Indulge in Decadence with Homemade Creme Brûlée Cookies
This recipe for Creme Brûlée Cookies effortlessly combines classic dessert flavors into a delightful, chewy treat.
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Servings: 12 cookies
Calories: 200kcal
Equipment
- Saucepan
- Mixing Bowl
- whisk
- Baking sheets
- Parchment Paper
- Kitchen Torch
Ingredients
For the Pastry Cream
- 2 cups Whole Milk Dairy-free alternative for vegan option.
- 4 large Egg Yolks Commercial egg replacer for vegan.
- 1/2 cup Granulated White Sugar Brown sugar can be used for a deeper flavor.
- 1/4 teaspoon Salt Reduce when using salted butter.
- 1 tablespoon Vanilla Bean Paste Pure vanilla extract can be used as a substitute.
- 2 tablespoons Cornstarch Arrowroot can work in a pinch as a substitute.
For the Cookies
- 1 cup Unsalted Butter Use vegan butter for dairy-free version.
- 2 cups All-Purpose Flour Gluten-free all-purpose flour works for gluten-sensitive options.
- 1 teaspoon Baking Powder Ensure freshness for best results.
- 1 large Egg Replace with a flax egg for vegan cookies.
- 1/4 cup Sugar for Rolling Can be omitted for a less sweet cookie.
For the Brûlée Topping
- 1/4 cup Sugar for Brûlée Topping Superfine sugar works best for even melting.
Instructions
How to Make Creme Brûlée Cookies
- Prepare Pastry Cream: Heat whole milk in a saucepan until steaming, whisk egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch in a bowl. Combine, cook over medium-low heat until thickened. Chill after mixing in butter.
- Make Cookie Dough: Preheat oven to 350°F (175°C). Mix flour, baking powder, and salt in one bowl. Cream butter and sugar in another bowl, add egg and vanilla, mix until pale. Combine wet and dry ingredients until a dough forms.
- Shape Cookies: Scoop dough into balls, roll in sugar, place on baking sheets and flatten slightly. Bake for 9-10 minutes until edges brown. Cool on sheets for 5 minutes before transferring to wire racks.
- Assemble Treats: Pipe chilled pastry cream on each cookie, sprinkle sugar on top, use a kitchen torch to caramelize the sugar until golden. Chill briefly before serving.
Notes
Chill pastry cream for at least an hour before piping onto cookies to avoid melting them. Keep a close eye while baking; remove once edges are golden brown.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 400IU | Calcium: 100mg | Iron: 1mg