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 combines the best of both worlds: the creamy, rich texture of traditional creme brulee and the comforting soft crunch of a cookie. When I first tried making this recipe, I found the key to success was the custard filling, which needs to be thickened properly to avoid a runny center. Whisking continuously as the mixture thickens over medium heat ensures a silky, smooth cream. One tip I discovered is to chill the cookies after baking before sprinkling sugar on top for caramelization. This helps the sugar harden evenly, creating that signature crackly crust you expect from creme brulee. Freezing the dough before baking also helps maintain the cookie shape and prevent spreading. In the dough, using a combination of butter and vegetable oil adds moisture while keeping the cookie tender. The vanilla extract in both the dough and custard creates a deep, warm flavor that's reminiscent of classic creme brulee desserts. For those who want to customize, adding a pinch of cinnamon or a dash of espresso powder to the custard can elevate the flavor profile. These cookies are perfect for sharing at gatherings or enjoying with a cup of coffee or tea. Overall, this recipe provides a fun twist on traditional cookies by incorporating the beloved creme brulee cream—an impressive treat that’s both visually appealing and delicious. Don’t forget to refrigerate the custard filling well before making the cookies, as this will set the consistency and make piping easier. Enjoy baking and savor every bite of these delightful creme brulee cookies!
