Creme Brûlée Cookies

Creme Brûlée Cookies: The Chewy Dessert You Didn’t Know You Needed

Okay, so let me ask you this: have you ever wanted to eat a creme brûlée but also just *really* wanted a cookie? Like, why not both? It’s like the universe decided we needed a sweet treat that had the best of both worlds.

Alright, let’s dive into the ingredients. Imagine we’re at the grocery store, and I’m throwing stuff in the cart like a mad person—don’t judge me! 😅 So we’ll need:

– 2 1/4 cups whole milk (yep, the good stuff)
– 6 egg yolks (the golden babies)
– 1 cup + 2 tbsp granulated sugar (that’s a whole lotta sweetness)
– A pinch of salt (not too much or you’ll ruin it!)
– 1 1/2 tbsp vanilla bean paste (can we just take a moment for that scent?!)
– 3 1/2 tbsp cornstarch (it’s like magic dust)
– 3 tbsp unsalted butter (cut into cubes, cause we fancy)
– 2 1/2 cups all-purpose flour (hold onto your hats, flour tornado incoming)
– 1/2 tsp baking powder (let’s make these babies puff)
– Another 1/2 tsp salt (yes, again!)
– 1 1/4 cup granulated sugar (for the cookie dough, sugar rush!)
– 1 cup unsalted butter, softened (the softer, the better)
– 1 egg (just 1! We’re not making an omelette, folks)
– Another tablespoon of vanilla bean paste (because I’m obsessed)
– AND, two kinds of sugar for rolling and brulee topping. (What a mouthful, huh?)

So here’s why I make these constantly: the first time I made them, I was having a total meltdown (like, life crises all over the place), and I decided to bake my feelings away. I ended up with these cookies, and OMG—when I took my first bite, it was like a hug wrapped in vanilla and butter! They were chewy and soft, and the burnt sugar on top was just… *chef’s kiss* 🤌. Ever since then, I’m like, “Let’s make these for every occasion!” Birthdays, Tuesdays, you name it.

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Okay, here’s the one trick that changes everything: when you’re making the pastry cream, *don’t* rush it. Seriously, take your time. Stir that milk and those egg yolks like you’re trying to impress someone. If you don’t, it’ll end up lumpy, and we can’t have that. Just be patient, like waiting for your favorite show to come back on Netflix.

Now, let’s save you from some epic fails. Here are my top tips!

1. Sift the flour before measuring. I always skipped this, and my cookies turned out dense. Like, brick-like. No thanks.
2. Chill the dough for at least 30 minutes. Don’t roll them out too hot or they’ll spread faster than your best friend gossiping.
3. Watch the baking time! 9 minutes sounds short, but it’s perfect. Actually, start checking at 8 because no one likes burnt cookies.

How to keep them from disappearing? (Or, how to store them): I mean, if you have any left after that first batch… 😂 Store them in an airtight container at room temp for about 3 days. But let’s be real, they’ll probably be gone within the first hour. If you really want to keep some for later (who are you?), you can freeze the dough before baking—just roll it into balls, freeze, then bake from frozen, adding a minute or two to the time.

If you liked this, you’ll probably like these too:

– My *Ultimate Chocolate Chip Cookies* (because duh, classic)
– *Brown Butter Snickerdoodles* (like a warm hug from the inside)
– *Lemon Bars* (for a little zing in your life)

Alright, I’m curious! What’s your go-to comfort cookie? Drop me a message! 🍪💖