There is something utterly magical about the Crème Brûlée Cookies Recipe that brings the luxurious experience of the classic French dessert right into your cookie jar. These cookies combine a tender, buttery base with the rich, creamy vanilla pudding center topped with a crisp, caramelized sugar crust that crackles delightfully with every bite. If you have ever dreamed of enjoying the perfect marriage of textures and flavors in a handheld treat, this Crème Brûlée Cookies Recipe is your new best friend in the kitchen.
Ingredients You’ll Need
These ingredients might seem simple, but they are the secret to building those luscious layers of flavor and texture in your cookies. Each component plays a crucial role, from creating the soft dough to achieving that irresistible brûlée finish on top.
- All-purpose flour (1½ cups): The sturdy foundation that gives the cookies their soft but structured crumb.
- Baking powder (½ teaspoon): Adds just the right lift for cookies that aren’t too dense.
- Salt (¼ teaspoon): Enhances all the sweet flavors by balancing the dough perfectly.
- Unsalted butter (½ cup, softened): Vital for the rich, melt-in-your-mouth texture and buttery taste.
- Granulated sugar (¾ cup): Sweetens the dough and helps create that golden color while baking.
- Egg (1 large): Binds the dough together and contributes to crumb softness.
- Vanilla extract (1 teaspoon): Adds warm, fragrant notes that infuse every bite with sweetness.
- Heavy cream (½ cup): Mixed with pudding to create the luscious creamy filling.
- Vanilla pudding (½ cup): The heart of the crème brûlée experience, bringing that silky custard flavor into the cookie.
- Granulated sugar (¼ cup): For the brûlée topping, creating a crisp, caramelized crown.
How to Make Crème Brûlée Cookies Recipe
Step 1: Prepare the Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Then, whisk together your flour, baking powder, and salt in a medium bowl. This ensures even distribution of leavening and seasoning, making your cookies rise and taste uniformly delicious.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy. This step is essential as it incorporates air into the dough, helping your cookies become light and tender rather than flat and dense. Once fluffy, add the egg and vanilla extract and continue mixing until everything is smooth and fragrant—it already smells heavenly.
Step 3: Combine Wet and Dry Ingredients
Gradually mix the flour mixture into the butter and sugar blend, folding gently until a soft dough forms. Avoid overmixing here; you want just enough to combine everything without toughening your dough.
Step 4: Shape and Bake the Cookies
Scoop heaping tablespoons of dough and roll them into balls before placing them on the prepared baking sheet, flattened slightly to encourage even baking. Space the cookies about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes or until the edges start to turn golden and the centers are set. Once out of the oven, let the cookies cool completely—this step is important to keep the pudding filling from melting later.
Step 5: Prepare the Custard Filling
Whisk together the heavy cream and vanilla pudding in a small bowl until smooth and slightly thickened. This mixture is going to be the creamy centerpiece of your cookie. The balance can’t be overlooked—it carries the soul of the Crème Brûlée Cookies Recipe’s unique charm.
Step 6: Assemble and Brûlée the Cookies
Spoon about a teaspoon of the pudding mixture onto the center of each cooled cookie. Then sprinkle the tops generously with the remaining granulated sugar. With a kitchen torch, caramelize the sugar until it forms a golden, crisp shell that cracks delightfully when you bite it. If you don’t have a torch, you can broil the cookies briefly—just keep a watchful eye to avoid burning. Allow the brûlée to set for a minute before serving or storing.
How to Serve Crème Brûlée Cookies Recipe
Garnishes
For an elegant touch, consider topping each cookie with a fresh raspberry or a small sprig of mint after brûléeing. Not only does this add a pop of color, but the tartness of berries pairs beautifully with the creamy vanilla custard and caramelized sugar. A light dusting of powdered sugar around the serving plate also adds a snowy finish that looks as good as it tastes.
Side Dishes
These cookies shine on their own but are also wonderful alongside a cup of rich espresso or a delicate chamomile tea. For a celebratory dessert spread, pair with fresh fruit or a dollop of whipped cream to complement the texture contrast and keep the palate refreshed between bites.
Creative Ways to Present
Imagine stacking two cookies with extra pudding between them for a fun sandwich twist. Alternatively, serve them as part of a dessert platter with mini crème brûlées or custard cups for an indulgent French-themed afternoon tea. You could even drizzle melted dark chocolate over the brûlée topping for an added layer of decadence.
Make Ahead and Storage
Storing Leftovers
Once assembled with the pudding filling and brûléed topping, store your Crème Brûlée Cookies Recipe in an airtight container in the refrigerator. They will keep beautifully for up to three days while maintaining their creamy center and crisp sugar shell.
Freezing
You can freeze the baked cookie bases without the pudding and sugar topping for up to a month. When ready to serve, thaw, add the pudding filling, and perform the brûlée step fresh. This approach keeps the texture and flavors at their best.
Reheating
Because of the delicate brûlée topping, reheating is best avoided to maintain the crisp sugar crust. If you must warm them slightly, do so gently at room temperature or in a low oven for just a minute or two—but know it’s hard to recreate that original crackle once cooled.
FAQs
Can I use instant pudding mix for this recipe?
Absolutely! Instant pudding mix works perfectly and offers convenience without sacrificing flavor. Just prepare it according to the package instructions with heavy cream or milk for that rich texture.
What if I don’t have a kitchen torch for caramelizing sugar?
No worries at all. You can place the cookies under a broiler for about 30 to 60 seconds to melt and caramelize the sugar. Just watch them closely to prevent burning and aim for an even, golden crust.
Can I make this recipe gluten-free?
While the recipe as written uses all-purpose flour, you can try substituting a gluten-free flour blend. Keep in mind that texture may vary slightly, but the flavor should remain delightful.
How do I prevent the pudding filling from making the cookies soggy?
Cooling the cookies completely before adding the pudding filling is key. The crisp cookie base helps support the creamy filling without absorbing too much moisture and becoming soggy.
Is it possible to make these cookies dairy-free?
You can experiment with dairy-free butter and pudding alternatives, such as coconut cream-based pudding. However, the heavy cream and butter add essential richness, so substitutions will change the flavor and texture slightly.
Final Thoughts
This Crème Brûlée Cookies Recipe is one of those rare desserts that surprises and delights—combining the luscious creaminess of custard with the crunchy brûlée topping and the comforting softness of a cookie all in one bite. Whether you’re treating yourself or impressing guests, I can’t recommend enough giving these a try. They’ll quickly become a favorite worthy of sharing time and time again.
Print
Crème Brûlée Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
These Crème Brûlée Cookies combine the creamy richness of classic crème brûlée dessert with the convenience and fun of cookies. Featuring a soft vanilla pudding filling topped with a crisp caramelized sugar shell, these cookies are a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ½ cup vanilla pudding, prepared or instant mix with milk
Topping
- ¼ cup granulated sugar (for brulée topping)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to combine evenly. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and ¾ cup granulated sugar until the mixture is light and fluffy, which should take a few minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overmixing.
- Shape Cookies: Scoop heaping tablespoons of dough, roll each into balls, then flatten them slightly. Arrange the cookies 2 inches apart on the parchment-lined baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven at 350°F (175°C) for 10–12 minutes, until the edges turn just golden and the centers are set. Remove and allow them to cool completely on a wire rack.
- Prepare the Filling: In a small bowl, whisk together the heavy cream and prepared vanilla pudding until smooth and slightly thick to create the creamy filling.
- Fill the Cookies: Spoon about 1 teaspoon of the pudding filling onto the center of each cooled cookie, spreading gently if needed.
- Caramelize the Topping: Sprinkle the tops with the ¼ cup granulated sugar designated for brulée topping. Using a kitchen torch, caramelize the sugar until golden brown and crisp. If you don’t have a torch, place the cookies under a broiler for 30–60 seconds watching closely to prevent burning.
- Set and Serve: Let the caramelized sugar topping set for a minute before serving the cookies to ensure crunchiness.
Notes
- If using a broiler instead of a kitchen torch, watch closely to prevent burning the sugar topping.
- Store these cookies in the refrigerator if preparing in advance to keep the pudding filling fresh.
- Allow cookies to cool completely before adding filling to avoid melting the pudding.
- You can use instant vanilla pudding or homemade pudding for the filling depending on preference.
