If you love the indulgent flavors of classic French desserts, you’re going to adore this Creme Brûlée Cookie Sandwiches Recipe. Imagine chewy sugar cookies hugging a rich vanilla pastry cream, topped with that iconic caramelized sugar crunch—total dessert magic in handheld form.
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Why You'll Love This Recipe
I still remember the first time I made these creme brûlée cookies—they quickly became a kitchen favorite. The balance of the buttery sugar cookie with smooth, silky pastry cream and that signature brûléed sugar is just unbeatable.
- Unique Flavor Fusion: Combines the best of tender sugar cookies with authentic vanilla pastry cream and caramelized topping.
- Impressive but Manageable: You get a fancy French-inspired dessert without needing years of pastry school.
- Perfect for Entertaining: These cookies stand out on any dessert table, impressive yet easy to eat.
- Customizable Sweetness: You control the brûlée sugar topping for that ideal crackly crunch.
Ingredients & Why They Work
Before you get started, make sure you have all the right ingredients on hand. Using whole milk is key for that luscious pastry cream, and I always reach for vanilla bean paste for the most intense, natural vanilla flavor throughout the cookies and cream.
- Whole milk: Provides the rich creaminess essential for silky, smooth pastry cream.
- Egg yolks: The base for thickening and enriching the custard filling.
- Granulated sugar: Sweetens both the pastry cream and cookies, plus the brûlée topping.
- Salt: Enhances all the flavors and balances the sweetness.
- Vanilla bean paste: Adds deep vanilla flavor and little flecks of vanilla bean for authenticity.
- Cornstarch: Thickens the pastry cream without heaviness or lumps.
- Unsalted butter: Adds richness to both the pastry cream and the sugar cookies.
- All-purpose flour: Forms the base for the tender, chewy sugar cookies.
- Baking powder: Provides a subtle lift to keep cookies soft.
- Egg: Binds the cookie dough and adds moisture for tender crumb.
- Extra granulated sugar for rolling: Coats the cookie dough balls to create a delicate crisp exterior.
- Extra granulated sugar for brûlée topping: The crowning glory that caramelizes to golden perfection.
Make It Your Way
The beauty of this Creme Brûlée Cookie Sandwiches Recipe is how versatile it can be. Feel free to personalize it to suit your taste or occasion while still keeping that classic crème brûlée vibe. Here are a few ways I've enjoyed mixing things up:
- Variation: For a seasonal twist, I swapped vanilla bean paste with cinnamon and a dash of nutmeg in the pastry cream—bringing warm autumn vibes to these cookies that my friends absolutely adored.
- Dairy-Free: If you prefer a non-dairy version, coconut milk can replace whole milk in the pastry cream. Just note that it adds a subtle coconut undertone, which pairs beautifully with the caramelized sugar topping.
- Chocolate Lovers: Adding a teaspoon of espresso powder into the sugar cookie dough gave the cookies a rich mocha flavor that balanced perfectly with the creamy filling.
- Presentation: Instead of piping the pastry cream on top, try sandwiching it between two cookies and then brûlée the sugar on the exposed cream for a fun twist on the classic presentation.
Step-by-Step: How I Make Creme Brûlée Cookie Sandwiches Recipe
Step 1: Prepare the Luxurious Vanilla Pastry Cream
Start by heating 2 ¼ cups of whole milk in a saucepan over medium-low heat until it’s gently steaming—watch closely so it doesn’t boil. Meanwhile, whisk together the egg yolks, 1 cup plus 2 tablespoons of sugar, salt, 1 ½ tablespoons of vanilla bean paste, and cornstarch until you have a pale yellow, smooth mixture. The whisking first looks thick, but keep going—the texture will even out. Slowly temper your eggs by stirring in a quarter of the warm milk to this mixture, then add the remainder. Transfer everything back into the saucepan and cook over medium-low heat, whisking continuously for 8 to 12 minutes. You’ll know it’s ready when it thickens and soft peaks form—a perfect custard texture. Finally, stir in 3 tablespoons of cubed unsalted butter until glossy and smooth. Cover the surface with plastic wrap to prevent skin and chill completely. This pastry cream is rich, velvety, and the heart of your sandwich cookies!
Step 2: Whip Up the Soft, Chewy Sugar Cookies
While your pastry cream chills, preheat your oven to 350°F and line two cookie sheets with parchment paper. In a bowl, whisk together 2 ½ cups of all-purpose flour, baking powder, and salt—this ensures everything’s evenly distributed. Then, using an electric mixer, beat 1 cup softened unsalted butter with 1 ¼ cups sugar on high speed until fluffy, roughly 2 minutes. Add in 1 egg and 1 tablespoon of vanilla bean paste, mixing on medium speed for another 1 to 2 minutes until pale and airy. Slowly incorporate your dry ingredients on low speed just until the dough comes together. Now scoop dough balls with a large cookie scoop—roll each one generously in ½ cup sugar for that classic sugar-cookie sparkle. Place on your sheets and gently flatten each ball, ensuring even baking.
Step 3: Baking and Cooling Magic
Bake your cookies for 9 to 10 minutes—keep an eye out for just a slight golden edge but still soft centers, perfect for an ultra-chewy texture. Once out of the oven, allow them to cool on the sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. Cooling fully is critical here; the pastry cream will sit on them later, and warm cookies would melt it into a mess.
Step 4: Assemble and Brûlée Your Cookie Sandwiches
Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Once cookies are fully cooled, pipe a generous dollop of cream onto the flat side of each cookie. Then sprinkle about a teaspoon of sugar over the top of the cream. Here’s where the magic happens: use a kitchen torch to carefully caramelize the sugar until it’s a gorgeous golden brown and smells delightfully toasted—like warm marshmallows. Let the brûléed topping cool for about 10 minutes so it hardens into that signature crunchy caramel shell. Serve these treats fresh because the cookies will soften over time with the pastry cream, and you want that perfect textural contrast firsthand.
Top Tip
Mastering the Creme Brûlée Cookie Sandwiches Recipe is all about attention to detail and timing. These tips will help you get the perfect balance of chewy cookies, creamy filling, and that iconic caramelized sugar crunch every time.
- Timing is Everything: From my experience, pipe the vanilla pastry cream on the cookies just before serving to avoid sogginess. The cookies stay beautifully crisp longer that way.
- Caramelize with Care: I learned that using a kitchen torch with steady, sweeping motions helps create an even brûlée topping without burning the sugar. Patience here really pays off!
- Rolling in Sugar: Rolling each dough ball in the sugar before baking adds a delightful sugary crunch and also helps the cookies hold their shape—don’t skip this step!
- Chill That Cream: Always chill your pastry cream completely and cover it with plastic wrap directly on the surface to prevent a skin forming. I avoided a grainy custard thanks to this trick.
How to Serve Creme Brûlée Cookie Sandwiches Recipe
Garnishes
Adding a little extra flair to your Creme Brûlée Cookie Sandwiches is easy and fun! Try sprinkling a pinch of flaky sea salt over the caramelized sugar for a salty-sweet twist. Fresh berries like raspberries or sliced strawberries can add a pop of color and freshness on the side. You can also dust the finished cookies lightly with powdered sugar or edible gold dust for that extra elegant touch.
Side Dishes
These cookies pair beautifully with a cup of strong coffee or a lightly brewed black tea to balance their sweetness. For a special occasion, serving alongside vanilla bean ice cream or a scoop of fresh whipped cream amplifies the decadent vibes. If you want to keep things simple, a fresh fruit salad with citrus notes can be a refreshing contrast to the rich flavors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover assembled Creme Brûlée Cookie Sandwiches, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind the cookies may soften slightly due to the moisture from the pastry cream, so it's best to assemble close to serving time.
Freezing
While the baked sugar cookies freeze well on their own for up to 1 month, I don’t recommend freezing the fully assembled cookie sandwiches because the pastry cream and sugar topping won't hold up well. Simply freeze the cookie rounds separately in an airtight container or freezer bag and thaw before assembling.
Reheating
Since these cookies are best enjoyed at room temperature, bring refrigerated cookies to the counter about 15 minutes before serving. If you want to revive the brûlée topping, sprinkle a little sugar and use a kitchen torch again. Avoid microwaving as it can alter the texture of both the cookies and the pastry cream.
Frequently Asked Questions:
Yes, you can substitute vanilla bean paste with pure vanilla extract. I recommend using about 2 teaspoons of vanilla extract in place of 1 ½ tablespoons of vanilla bean paste for a similar aroma and flavor.
Cover the surface of the pastry cream directly with plastic wrap as soon as you remove it from the heat. This prevents air contact that causes a skin to form and keeps the cream smooth and rich.
A kitchen torch is highly recommended to properly caramelize the sugar topping and achieve the characteristic brûlée crust. If you don’t have one, you can place the cookies under a broiler very briefly—but watch them carefully to avoid burning.
Absolutely! You can bake the sugar cookies a day or two ahead and keep them well wrapped at room temperature. The pastry cream can also be made a day ahead and refrigerated overnight. Just assemble and brûlée the cookies shortly before serving for the best texture.
Final Thoughts
Creating Creme Brûlée Cookie Sandwiches is such a rewarding project that brings a touch of classic French elegance to your dessert table. The marriage of chewy sugar cookies, luscious vanilla pastry cream, and perfectly brûléed sugar topping makes each bite pure bliss. I hope this recipe inspires you to impress your friends and family with an approachable yet stunning treat—one that’s truly worth every minute spent in the kitchen.
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Creme Brûlée Cookie Sandwiches Recipe
- Prep Time: 1 hour 30 minutes
- Assembly Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 59 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Creme Brûlée Cookies are a delightful treat combining chewy, buttery sugar cookies with rich, creamy vanilla pastry cream and a caramelized sugar topping, evoking the classic dessert in cookie form.
Ingredients
Vanilla Pastry Cream
- 2 ¼ cups whole milk
- 6 egg yolks
- 1 cup + 2 tablespoon granulated white sugar
- ⅛ teaspoon salt
- 1 ½ tablespoon vanilla bean paste
- 3 ½ tablespoon cornstarch
- 3 tablespoon unsalted butter, cut in cubes
Sugar Cookies
- 2 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup granulated white sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1 tablespoon vanilla bean paste
- ½ cup granulated white sugar (for rolling the dough in)
- ½ cup granulated white sugar (for the brulee topping)
Instructions
- Heat Milk: In a medium saucepan, heat the milk over medium-low heat until steaming, then reduce heat to low to keep warm.
- Mix Egg Mixture: In a large bowl, whisk egg yolks, sugar, salt, vanilla bean paste, and cornstarch until combined and pale yellow, initially thick but smooth as whisked.
- Temper Eggs: Add a quarter of the warm milk to egg mixture while stirring vigorously, then add remaining milk and stir to combine.
- Cook Pastry Cream: Transfer mixture back to saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until thick and soft peaks form.
- Add Butter and Chill: Remove from heat, stir in butter cubes until combined, cover surface with plastic wrap to prevent skin, then chill until completely cold.
- Preheat Oven and Prepare Sheets: Preheat oven to 350 degrees Fahrenheit; line two cookie sheets with parchment paper.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a large bowl; set aside.
- Cream Butter and Sugar: Using an electric or stand mixer, cream butter and 1 ¼ cup sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Mix in egg and vanilla bean paste on medium speed until pale and fluffy, 1-2 minutes.
- Incorporate Dry Ingredients: Gradually add dry ingredients on low speed until dough just comes together.
- Shape Dough: Scoop dough into balls using a large cookie scoop, roll each in ½ cup sugar, and place on parchment-lined sheets; slightly flatten each ball.
- Bake Cookies: Bake for 9-10 minutes, cool on baking sheet 5 minutes, then transfer to cooling rack to cool completely.
- Assemble Cookies: Fill a piping bag with chilled pastry cream; pipe cream on cooled cookies.
- Brûlée Sugar Topping: Sprinkle about 1 teaspoon sugar on each cookie’s cream, then caramelize sugar with a kitchen torch until golden brown and smelling toasted.
- Cool and Serve: Let cookies cool 10 minutes after torching, and serve immediately since cookies can become soggy if left assembled too long.
Notes
- Use whole milk for the best creamy texture in pastry cream.
- Vanilla bean paste adds intense vanilla flavor, but vanilla extract can be substituted.
- To avoid soggy cookies, add the pastry cream and brûlée sugar topping shortly before serving.
- Use a kitchen torch carefully to caramelize sugar evenly without burning.
- Cookies can be baked in batches if your sheet cannot hold six at a time.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
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