Creme Brûlée Cookies

Creme Brûlée Cookies are a delightful twist on traditional desserts that bring joy to every occasion. Imagine biting into a beautifully baked cookie, only to be met with a smooth, velvety pastry cream hiding within. It’s like having the best of both worlds—chewy cookie and creamy filling, all in one delightful treat. The addition of a perfectly brûléed top adds a satisfying crunch that takes this experience to an even higher level. Whether you’re making them for a gathering or treating yourself, these cookies promise to impress. The recipe we’re diving into is straightforward and fun, making it perfect for bakers of all levels. So gather your ingredients, and let’s whip up some amazing Creme Brûlée Cookies that will have everyone asking for seconds!

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Why This Recipe Works

Creme Brûlée Cookies blend two classic dessert favorites into a unique treat. The creamy pastry filling inside a chewy sugar cookie base captures the essence of traditional crème brûlée while offering a fun, handheld version. The combination of textures—from the soft cookie crunch to the rich, creamy center—ensures that every bite is as delightful as the last.

Why You’ll Love This Creme Brûlée Cookies

Imagine sinking your teeth into a chewy cookie that surprises you with a smooth and silky pastry cream. Each cookie is topped with a delicate layer of brûléed sugar, creating a satisfying contrast between the crisp caramel and the soft filling. Perfect for gatherings or simply as an indulgent treat for yourself, these cookies are sure to make you smile.

Ingredients

Vanilla Pastry Cream

• 2 1/4 cups (540 ml) whole milk
• 6 egg yolks
• 1 cup + 2 tbsp (225 g) granulated white 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, cut in cubes

Sugar Cookies

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup (250 g) granulated white sugar
• 1 cup (224 g) unsalted butter, softened
• 1 egg
• 1 tbsp vanilla bean paste
• 1/2 cup (100 g) granulated white sugar (for rolling the dough)
• 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Making the Vanilla Pastry Cream

Heating the Milk

In a medium saucepan, heat the milk over medium-low heat just until steaming. Do not boil, and reduce the heat to low while you prepare the other ingredients.

Whisking Egg Mixture

In a large bowl, combine the egg yolks, sugar, salt, vanilla bean paste, and cornstarch. Whisk these until the mixture is pale-yellow and smooth.

Combining Milk and Egg Mixture

Gradually pour about 1/4 of the hot milk into the egg mixture while whisking vigorously. This helps temper the eggs. Then, add the remaining milk and stir to combine everything well.

Cooking the Pastry Cream

Transfer the combined mixture to the saucepan. Cook over medium-low heat, whisking continuously for 8-12 minutes until it thickens and forms soft peaks. Once thickened, remove it from heat, stir in the butter, and cover it with plastic wrap directly on top to prevent a skin from forming. Chill in the refrigerator until set.

Baking the Sugar Cookies

Preparing the Oven and Cookie Sheets

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

Mixing Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. This blend is essential for a balanced cookie texture. Set it aside for later.

Creaming Butter and Sugar

In another large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until it’s fluffy, which should take about two minutes.

Combining Wet Ingredients

Add the egg and vanilla bean paste into the creamed butter mixture. Continue mixing until the mixture becomes pale and fluffy, bringing all those flavors together.

Forming the Cookie Dough

Gradually add the dry ingredients into the wet mixture. Mix until a cohesive dough forms. Using a large cookie scoop, scoop the dough into balls and then roll each one in sugar.

Baking the Cookies

Place the dough balls on the prepared cookie sheets and gently flatten them. Bake for about 9-10 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Assembling the Cookies

Filling the Cookies

Once the cookies are cool, take the chilled pastry cream and transfer it into a piping bag fitted with a small circular tip. Pipe the pastry cream onto the center of each cookie.

Brûléing Sugar

Sprinkle approximately 1 teaspoon of sugar over the filled cookie. Using a kitchen torch, caramelize the sugar gently until it’s golden brown and bubbly. Be careful to keep the torch moving to avoid burning.

Final Cooling

After torching, allow the cookies to cool for an additional 10 minutes to let the sugar harden before serving. Enjoy them fresh to prevent any sogginess from the pastry cream.

Serving Suggestions

These delectable cookies are perfect for gatherings, potlucks, or just enjoying with a comforting cup of coffee or tea. They can serve as a fantastic dessert centerpiece for special occasions or a sweet treat during casual get-togethers.

Tips for Success

• Ensure the butter is softened adequately for easy creaming, as this helps achieve a lighter texture.
• Pipe the pastry cream only when ready to serve to maintain the cookie’s pleasant texture.
• For the best flavor, choose fresh vanilla bean paste.

Variations

Feel free to get creative with flavor! You could add almond or hazelnut extracts to the dough. Want something richer? Incorporate chocolate chips into the pastry cream for a delightful twist.

Storage Tips

Store any leftover cookies in an airtight container. If you’ve made them ahead of time, keep the pastry cream separate until you’re ready to serve. This keeps the cookies from becoming soggy.

Pairing Ideas

For an impressive dessert experience, pair these Creme Brûlée Cookies with a cold glass of dessert wine, a robust espresso, or a classic cup of Earl Grey tea. This combination creates a well-rounded sweet finale.

FAQs

Q1: Can I make these cookies in advance?
Yes, making the cookie base ahead of time is a great idea. Just assemble with pastry cream right before serving.

Q2: Is there a substitute for vanilla bean paste?
Certainly! You can use pure vanilla extract, though the flavor will be slightly different.

Q3: How do I prevent the cookies from getting soggy?
Avoid adding pastry cream to the cookies until just before serving to keep them intact.

Q4: Can these cookies be frozen?
Yes, they can be frozen separately from the pastry cream for up to one month.

Q5: What type of kitchen torch is best for brûléing sugar?
A small culinary torch designed explicitly for caramelizing sugar works perfectly.

Creme Brûlée Cookies uniquely combine two beloved desserts, bringing an elevated taste to your baking repertoire. Indulge in the chewy texture, creamy center, and the satisfying crunch of caramelized sugar on top. Perfect for special occasions or a delightful personal treat, these cookies will leave lasting impressions on everyone who tries them. Each bite offers a refined experience, echoing the sophistication of a classic crème brûlée, yet remains wonderfully approachable and fun. Enjoy baking and sharing these decadent cookies that are sure to create sweet memories!

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