Creme Brûlée Cookies
These Creme Brûlée Cookies feature vanilla-flecked buttery cookie dough topped with a crackling caramelized sugar crust. The perfect fusion of French patisserie elegance and comforting homemade cookies that’s sure to impress without intimidating.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste or 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup granulated sugar for brûlée topping
Instructions
- Prepare your workspace by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Cream the butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air that helps create the perfect texture.
- Add eggs one at a time, mixing well after each addition, then blend in the vanilla bean paste until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Whisk the dry ingredients together in a separate bowl—flour, baking soda, and salt—then gradually add to the wet mixture on low speed until just combined. Overmixing will develop gluten and make your cookies tough.
- Fold in the white chocolate chips by hand using a rubber spatula. The chips add pockets of sweetness that complement the vanilla flavor.
- Scoop dough using a 2-tablespoon cookie scoop and place on prepared baking sheets about 2 inches apart. Slightly flatten the tops with your palm to create an even surface for the sugar topping later.
- Bake for 10-12 minutes until the edges are just set but the centers still look slightly underdone. They’ll continue cooking from residual heat after removal.
- Cool cookies completely on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Sprinkle each cooled cookie with a thin, even layer of granulated sugar, covering the entire top surface.
- Caramelize the sugar using a kitchen torch, moving in circular motions about 2-3 inches from the cookie surface until the sugar melts and turns amber. Watch carefully to avoid burning.
- Allow the caramelized sugar to harden completely for about 5 minutes before serving. This creates that signature crackling crust.
Notes
- For the best vanilla flavor, use real vanilla bean paste rather than extract if possible. The flavor difference is noticeable.
- If you don’t have a kitchen torch, you can place the sugar-topped cookies under a broiler for 1-2 minutes, but watch them like a hawk to prevent burning.
- These cookies are best enjoyed the same day they’re torched, as the caramelized sugar will soften over time.
- The cookie dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Just add the sugar topping and torch after baking.
- For a more authentic creme brûlée flavor, add a tiny pinch of ground cardamom to the cookie dough.