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If only all Tuesdays could involve this Sugar Cookie Chocolate Crème Brûlée.
That would be amazing. Thankfully for us it’s December, aka the month of all things sweet. This is probably the only month of the year it’s semi acceptable to eat dessert all day long…wait, that’s true, right?
Gonna go full speed ahead with this train of thinking because I’m in a baking kind of mode lately. All I want to do is bake holiday treats. Like dinner? Um, no thanks, let’s just eat all the sugar cookies…
For real though, this is my thinking. Just like I am having way too much fun with my Christmas Drinks this year, I am also having fun with my desserts as well! Savory foods have taken a little bit of a back seat, and I’m all about the chocolate, cookies, and candies. Not complaining one bit. Love this time of year. And don’t worry, I still have your savory recipes coming too…just extra excited about all the desserts this month.
Anyway, I always feel like Tuesdays could use a fun recipe to make them a day to look forward to. And trust me, this Crème Brûlée is definitely worth looking forward to.
Hello?
Chocolate Crème Brûlée (…why isn’t all Crème Brûlée chocolate?).
Sugar Cookies (…for scooping because I mean, why not?).
Enough said.
Unlike traditional Crème Brûlée, I decided to make a chocolate version topped with sugar cookies. I know the sugar cookie topping might seem a little over the top, but guys, it’s December. We can (and should) do over the top! The idea is that you use the cookies in place of a spoon. So you get a little chocolate Crème Brûlée and a little sugar cookie with each and every bite. Yes, it’s just as sweet and delicious as it sounds.
Here’s the thing. I feel as though most people think that Crème Brûlée is a somewhat intimidating dessert to make, but the truth is that it’s actually one of the easiest. I think it’s the name, Crème Brûlée, with all those odd grammar marks above the letters. It just seems so fancy and unapproachable.
Well, I am here to inform you that you can indeed easily make Crème Brûlée at home. You can. You can!
It’s a pretty simple process. Whisk up some eggs and sugar, warm some cream and chocolate together, stir that into the eggs, pour into ramekins, add water to your baking pan (the water just keeps the surface of the Crème Brûlée from cracking) and bake. Done and done. The hardest part is the forty minute baking time and the hour plus time to chill. The waiting game is no fun. I don’t blame you if you just eat these warm, with cookies…yep, totally done that, it’s delish.
I finish off each Crème Brûlée with a little homemade vanilla sugar, and then these sugar cookies (I just made snowflakes and used a simple white icing (ps. these sugar cookies are delish too). As mentioned, we like to use the sugar cookies in place of spoons to get a scoop of Crème Brûlée with every bite.
It’s perfection on so many levels, and one of the best holiday desserts I can think of. I mean, it’s cookies and chocolate Crème Brûlée.
TOGETHER.
What could be better?
Bonus? These are the ultimate dessert to entertain with because you can make them a few days ahead and simply keep in the fridge. Be sure to brûlée the top just before serving, it always impresses everyone.
Oh, and a suggestions here…make sure to make plenty of the sugar cookies. These go so fast and I found that once people have finished with their Crème Brûlée they went back to snack on cookies…
Tis the season!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. chocolate Crème Brûlée is always a winner. Obviously.
The most PERFECT holiday dessert.
Thank you!
Every month should be full of sweet things like this!
Agreed!! Thank you Matt!
I love this beautiful recipe! How lovely for the holidays.
Thank you Jennifer!
Nothing could be better! Total winner of a holiday dessert!
Thank you MAry Ann!
LOVE this flavor. And I’m obsessed with that GIF!
Also, I’m LOVING the new site design!!
Thank you Jennifer!
The perfect holiday dessert!
Thank you! I hope you love this!
I wish I had some now. Great post. Love your blog!
Thank you Cynthia!
Hey Tieghan,
I live this chocolate Crème brûlée with sugar cookies! The snowflake cookies seem perfect to crack open that sugar coating shell and scoop up all of the chocolate. Haha I’m also in a baking mood and there seems to be nothing wrong with baking this time of year. I’m especially excited to visit my mom on break and bake a bunch of Christmas desserts (like this crème brûlée) and breads. I wish I had a kitchen torch! Do you have any recommendations for creating that caramelized shell without a torch? I do have a snowflake cookie cutter, so maybe my bonus brother can help me decorate ?.
Either way, I’m looking forward to more dessert recipes and hope you’re having a restful week!
HI! I would put the creme burly under the broiler for 1-2 minutes to caramelize the sugar. I think that will be great!! Hope you love this recipe! Happy Holidays ? ?
I like the way you think!
Haha thank you Natasha!
This is the most classy and decadent version of a Dunkaroos ever! 😉
Thank you!
I wanted you to know how much I enjoy your blog with the amazing photography, Perky and super fun props, delicious looking recipes and upbeat writing. I have made some of the dinner recipes and they are great. I have to bake gluten free …. if you ever have a good gluten free recipe to share we are out here looking!
I had been wanting a sugar cookie recipe to make holiday cutouts for family and friends. Will try this one.
Happy Holidays
I am so happy you enjoy my blog Sarah! I hope you love this recipe and I will look into some gluten free recipes! Thanks and Happy Holidays!
YES! This looks amazing – sugar cookies are the best too and I can’t wait to bake up a batch – they always go down well with everyone!!
Rebecca
xx
http://www.peppermintdolly.com
I hope you and your guests love these!! Thank you Rebecca!
This is absolutely amazing!! I could it several of these 😀
Thanks Su!
hhhmmmmm this actually makes sense, you know?
https://bloglairdutemps.blogspot.pt
YES! Hope you love this! Thank you Ruth!
Stop it. This dessert recipe is brilliantly amazing, wowza!
Thank you Liz!