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Irresistible Crème Brûlée Cookies

Soft sugar cookies topped with vanilla custard and caramelized sugar for a crunchy, creamy treat.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Custard Topping
  • 2 egg yolks
  • 0.5 cup heavy cream
  • 0.25 cup granulated sugar
  • 1 vanilla bean split and scraped (or 1 tsp vanilla paste)
Brûlée Topping
  • 0.25 cup granulated sugar for sprinkling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and ¾ cup sugar until fluffy. Add egg and vanilla.
  4. Mix in dry ingredients until combined.
  5. Scoop and flatten dough balls on sheets.
  6. Bake 10-12 minutes until edges are golden. Cool completely.
  7. Heat cream with vanilla bean until simmering; steep 10 minutes.
  8. Whisk egg yolks with ¼ cup sugar; temper with cream.
  9. Cook over low heat until thickened; chill.
  10. Top cookies with custard, sprinkle sugar, and torch to caramelize.

Notes

For best results, use a kitchen torch for the caramelized top. Store in fridge.