Crème Brûlée Cookies

Crème Brûlée Cookies are soft, buttery sugar cookies topped with a creamy custard center and finished with a caramelized sugar crust that cracks just like the classic dessert. These cookies bring everything I love about crème brûlée into a handheld, irresistible treat. They’re rich, elegant, and surprisingly easy to make—perfect for when I want to impress without much fuss.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite desserts: cookies and crème brûlée. The base is a soft sugar cookie that holds a rich, vanilla custard center, and the magic happens when I torch the sugar on top for that golden, glassy finish. These cookies look fancy, taste luxurious, and always get a big reaction when I serve them. Plus, I can make the components ahead of time and assemble just before serving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Vanilla extract

For the custard filling:

• Heavy cream

• Egg yolks

• Granulated sugar

• Vanilla bean paste or extract

For the topping:

• Granulated sugar (for caramelizing)

directions

1. I start by making the custard: I heat the cream until just simmering, then slowly whisk it into the beaten egg yolks and sugar.

2. I stir in the vanilla and cook the mixture gently over low heat until it thickens slightly. I let it cool and chill in the fridge while I bake the cookies.

3. For the cookies, I cream the butter and sugar until fluffy, then beat in the egg and vanilla.

4. I mix in the dry ingredients to form a soft dough, then scoop it onto a lined baking sheet.

5. I use the back of a spoon to gently press an indent in each cookie before baking.

6. I bake the cookies at 350°F (175°C) for about 10–12 minutes until just set. I let them cool completely.

7. Once the cookies are cool and the custard is chilled, I spoon a dollop of custard into each cookie’s center.

8. I sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize it until golden and crisp.

9. I let the sugar topping cool and harden before serving.

Servings and timing

This recipe makes about 16 cookies. It takes around 25 minutes to prep (including custard), 10–12 minutes to bake, and some cooling/chilling time, so I plan for about 1½ to 2 hours total.

Variations

Sometimes I flavor the custard with a touch of espresso or citrus zest for a twist. I’ve also made the cookies smaller for bite-sized versions or used a bruléed marshmallow topping when I want a shortcut. For added texture, I sprinkle a pinch of sea salt over the caramelized sugar.

storage/reheating

I store the cookies without the custard topping in an airtight container for up to 3 days. Once filled and brûléed, I eat them the same day for best texture. If I need to prep ahead, I keep the custard and cookies separate and assemble just before serving. I never reheat these—they’re best enjoyed at room temperature.

FAQs

Can I use store-bought custard?

Yes, I’ve used pre-made vanilla pudding or custard in a pinch. It works, though the flavor isn’t quite as rich as homemade.

What if I don’t have a kitchen torch?

I’ve tried broiling the sugar topping for a few seconds, but it’s tricky. A torch gives the best results and control.

Can I freeze the cookies?

I freeze the baked cookies without filling them. Once thawed, I add the custard and brûlée topping fresh.

How do I get that perfect caramelized sugar top?

I keep the sugar layer thin and even, and I move the torch constantly to avoid burning one spot.

Can I make these gluten-free?

Yes, I use a good 1:1 gluten-free flour blend. The texture changes slightly but still turns out soft and delicious.

Conclusion

Crème Brûlée Cookies are one of those desserts that feel extra special but don’t require complicated steps. They’re elegant, unique, and bring the wow factor with that caramelized sugar crunch. Whether I’m baking them for a party, a holiday, or just for myself, they always deliver the perfect mix of creamy, crunchy, and sweet in every bite.