Yields: 12 large cookies
Cream:
3 egg yolks
1 egg
125g granulated sugar
40g corn starch
380g whole milk
20ml vanilla extract
1 tsp salt
30g unsalted cubed butter
1. In a pot over medium heat, bring the milk to a simmer
2. In a bowl, whisk the sugar, corn starch, salt, egg yolks, egg, and vanilla
3. As soon as the milk simmers. Take it off the heat and slowly pour it into the egg mixture while vigorously whisking
4. Pour the mixture back into the pot. Cook while continuously whisking over medium heat until thickened
5. Take it off the heat, add the butter, mix until combined then transfer to a bowl and cover with plastic film
6. Refrigerate until needed
For the cookie dough:
230g softened butter
50g vegetable oil
300g granulated sugar
15ml vanilla
2 eggs, room temp
500g flour
20g baking powder
1 tsp salt
1. in a bowl, cream the butter sugar, vanilla, and vegetable oil using a silicone spatula until smooth and combined
2. Add the eggs, whisk until combined
3. In a separate bowl, whisk and sift the flour, baking powder and salt
4. Add the dry ingredients into the wet. Mix with a spatula until a dough forms
5. Split the dough into 12 equal dough balls
6. Divide each dough ball into 2 pieces. Flatten the first piece and bring up the sides. It should look like the video
7. Pipe 25-30g of the filling. Add the second piece of dough on top and seal the cookie shut
8. Freeze for 30 mins
9. Line 2 baking sheets with parchment paper. Place 6 cookies on each one
10. Bake in a preheated oven at 350F for 12-15 mins. Straight from the freezer
11. Allow to cool for 10 mins then freeze for 30 mins. They need to be slightly cold before adding the sugar so it can harden upon contact
The rest of the recipe is in my pinned comment!
Making creme brulee cookies is an enjoyable baking experience that combines the creamy richness of traditional creme brulee with the satisfying crunch of cookies. One key tip I've learned is to ensure the custard cream is fully chilled before incorporating it into the dough; this helps the cookies maintain their shape and texture during baking. Using whole milk enhances the flavor, while the balance of egg yolks, sugar, and corn starch creates a smooth, rich filling. When preparing the cookie dough, it's crucial to soften the butter properly and combine it thoroughly with sugar and oil to achieve that perfect dough consistency. I found that letting the shaped cookies freeze before baking helps them hold their structure better and bake evenly, resulting in a tender outside and a creamy custard center. The step of freezing again after baking and cooling is essential before adding sugar on top to create that classic, crisp brulee topping. For those looking to elevate their baking, experimenting with vanilla extract amounts can tailor the flavor to your liking—sometimes I add a touch more to bring out the aromatic notes. Besides, using parchment paper on baking sheets prevents sticking and facilitates easy cleanup. Overall, this recipe is a wonderful way to impress friends and family with a luxurious dessert that looks as good as it tastes. Don't rush any steps; take your time with whisking and cooling for the best results. Once you've made these creme brulee cookies a couple of times, you'll appreciate how well the creamy filling balances with the buttery, delicate cookie exterior—a truly delightful treat for any occasion.
