If you love a dessert that’s both indulgent and a little bit playful, then you’re going to adore this Chewy Creme Brûlée Cookies Recipe. Imagine soft, buttery sugar cookies topped with luscious vanilla pastry cream and a crisp caramelized sugar crust — it’s basically a delight in every bite.

This image shows several round cookies arranged closely on a white marbled surface. Each cookie has two layers: the bottom layer is a pale beige, smooth cookie base, while the top layer features a glossy, caramel-colored swirl with a slightly sticky texture and specks of cinnamon or spice throughout. The caramel layer looks thick and glistening, almost like a soft candy topping. A shiny golden spoon lies beside one of the cookies, adding a warm metallic contrast to the soft, sweet treats. The lighting highlights the gloss and texture of the caramel tops clearly, making them look fresh and delicious. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Creme Brûlée Cookies Recipe
Top Tip
How to Serve Chewy Creme Brûlée Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Creme Brûlée Cookies Recipe

Why You'll Love This Recipe

I’ve tried countless cookie recipes, but these creme brûlée cookies bring a whole new level of sophistication and comfort. They’re perfect for impressing guests or treating yourself when you want something a little extra special.

Chewy and Buttery Texture: The sugar cookies stay soft and chewy, never dry or crumbly.
Rich Vanilla Pastry Cream: Homemade pastry cream adds that creamy, luscious layer that sets these apart.
Caramelized Sugar Finish: The brûlée topping offers a satisfying crackle and deep caramel flavor.
Easy to Make in Advance: Prep the components ahead, then assemble and torch just before serving.

Ingredients & Why They Work

Before you start, take a minute to gather fresh, high-quality ingredients. They really make a difference here, especially when it comes to vanilla bean paste and fresh eggs for the pastry cream.

Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl filled with whole milk, a small white ceramic bowl containing granulated white sugar, a few small cubes of unsalted butter, a small white ceramic bowl with cornstarch powder, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl holding baking powder, a small white ceramic bowl with salt, a small white ceramic bowl of all-purpose flour spooned and leveled, and a small white ceramic bowl with extra granulated white sugar for rolling and topping, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole Milk: The base for the pastry cream, adding richness and a smooth texture.
Egg Yolks: Provide structure and creaminess to the pastry cream.
Granulated Sugar: Used in several steps for sweetness and the brûlée topping.
Salt: Just a pinch to balance sweetness and enhance flavors.
Vanilla Bean Paste: Gives a deep, authentic vanilla flavor that’s better than extract.
Cornstarch: Thickens the pastry cream beautifully without lumps.
Unsalted Butter: Adds richness and smoothness to both the pastry cream and cookie dough.
All-Purpose Flour: The foundation of the cookies, giving them their chewy texture.
Baking Powder: Provides a gentle lift so cookies aren’t dense.
Egg: Helps bind the cookie dough and adds moisture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The Chewy Creme Brûlée Cookies Recipe is wonderfully versatile, so feel free to make it your own! Whether you want to add a seasonal twist or cater to dietary preferences, there are plenty of ways to customize these treats without losing their signature chewy, creamy charm.

Variation: For a festive touch, try folding in some finely chopped toasted almonds or pistachios into the cookie dough. This adds a delightful crunch that contrasts beautifully with the soft vanilla pastry cream. I tried this once for a holiday gathering, and everyone loved the nutty surprise!
Dairy-Free Option: Use coconut milk instead of whole milk and dairy-free butter in both the pastry cream and cookie dough. The consistency might be slightly different, but the cookies still turn out deliciously chewy and richly flavored.
Flavor Twist: Swap vanilla bean paste with almond extract or add a teaspoon of lemon zest to the dough for a bright, refreshing flavor twist. Adding fresh lemon zest gives the cookies a lovely zing that balances the sweetness of the brûlée topping.
Brûlée Topping Alternative: If you don’t have a kitchen torch, sprinkle the granulated sugar evenly and carefully place the cookies under a hot broiler for 1-2 minutes. Just watch them closely to avoid burning!

Step-by-Step: How I Make Chewy Creme Brûlée Cookies Recipe

The image shows several soft, light golden cookies stacked on a metal cooling rack over a white marbled surface. Each cookie has a thick layer of toasted marshmallow on top, with a slightly browned and caramelized texture. The cookie on top of the main stack is bitten, revealing a soft, crumbly inside that is light and sandy in color. The marshmallow topping has smooth, toasted spots with a shiny surface and a few darker burnt spots around the edges. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm the Milk for a Silky Pastry Cream

Start by gently heating 2 ¼ cups of whole milk over medium-low heat in a medium saucepan. You'll want to heat it until it's steaming but not boiling. This warm milk gives the pastry cream its smooth texture and delicate flavor. Keep the heat on low to maintain that perfect temperature for when you combine it with the egg mixture.

Step 2: Whisk Together Egg Yolks and Dry Ingredients

In a large bowl, whisk 6 egg yolks along with 1 cup plus 2 tablespoons of granulated sugar, ⅛ teaspoon of salt, 1 ½ tablespoons of vanilla bean paste, and 3 ½ tablespoons of cornstarch until the mixture becomes pale yellow and silky smooth. It might look thick and lumpy at first, but keep whisking—it’ll soften up beautifully.

Step 3: Temper the Egg Mixture with Warm Milk

To avoid curdling, slowly pour about a quarter of the steaming milk into the egg mixture while stirring vigorously. This gradual warming is key to a creamy custard. Once combined, add the remaining milk and stir everything together until perfectly smooth.

Step 4: Cook the Pastry Cream to Thick Perfection

Return the mixture to the saucepan and cook it over medium-low heat for 8 to 12 minutes, whisking constantly. Keep going until the cream thickens and you see soft peaks forming when you lift the whisk—this signals that your pastry cream is perfectly set. Remove from heat and stir in 3 tablespoons of cubed unsalted butter until melted and smooth.

Step 5: Cover and Chill the Pastry Cream

To prevent a skin from forming on your custard, press plastic wrap directly onto the surface of the warm pastry cream. Chill it in the fridge until completely cold, which will take some time—this is the secret to that luscious, thick texture that makes these cookies so special.

Step 6: Prepare the Cookie Dough Base

While your pastry cream chills, preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. In a large bowl, whisk together 2 ½ cups of all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt. Set this dry mix aside.

Step 7: Cream the Butter and Sugar Until Fluffy

In a separate large bowl, beat 1 cup of softened unsalted butter with 1 ¼ cups of granulated sugar on high speed for about two minutes using an electric mixer or a stand mixer with the paddle attachment. You’re aiming for a light, fluffy texture that will make your cookies perfectly chewy.

Step 8: Add Egg and Vanilla Bean Paste

Mix in 1 egg and 1 tablespoon of vanilla bean paste on medium speed until the mixture is pale and airy, about 1 to 2 minutes. The vanilla bean paste really elevates the flavor with its rich, aromatic notes.

Step 9: Combine Dry and Wet Ingredients

Gradually add the flour mixture to the wet ingredients on low speed. Mix just until the dough comes together—avoid overmixing to keep your cookies tender and chewy.

Step 10: Shape Dough Balls and Roll in Sugar

Using a large cookie scoop, form dough balls, then roll each one generously in ½ cup of granulated sugar. This sugar coating creates a subtle crunch that contrasts wonderfully with the soft inside.

Step 11: Arrange and Bake Cookies

Place the sugar-coated dough balls on your lined cookie sheets and gently flatten each one slightly. For best texture and even baking, bake just 6 cookies at a time. Bake at 350°F for 9 to 10 minutes, then let them cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 12: Assemble and Brûlée Your Cookies

Once cookies are fully cooled, fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Pipe a generous dollop onto each cookie. Then sprinkle about 1 teaspoon of granulated sugar from the reserved ½ cup over the cream. Using a kitchen torch, caramelize the sugar until it’s golden brown and smells like toasted marshmallows—absolutely heavenly!

Step 13: Cool Briefly and Serve

Allow the caramelized sugar topping to cool and harden for about 10 minutes before serving. This final step delivers that authentic creme brûlée crunch right atop your chewy cookie base. Remember, add the pastry cream just before serving to keep your cookies from getting soggy—freshness is key!

Top Tip

Mastering the Chewy Creme Brûlée Cookies Recipe is all about paying attention to the little details that turn these cookies into an irresistible treat.

Timing is Everything: Adding the vanilla pastry cream right before serving ensures your cookies stay chewy instead of soggy – trust me, it makes all the difference!
Use a Kitchen Torch: Caramelizing the sugar with a torch gives you that perfect brûlée crust every time. I've tried the broiler method, but nothing beats a torch for precision and flavor.
Don’t Skip Vanilla Bean Paste: The depth of flavor it brings to both the pastry cream and dough elevates these cookies from good to gourmet in my experience.
Chill the Pastry Cream Thoroughly: Preventing a skin on the cream by covering it with plastic wrap right on the surface helps it stay luscious and smooth. Skipping this step led to an annoying film in my first batches!

How to Serve Chewy Creme Brûlée Cookies Recipe

A white bowl sits on a white marbled texture surface, filled with a thick, smooth, light brown sauce that has tiny dark specks evenly spread through it. The sauce is swirled gently, creating soft ridges and waves across the surface. On top, there are eight small cubes of pale yellow butter placed mostly in the center. The butter cubes look soft and creamy, contrasting with the shiny, smooth texture of the sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a charming extra touch, consider garnishing with a light dusting of powdered sugar or a few fresh vanilla bean seeds atop the caramelized sugar crust. A sprinkle of flaky sea salt can also beautifully contrast the sweetness and highlight the rich flavors.

Side Dishes

Serve these cookies alongside a steaming cup of espresso, a glass of cold milk, or even a delicate dessert wine like Moscato. Light fruit salads or simple sorbets make refreshing companions that balance the richness of the vanilla pastry cream beautifully.

Make Ahead and Storage

Storing Leftovers

You can store the baked sugar cookies (without the pastry cream) in an airtight container at room temperature for up to 3 days. Keep them separate from the cream to maintain that perfect chewy texture.

Freezing

Freeze the unfilled cookies in a single layer on a baking sheet first, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature before piping on the chilled vanilla pastry cream and finishing with the brûlée topping.

Reheating

Because the cookies are best fresh with the crème brûlée topping, I recommend enjoying them as soon as assembled. If needed, you can briefly warm the plain cookies in a 300°F oven for about 3 minutes before adding the cream and torching the sugar to revive their softness.

Frequently Asked Questions:

Can I make the vanilla pastry cream ahead of time?

Absolutely! The pastry cream benefits from chilling for at least a few hours or overnight to develop its rich, creamy texture. Just cover it well with plastic wrap directly on the surface to avoid forming a skin.

What if I don’t have a kitchen torch to caramelize the sugar?

No worries! You can place the sugar-topped cookies under a very hot broiler for 1-2 minutes, watching carefully to avoid burning. The torch just gives you more control and a perfect crust.

Why do the cookies get soggy if I add the pastry cream too early?

The moisture in the vanilla pastry cream seeps into the sugar cookie, softening it over time. To keep the chewy texture intact, add the cream right before serving.

Can I substitute vanilla bean paste with vanilla extract?

Yes, you can! Use the same amount of pure vanilla extract, but keep in mind that vanilla bean paste adds a richer flavor and those pretty vanilla specks that are classic to this recipe.

Final Thoughts

There’s something truly magical about combining the simplicity of a chewy sugar cookie with the luxury of silky vanilla pastry cream and that iconic caramelized sugar crust. This Chewy Creme Brûlée Cookies Recipe is a dessert experience worth savoring, whether for a cozy afternoon treat or a show-stopping party platter. I hope as you bake these, you discover the joy in every creamy, crunchy bite and that they bring warmth and smiles wherever they’re shared.