Description
Crème Brûlée Cookies are a delightful fusion of classic French dessert and comforting cookies. Featuring a soft, buttery base, these cookies are filled with creamy vanilla pudding and topped with a crisp caramelized sugar crust, achieved either by a kitchen torch or broiler. Perfect for impressing guests or enjoying a gourmet treat at home.
Ingredients
Scale
Dough Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling & Topping
- ½ cup heavy cream
- ½ cup vanilla pudding (prepared or instant mix with milk)
- ¼ cup granulated sugar (for brulée topping)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream butter and sugar: In a separate large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes at medium speed.
- Add wet ingredients and combine: Beat in the egg and vanilla extract until the mixture is smooth. Gradually fold in the dry ingredients until a soft dough forms, ensuring all flour is incorporated without overmixing.
- Form and bake cookies: Scoop heaping tablespoons of dough and roll them into balls. Flatten each ball slightly and place them 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges just start to turn golden and the centers are set. Remove and let cool completely on a wire rack.
- Prepare vanilla filling: In a small bowl, whisk together the heavy cream and prepared vanilla pudding until smooth and slightly thickened, creating a creamy filling.
- Assemble cookies: Spoon about 1 teaspoon of the pudding mixture onto the center of each cooled cookie, spreading slightly but keeping it contained.
- Caramelize the sugar topping: Sprinkle each filled cookie generously with the granulated sugar reserved for the brulée topping. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a golden brown, forming a crisp crust. If a torch is unavailable, place the cookies under a broiler for 30 to 60 seconds, watching closely to prevent burning.
- Set and serve: Allow the caramelized topping to cool and harden for about a minute before serving. Enjoy your beautifully crisp and creamy Crème Brûlée Cookies.
Notes
- If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar topping by placing the cookies close to the heat source for 30–60 seconds and watching carefully to avoid burning.
- Store cookies in the refrigerator if making ahead to keep the pudding fresh and the caramel topping crisp.
- These cookies are best enjoyed within 2 days for optimal texture and flavor.
- Use high-quality vanilla pudding and fresh vanilla extract to enhance the flavor.
