Wednesday, May 14, 2014

creme brulee cookies

Now that I'm done with school for the summer and have the time, get ready to see lots of baking posts! I absolutely love baking, and always say it would be my fallback career (or the career I have when I retire, preferably working at Disneyland ;)). For Mother's Day, I made my mom creme brulee cookies, because she loves creme brulee and I will always use an excuse to use my kitchen torch!

Creme Brulee Cookies (recipe from Cookies & Cups)
Creme Brulee
  • 1 cup cold whole milk
  • 1/2 cup cold half & half
  • 1 pkg. (4-serving size) Vanilla or French Vanilla Instant pudding
  • 1/2 cup Sugar in the Raw or light brown sugar, reserved

  • Cookies
  • 1 1/2 cups granulated sugar
  • 1 1/3 cups butter, room temperature
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 1/2 cups flour
How to Make
    Creme Brulee
  1. Pour milk and half & half into a medium sized bowl. Add dry pudding mix and whisk together until well blended and thickened. Pour into a shallow dish and refrigerate at least 30 minutes until thick.
  2. Cookies
  3. Preheat oven to 350°
  4. Line a baking sheet with parchment or a silicone baking sheet. Set aside.
  5. In bowl of stand mixer cream butter sugar together for 2 minutes until well combined. Add in eggs and vanilla and mix until incorporated and smooth.
  6. Add in baking powder and salt, mix well.
  7. Turn mixer to low and add flour, mixing until combined.
  8. Roll dough into 2 inch balls and place on baking sheet about 2 inches apart.
  9. Bake for 10-12 minutes until edges are just golden.
  10. Remove from oven and immediately make an indentation with a spoon in the top of the cookie.
  11. Place approximately 1 teaspoon of creme brulee in the indentation. Sprinkle with reserved Sugar in the Raw or brown sugar.
  12. Turn oven to broil.
  13. Place cookies under the broiler for approximately 30 seconds until the sugar browns and crystallizes.
  14. You could also use a kitchen torch to do this.
Please note that the burnt sugar topping will dissolve the longer these cookies sit, so if you would like them to have that crispy top, sprinkle with sugar and broil immediately before serving.
Store in refrigerator, airtight for up to 3 days.


  1. I am definitely going to have to try these! They look and sound delicious! Thanks for sharing the recipe girl!

    Rina Doria

  2. oh my gosh, drooling. i need these in my belly.

  3. YUM! These sound heavenly! I need one now! :)

    <3, Pamela

  4. O-M-G!!! These look amazing! I love Creme Brûlée and to make it in to a cookie?! What?! So yummy!!

    <3 Shannon

  5. Yum! I can't wait until I'm on summer break to cook again!

  6. Theses look AMAZING!! We love creme brûlée at my house!! I'm am def going to give these a try! Thanks for the great recipe!


  7. This looks amazing, and not too complicated! Love that!

    Eleventh & Sixteenth

  8. Those look SO delicious!!

  9. First time I hear about Creme Brulee Cookies :) And I always orde creme brulee when its there. What a great recipe, thank you for sharing!
    x Sandra

  10. I have bookmarked this recipe! Creme Brûlée is my all-time fave dessert so I just about screamed with glee when I saw this recipe :) Thanks for sharing!!!


  11. OMG! Yum... I've been trying to avoid sugar lately, but you might have just really messed that one up for me :) These look amazing. Thanks for sharing!

    xo, Bekka
    Palm and Peachtree, A Fashion and Lifestyle Blog
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  12. OMG!! These look so delish! What a great idea to make it in cookie form! I am going to have to try this!


  13. I can attest to the fact that these cookies are DELICIOSO!!

  14. One Word: Delicious!

  15. These are mouth-watering! I'm sure they were delicious straight out the oven .


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