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SideChef
Recipes
Shellfish-Free
Crème Brûlée Cookies

15 INGREDIENTS • 13 STEPS • 40MINS

Crème Brûlée Cookies

Recipe
5.0
1 rating
Savor the elegance of Crème Brûlée in cookie form with this unique recipe. Soft, buttery cookies are topped with smooth, rich pastry cream and finished with a crystallized sugar shell, created with a kitchen torch for that authentic brûlée crunch. It's a sophisticated twist on a classic dessert, blending the charm of traditional cookies with the indulgence of Crème Brûlée.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Savor the elegance of Crème Brûlée in cookie form with this unique recipe. Soft, buttery cookies are topped with smooth, rich pastry cream and finished with a crystallized sugar shell, created with a kitchen torch for that authentic brûlée crunch. It's a sophisticated twist on a classic dessert, blending the charm of traditional cookies with the indulgence of Crème Brûlée.
40MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
16
us / metric
Cookie Dough
All-Purpose Flour
2 cups
All-Purpose Flour
Large Egg
1
Farmhouse Eggs® Large Brown Egg, room temperature
Butter
3/4 cup
Butter, softened
Brown Sugar
1/2 cup
Brown Sugar
Granulated Sugar
1/2 cup
Granulated Sugar
plus extra for brûlée topping
Vanilla Extract
2 tsp
Vanilla Extract
Baking Powder
1 tsp
Baking Powder
Salt
as needed
Salt
Pastry Dough
Whole Milk
2 1/4 cups
Whole Milk
Egg
6
Eggs, separated
yolks only
Cream Cheese
1/2 cup
Cream Cheese, softened
Granulated Sugar
4 Tbsp
Granulated Sugar
Corn Starch
4 Tbsp
Corn Starch
Butter
1 Tbsp
Butter
Vanilla Bean Paste
2 tsp
Vanilla Bean Paste
Nutrition Per Serving
VIEW ALL
Calories
310
Fat
16.3 g
Protein
6.2 g
Carbs
35.1 g
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Crème Brûlée Cookies
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

Author's Notes

Makes 20 cookies.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Line the baking sheet with parchment paper.
step 2
Heat the Whole Milk (2 1/4 cups) in a saucepan over medium-low heat, just until it’s steaming and small bubbles appear on the edges. Turn off the heat and set aside.
step 3
First, make pastry cream. In a medium bowl, add Egg Yolks (6), Granulated Sugar (4 Tbsp), Vanilla Bean Paste (2 tsp), and Corn Starch (4 Tbsp) and whisk together until well combined.
step 4
Add ¼ of the warm milk into the egg yolk mixture, and mix to well combined. Then mix in the rest of the milk, and stir to combine.
step 5
Pour the mixture back into the saucepan, and cook over medium-low heat. Whisk continuously until the mixture is thick and boiled.
step 6
Remove from the heat, add the Butter (1 Tbsp), and mix to combine. Then add the Cream Cheese (1/2 cup) and mix to combine. Transfer the pastry cream into a clean bowl, and place a piece of plastic wrap on the surface of the liquid to prevent skin from forming. Chill in the fridge until completely cooled down.
step 7
Next, make the cookie base. In a large bowl, whisk together the All-Purpose Flour (2 cups), Salt (as needed), and Baking Powder (1 tsp). Set aside.
step 8
In another bowl, cream together the Butter (3/4 cup), Brown Sugar (1/2 cup), and Granulated Sugar (1/2 cup) with an electric mixer until light and fluffy.
step 9
Add Farmhouse Eggs® Large Brown Egg (1) and Vanilla Extract (2 tsp) into the butter mixture, and whisk with the electric mixer until fluffy and pale in color.
step 10
Add the dry ingredients to the butter mixture, and mix on low speed until just combined. Wrap in plastic wrap, and rest in the refrigerator for at least 15 minutes.
step 11
Transfer the dough to a lightly floured surface. Roll out to ¼-inch thick, using a 3-inch round cutter to cut out the cookies. Place on the parchment-lined tray. Bake the cookies for 10-12 minutes. Cool on a wire rack.
step 12
With a whisk, loosen the pastry cream lightly then transfer to a piping bag fitted with a circular tip. Once the cookies are cooled, pipe the pastry cream on top of each cookie.
step 13
Sprinkle each cookie with about ½ tsp sugar. Use a kitchen torch to brûlée the sugar until golden brown. Serve.
step 13 Sprinkle each cookie with about ½ tsp sugar. Use a kitchen torch to brûlée the sugar until golden brown. Serve.
Tags
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Shellfish-Free
Cookies
Dessert
Vegetarian
Winter
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