahead?

I make the cookies and pastry cream ahead, store separately, and assemble just before guests arrive to ensure crisp tops and creamy centers.

Is the dough chewy or crisp?

They deliver the best of both worlds—crispy edges with a soft, chewy center that balances the creamy topping beautifully.

Conclusion

These Crème Brûlée Cookies are one of my favorite elegant yet effortless desserts. They combine creamy custard, tender cookie, and caramelized sugar in every bite—sure to wow any crowd. Whether made for holidays or cozy weekends, they’re a delightful twist on two classics. I promise they’ll shine at your next gathering!