If you’ve ever wanted to turn a fancy dessert into an indulgent cookie, you’re in for a treat. Creme Brûlée Cookies are everything you love about the classic French dessert—but in portable, chewy cookie form. Think buttery sugar cookies topped with silky vanilla pastry cream and finished with a crunchy, caramelized sugar top. Yes, it’s every bit as amazing as it sounds.
Growing up, creme brûlée was my mom’s signature dessert for holidays and special occasions. I remember the excitement of cracking the sugar crust with the back of a spoon. These cookies capture that same moment of joy but in a more casual, shareable form. Whether you’re impressing guests at a dinner party or baking something unique for the holidays, these cookies deliver elegance and comfort in each bite.
Why You’ll Love Creme Brûlée Cookies
- Incredible texture contrast – soft cookie, creamy center, and crispy brûléed top
- Easy to make ahead – both pastry cream and cookie dough can be prepped in advance
- Perfectly indulgent – tastes just like the classic French dessert
- Great for all occasions – from casual get-togethers to elegant parties
- Visually stunning – they look like something from a pastry shop
Ingredients
Vanilla Pastry Cream
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cubed
Sugar Cookies
- 2 1/2 cups (313 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated sugar (for rolling)
- 1/2 cup (100 g) granulated sugar (for brûlée topping)
Instructions
Step 1: Make the Vanilla Pastry Cream
- Heat the Milk
In a medium saucepan, heat the milk over medium-low just until steaming. Lower the heat to keep warm. - Mix the Yolks
In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow. - Temper the Eggs
Slowly whisk in 1/4 of the warm milk to the yolk mixture, then add the remaining milk. Pour the mixture back into the saucepan. - Cook Until Thickened
Heat over medium-low, whisking constantly, for 8–12 minutes, until thick and soft peaks form. - Add Butter and Chill
Remove from heat, stir in the butter, and transfer to a bowl. Press plastic wrap onto the surface to prevent a skin. Chill completely before using.
Step 2: Make the Sugar Cookies
- Preheat and Prep Pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment. - Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. - Cream Butter and Sugar
In a large bowl or stand mixer, cream butter and sugar until light and fluffy (about 2 minutes). - Add Egg and Vanilla
Mix in egg and vanilla bean paste until combined and pale. - Combine Dry and Wet
Gradually add the dry ingredients, mixing on low until the dough comes together. - Shape and Roll
Scoop dough into balls (about 2 tbsp each). Roll in sugar and flatten slightly. Place on baking sheets. - Bake
Bake for 9–10 minutes until edges are set. Cool on the pan for 5 minutes, then transfer to a wire rack.
Step 3: Assemble the Creme Brûlée Cookies
- Pipe Pastry Cream
Once cookies are fully cooled, pipe a swirl of chilled pastry cream on each. - Sprinkle Sugar
Top each with about 1 teaspoon of sugar. - Brûlée
Using a kitchen torch, brûlée the sugar until golden and crispy. Let set for 10 minutes before serving.
Tips for Succes
- Don’t skip chilling the pastry cream—it needs to be cold for piping.
- Use vanilla bean paste for that authentic creme brûlée flavor and those lovely specks.
- Torch safety: Always brûlée on a heatproof surface and move quickly to avoid burning.
- Use a cookie scoop for uniform cookies that bake evenly.
- Make ahead: You can make both the pastry cream and cookie dough up to 2 days in advance.
Flavor Variations
- Citrus Twist: Add orange or lemon zest to the pastry cream.
- Chocolate Swirl: Drizzle with melted chocolate post-brûlée.
- Spiced Sugar Topping: Mix a pinch of cinnamon into the brûlée sugar for a warm flavor.
- Mini Creme Brûlée Bites: Make smaller cookies and serve as bite-sized party treats.
Storage and Make-Ahead Tips
- Pastry cream can be stored in the fridge for up to 3 days.
- Cookie dough can be chilled for 48 hours or frozen for a month.
- Assembled cookies are best eaten the same day, but can be stored in the fridge for 1–2 days (the sugar topping may lose its crunch).
- Re-crisp the brûlée sugar briefly with a torch if needed before serving.
Your Turn: Bake and Torch
These Creme Brûlée Cookies aren’t just cookies—they’re an experience. From the creamy center to the dramatic sugar crackle, they’re bound to impress and satisfy. Whether you’re treating yourself or wowing a crowd, you’ve just found your new favorite cookie.
Snap a pic, share your creation, and tag me on Instagram—I’d love to see how you make these your own!
Creme Brûlée Cookies
Soft sugar cookies topped with vanilla pastry cream and brûléed sugar. These Creme Brûlée Cookies are a decadent twist on a French classic!
Servings 8
Ingredients
Vanilla Pastry Cream
- 2 1/4 cups 540 ml whole milk
- 6 egg yolks
- 1 cup + 2 tbsp 225 g granulated sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp 28 g cornstarch
- 3 tbsp 42 g unsalted butter, cubed
Sugar Cookies
- 2 1/2 cups 313 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups 250 g granulated sugar
- 1 cup 224 g unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup 100 g granulated sugar (for rolling)
- 1/2 cup 100 g granulated sugar (for brûlée topping)
Instructions
- Step 1: Make the Vanilla Pastry Cream
Heat the Milk
- In a medium saucepan, heat the milk over medium-low just until steaming. Lower the heat to keep warm.
Mix the Yolks
- In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
Temper the Eggs
- Slowly whisk in 1/4 of the warm milk to the yolk mixture, then add the remaining milk. Pour the mixture back into the saucepan.
Cook Until Thickened
- Heat over medium-low, whisking constantly, for 8–12 minutes, until thick and soft peaks form.
Add Butter and Chill
- Remove from heat, stir in the butter, and transfer to a bowl. Press plastic wrap onto the surface to prevent a skin. Chill completely before using.
Step 2: Make the Sugar Cookies
Preheat and Prep Pans
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar
- In a large bowl or stand mixer, cream butter and sugar until light and fluffy (about 2 minutes).
Add Egg and Vanilla
- Mix in egg and vanilla bean paste until combined and pale.
Combine Dry and Wet
- Gradually add the dry ingredients, mixing on low until the dough comes together.
Shape and Roll
- Scoop dough into balls (about 2 tbsp each). Roll in sugar and flatten slightly. Place on baking sheets.
Bake
- Bake for 9–10 minutes until edges are set. Cool on the pan for 5 minutes, then transfer to a wire rack.
Step 3: Assemble the Creme Brûlée Cookies
Pipe Pastry Cream
- Once cookies are fully cooled, pipe a swirl of chilled pastry cream on each.
Sprinkle Sugar
- Top each with about 1 teaspoon of sugar.
Brûlée
- Using a kitchen torch, brûlée the sugar until golden and crispy. Let set for 10 minutes before serving.
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