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Crème Brûlée Cookies – Inspired by In Bloom Bakery

If crème brûlée and cookies had a delicious little baby, this would be it. These Crème Brûlée Cookies combine the soft chew of a bakery-style cookie with the rich, custardy flavor of the classic French dessert. Think vanilla bean flavor, caramelized sugar tops, and a silky interior that melts in your mouth. Inspired by the In Bloom Bakery style, these cookies are as impressive as they are addictive — perfect for dinner parties, coffee dates, or anytime you want to impress.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time and Brûlée 35 minutes
Total Time 1 hour 15 minutes
Servings: 20 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • Refrigerated:
  • 1 egg
  • 6 egg yolks
  • Condiments:
  • 2 ½ tbsp vanilla bean spread
  • Baking & Spices:
  • 2 ½ cups all-purpose flour
  • ½ tsp baking powder
  • 3 ½ tbsp cornstarch
  • ⅝ tsp salt
  • 3 ⅜ cups white granulated sugar yes, it’s a lot — you’ll use some for caramelizing
  • Dairy:
  • 19 tbsp unsalted butter softened
  • 2 ¼ cups whole milk

Equipment

  • Hand or stand mixer
  • Mixing bowls
  • Piping bag (optional)
  • Baking sheet
  • Kitchen torch (for brûlée topping)
  • Whisk
  • Saucepan
  • Cookie scoop
  • Parchment paper

Method
 

  1. Make the Custard Base:
  2. In a saucepan over medium heat, combine the egg yolks, vanilla bean spread, 1 ½ cups sugar, and whole milk. Stir constantly until the mixture thickens into a custard consistency. Do not boil. Once thickened, strain and chill completely.
  3. Prepare the Cookie Dough:
  4. Cream the butter and 1 ½ cups sugar until light and fluffy. Add the whole egg and mix until combined. Stir in the cooled custard. Then gradually add flour, cornstarch, baking powder, and salt. Mix until just combined. Chill the dough for 30 minutes.
  5. Shape and Bake:
  6. Preheat oven to 350°F (175°C). Scoop chilled dough onto a parchment-lined baking sheet. Slightly flatten the tops. Bake for 12–14 minutes, or until edges are golden but centers are soft. Let them cool on the tray.
  7. Brûlée the Tops:
  8. Sprinkle each cookie generously with the remaining sugar. Use a kitchen torch to caramelize the tops until golden and crispy, like classic crème brûlée.
  9. 🔁 Variations
  10. Filled version: Pipe a vanilla custard filling into the center for extra gooeyness.
  11. Chocolate swirl: Add melted white chocolate ribbons into the dough for a twist.
  12. Espresso brûlée: Mix 1 tsp of espresso powder into the custard base for a latte-style flavor.

Notes

❓ Frequently Asked Questions
Can I make them ahead of time?
Absolutely! You can prepare the dough and custard a day in advance and assemble before baking.
Do I have to use a kitchen torch?
It’s ideal for that perfect caramel crust, but you can broil the sugar tops briefly in the oven — just watch closely!
Why so many egg yolks?
That’s what gives it that signature crème brûlée richness and golden color.