Crème Brûlée Cookies
Buttery cookies filled with silky pastry cream and topped with a caramelized sugar crunch – the perfect marriage of cookie and crème brûlée.
Print Pin Servings: 24 cookies
Calories: 160kcal
Cost: $10 (depending on pantry staples)
Equipment
- 1 Stand mixer or hand mixer
- 1 Heavy-bottomed saucepan
- 1 Fine-mesh strainer
- 1 Digital kitchen scale
- 1 Parchment paper
- 1 Offset spatula
Ingredients
For the Cookie Base
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Pastry Cream Filling
- 1 cup heavy cream
- ¼ cup granulated sugar
- 3 large egg yolks
- 2 tablespoon cornstarch
- 1 vanilla bean or 2 teaspoon vanilla extract
- 2 tablespoon unsalted butter
For the Caramelized Sugar Topping
- ½ cup granulated sugar
- 2 tablespoon water
Instructions
- Warm heavy cream until simmering.
- Mix yolks, sugar, and cornstarch until smooth.
- Slowly whisk hot cream into yolks.
- Cook until it coats spoon, stir in butter and vanilla. Chill 2 hours.
- Beat butter and sugar until fluffy.
- Add egg and vanilla, then mix in dry ingredients. Chill 30 minutes.
- Roll balls, make wells, fill with custard.
- Bake at 350°F for 12–15 minutes.
- Cook sugar and water until amber, drizzle on cookies. Cool.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 50mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 220IU | Calcium: 20mg | Iron: 0.8mg