Description
Indulge in the delightful experience of Creme Brûlée Cookies, a perfect fusion of classic dessert flavors and cookie comfort. These cookies boast a chewy, buttery texture filled with rich vanilla pastry cream, topped with a caramelized sugar crust that provides an irresistible crunch. Ideal for gatherings or as a sweet treat for yourself, they are sure to impress with their elegant appearance and decadent taste. Whether enjoyed warm from the oven or shared with loved ones, these cookies make every moment special.
Ingredients
Scale
- 2 1/4 cups whole milk
- 6 egg yolks
- 1 cup + 2 tbsp granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp cornstarch
- 3 tbsp unsalted butter, cut in cubes
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup granulated white sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup granulated white sugar (for rolling the dough)
- 1/2 cup granulated white sugar (for the brulee topping)
Instructions
- Step 1: Prepare the Pastry Cream: In a saucepan, heat the whole milk over medium heat until it begins to steam but not boil. In a mixing bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth. Gradually whisk in the hot milk mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat while stirring continuously until it thickens. Remove from heat and stir in cubed butter until melted. Allow to cool completely before using.
- Step 2: Make the Cookie Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add in egg and vanilla bean paste; mix until combined. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture until just combined.
- Step 3: Assemble Cookies: Scoop out portions of cookie dough; create an indentation in each ball. Spoon in cooled pastry cream into each indentation. Roll dough balls in granulated sugar before placing them on baking sheets lined with parchment paper.
- Step 4: Bake and Brûlée: Bake for about 9 minutes or until edges are lightly golden. Let cool slightly before sprinkling brulee topping over each cookie. Using a kitchen torch or broiler, caramelize the sugar until golden brown.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 200
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chill cookie dough for 30 minutes to prevent spreading. Experiment with flavor variations by adding chocolate chips or nuts.