Peanut Butter Sandwich Cookies: A Nostalgic Treat
Easy peanut butter sandwich cookies with creamy fillings, tips, and variations. Perfect for bake sal...
95
total time
6
servings
95 kcal
calories
Introduction
Creme Brulee Cookies blend the elegance of a classic French dessert with the comforting texture of a bakery favorite. This recipe from In Bloom Bakery takes the creamy vanilla custard we all love and wraps it in a delicate cookie shell that bakes to a lightly crisp edge and a tender center. The magic happens when the cookies cool and a thin layer of sugar is caramelized on top, creating that iconic crack when you bite through. The result is a dessert that feels both sophisticated and approachable, perfect for special occasions or a thoughtful weeknight treat. In this guide you will find step by step instructions, practical tips, and expert notes to help you achieve consistent results. We will walk you through gathering the right ingredients, preparing a dough that holds up to a custard, making a silky vanilla filling, and finally finishing with the caramelized sugar topping. If you are a fan of creamy textures balanced by a crisp bite, these creme brulee cookies will become a new favorite. The technique is approachable for home bakers, yet the flavors carry the polish of a patisserie. By the end you will understand not only how to bake them but how to present them in a way that makes your kitchen feel like a small bakery.
Gathering Ingredients
Gathering the ingredients for creme brulee cookies is about balancing a rich buttery base with a smooth vanilla custard. For the cookie dough you will need unsalted butter softened to room temperature, granulated sugar, light brown sugar for depth, two large egg yolks, pure vanilla extract, all purpose flour, cornstarch for tenderness, and a pinch of salt. This blend yields a shortbread like bite that does not compete with the custard. For the vanilla custard filling you will want heavy cream, extra egg yolks or a single whole egg yolk for set, sugar to sweeten, and a splash of vanilla. Some bakers like to infuse the cream with vanilla bean or vanilla paste for a deeper aroma. Equipment matters as well: a mixing bowl, a sturdy spatula, parchment lined baking sheets, and a piping bag or small spoon to fill the centers after baking. If you want to speed up, you can prepare the custard a day ahead and chill it, then pipe into the cooled cookies. If you prefer lighter sweetness, adjust the sugar in the custard slightly. As with all chillable doughs, rest the dough for 30 to 60 minutes to prevent spreading. Finally, a small pinch of flaky salt can be added to enhance the flavors. image description: A well arranged lineup of ingredients for creme brulee cookies on a rustic kitchen counter
Why this recipe works
This recipe works because it marries two textures that naturally complement each other. The cookie portion is a delicate, almost melt in the mouth shortbread that uses a touch of cornstarch to ensure tenderness and a gentle crumb. The egg yolks in the dough contribute richness without weight, allowing the vanilla custard to shine. The custard layer is where creme brulee magic happens. A silky, slowly thickened cream base is gently infused with vanilla and a hint of sugar so that when the cookies cool, there is a ready to fill center that sets without becoming stiff. The final caramelized sugar topping adds a crackling contrast and a stage worthy finish that makes the cookie feel like a petit dessert rather than a simple snack. This approach keeps the recipe accessible to home bakers while delivering bakery grade flavor and presentation. You will notice the balance between sweetness and the rich dairy notes, with the vanilla tying both components together. The result is a cookie that feels indulgent but remains approachable for a family dessert or a celebratory plate to share. The technique allows for repeatable results with careful chilling, even heat, and a measured caramelization step.
Cooking Process: Dough Prep and Baking
The dough is the foundation of creme brulee cookies. Begin by creaming the softened butter with both sugars until light and fluffy. This step is crucial as it creates air pockets that shape the cookie texture. Add the egg yolks one at a time, followed by vanilla, then sift in the flour, cornstarch, and salt. Mix until you have a soft, cohesive dough that holds together but is not overworked. The dough should rest in the refrigerator for at least 30 minutes to relax gluten and reduce spreading. When ready, portion the dough into small mounds and gently press to form flat rounds on a parchment lined sheet. Bake at a moderate temperature until the edges set and the centers still look slightly underdone. This helps preserve a tender bite once cooled. After cooling, you will create a shallow cavity in each cookie to hold the vanilla custard. The baking time is short enough to prevent over browning yet long enough to provide a sturdy base for filling. The result is a warm, aromatic cookie with a ready to fill center that shines once the custard is added. image description: A scoop of dough balls on a parchment lined baking sheet before baking midjourney_prompt: "Scooped vanilla cookie dough balls on parchment lined baking sheet, warm kitchen light, close up texture, high realism, cinematic"
Vanilla Custard Filling
The vanilla custard is the heart of these cookies. In a small saucepan, heat heavy cream with a vanilla bean or vanilla paste to steep. The goal is to extract the vanilla aroma without scorching the cream. In a separate bowl, whisk egg yolks with a touch of sugar until pale, then slowly temper the yolks with the warm cream to prevent curdling. Return the mixture to the stove and cook over low heat, stirring constantly, until the custard thickens to a nappe that coats the back of a spoon. Strain to remove any solids and allow to cool to a comfortable piping temperature. Once thickened, spoon or pipe a generous dollop into each cookie cavity. Chill briefly to set the custard before repeating for the rest of the batch. Some bakers prefer a more intense vanilla, in which case a tiny amount of vanilla bean powder can be added at the end. The key is to achieve a smooth, glossy texture that holds its shape when piped into the cookies, so take your time with the temperature and consistency. This component can also be prepared a day ahead, then piped into cooled cookies to improve flavor development. image: null,
Caramelizing the Sugar Topping
The signature of creme brulee cookies is the caramelized sugar topping. After the custards have set in their centers, you sprinkle a thin, even layer of superfine sugar over the tops. The sugar should be dry and free from clumps to ensure a crackly, glassy finish. Use a culinary torch to evenly melt and caramelize the sugar until it forms a thin, brittle shell. If you do not have a torch, you can carefully broil the tops in a hot oven for a short period, watching constantly to avoid burning. The moment the sugar turns amber and cracks when touched is the moment the cookie is complete. Allow the shells to cool completely so that the crack spreads cleanly with each bite. If you wish a deeper caramel flavor, you can mix a pinch of brown sugar with the granulated sugar before applying. Remember to handle the hot shells with tongs or a heat resistant glove. When done, the contrast between the warm custard inside and the crisp sugar outside creates a satisfying and dramatic eating experience. This finishing step elevates the entire dessert and makes the cookies worthy of a special occasion. image: null
Assembly and Baking Tips
Assembling creme brulee cookies requires a gentle touch. Pipe or spoon a neat dollop of custard into each cooled cookie and chill until the filling is firm. If you find the custard a bit runny, chill it or thicken slightly with a tiny amount of cornstarch whisked into the cream before heating. For uniform shells, use a small spoon or piping bag to ensure each cavity has consistent depth. When applying the sugar topping, use a fine, even layer to avoid clumps that can hinder caramelization. A light wash of vanilla around the edges of the custard can also help enhance aroma as you bite in. If you prefer a dairy free option, you can attempt a coconut cream base with almond milk, but the texture and flavor will differ. Bake times may vary with different ovens, so it is wise to monitor the cookies closely toward the end of the bake to prevent over browning. The cookies should be cooled thoroughly before applying the topping. Store any extras in an airtight container for up to three days. With practice, your production line will become efficient and consistent, turning out hundreds of elegant creme brulee cookies that look and taste decadent. image: null} ,{"heading":"Storing and Make Ahead","content":"Storing and make ahead options help you enjoy these cookies when the mood strikes. After the custard is set and the sugar topping is caramelized, store the cookies in an airtight container at room temperature for up to three days. If you need to make them ahead, you can prepare and chill the dough a day in advance, bake, and then fill the centers the next day. For freezing, freeze unbaked cookie dough balls on a sheet, then transfer to a bag once solid. Bake from frozen with a few extra minutes of time, ensuring the edges remain just set. The custard can also be prepared in advance and stored in the fridge for up to two days, then piped into cookies once cooled. When reheating the filled cookies, avoid microwaving as this can cause the custard to separate. Instead, give them a quick reheat in a low oven to refresh the aroma without compromising texture. These storage strategies help you keep the cookies fresh and ready for gifting or entertaining. image: null} ,{
Final Presentation and Serving Ideas
The finished creme brulee cookies are a celebration of contrast. The warm cookie shell gives way to a creamy vanilla center, and the sugar crack on top adds a celebratory crunch. Plate them with small spoons for easy tasting, arrange them on a tiered dessert stand for a formal gathering, or pair them with fresh berries and a light citrus glaze to brighten the flavors. When presenting, consider a minimalist setup that lets the cookies shine while a gentle dusting of powdered sugar or a tiny sprig of vanilla bean can add a touch of elegance. The cookies pair beautifully with coffee or a dessert wine, but they also stand well on their own as a refined treat for any occasion. Share these cookies as a gift with a handwritten note about the creme brulee inspiration and the care that went into the technique. The goal is to evoke a bakery style experience in a home setting that feels thoughtful and indulgent. image description: Finished creme brulee cookies arranged on a dessert platter with a glass cloche midjourney_prompt: "Finished creme brulee cookies on an elegant dessert platter under soft ambient lighting, sugar sparkles on top, glass cloche, high end bakery photography"}]} } } } }} }} } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }}
Creme Brûlée Cookies by In Bloom Bakery
Indulge in bakery style creme brulee cookies with a vanilla custard center and caramelized sugar topping. Learn to bake these elegant treats from In BloomBakery
total time
95
servings
6
calories
95 kcal
ingredients
- 1 cup all-purpose flour 🧁
- 1/2 cup unsalted butter, softened 🧈
- 1/3 cup granulated sugar 🍬
- 1 large egg 🥚
- 1 teaspoon vanilla extract 🍨
- Pinch of salt 🧂
- 1/2 cup heavy cream 🥛
- 4 large egg yolks 🥚
- 1/4 cup granulated sugar 🍬
- 2 tablespoons granulated sugar for brûlée topping 🍬
instructions
- Make the shortbread dough: whisk flour, salt, and 1/3 cup sugar in a bowl. Beat the butter with the egg and vanilla until creamy, then mix into the dry ingredients to form a soft dough. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll the dough to about 1/4 inch (6 mm) thick and cut into rounds ~2 inches (5 cm) in diameter. Place on a parchment-lined sheet and bake 12–14 minutes until the edges are lightly golden. Cool completely.
- Prepare the custard: whisk egg yolks with 1/4 cup sugar in a heatproof bowl. In a saucepan, heat the cream until just steaming. Temper the yolks by whisking in small amounts of hot cream, then return mixture to the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon. Remove from heat and stir in vanilla. Strain and chill until cold.
- Assemble the cookies: pipe or dollop a small amount of custard onto the flat side of half of the cookies, then pair with the remaining cookies to form sandwiches.
- Brûlée the tops: lightly sprinkle the custard surface with a thin layer of sugar and caramelize with a kitchen torch until the surface is amber and crackly. Let the tops set.
- Serve: refrigerate for 10–15 minutes to help set, then enjoy 6 cookies per batch.
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