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Cookbook Collective / Carly Hamilton

Cookbook Collective / Carly Hamilton

Carly Hamilton is the Chef and Founder of Crème Cream Puffs. Since completing her culinary & pastry training at Le Cordon Bleu London, Carly worked in Michelin starred restaurants, catered numerous events and finally started her very own bakery business Crème. Crème specializes in making beautiful, unique and most importantly DELICIOUS desserts. 

Carly is the mastermind behind the irresistible cream puffs that so many of you have enjoyed with a cup of coffee in our cafes. We literally can't wait to be back in the cafés again with a creme brulee cream puff and filter coffee. Until then, we highly recommend you brew your favourite Monogram coffee and bake a batch of Creme Brulee Cookies (or two, or three). 

We asked Carly a couple questions, and here is what she had to say: 

What is your coffee order?

Ooo tough call! I love a good Pumpkin Spice latte (when in season) but otherwise I stick with an Americano Misto or a drip coffee with a splash of milk!

What are you inspired by?

Oh so tough to say! I find inspiration in so many different places. I always try to connect each season to different flavours available or tied to that time of year (like Pumpkin Spice or Egg Nog). I love working with seasonal produce but also love exploring different ingredients that hold meaning for different cultures.

What is the inspiration behind this recipe?

The inspiration behind this recipe was wanting to bring the Monogram Community an easy and approachable recipe that incorporated one of our classic Crème Flavours! Crème Brulee! With Crème Brulee being one of our most popular cream puff flavors, I thought what better way to do it than to turn it into a delicious cookie. The combination of the burnt sugar with the vanilla bean and white chocolate is one of my favorite cookie combinations!


(creme brûlée cookies) 




  • Rimmed baking sheet
  • Silicone mat
  • Medium saucepan
  • Rolling pin
  • Ziploc bag
  • Hand mixer or Kitchen aid mixer
  • Mixing bowl
  • Cookie scoop
  • Fork 


  • 1 cup sugar
  • 1 cup brown sugar (packed) 
  • 1 cup butter
  • 2 large eggs
  • 2 tsp vanilla bean paste (or vanilla extract) 
  • 2 cup flour
  • 2.5 cup ground oatmeal (you can grind your oatmeal in a blender or food processor. *NOTE If you don't have either, DON'T WORRY, the recipe works well with whole oats as well) 
  • 1/2 tsp salt
  • 1 tsp baking soda 
  • 1 tsp baking powder
  • 1.5 cups white chocolate chips
  • 1 cup burnt sugar chards (see additional recipe) (could substitute toffee chips instead)

Burnt sugar chards: 

  • 2 cups sugar
  • 3 cups water
  1. Prepare a rimmed baking sheet lined with parchment paper or a silicone mat. Set aside.
  2. Place sugar and water in a medium saucepan over medium heat. Cover with a lid and bring to a simmer until sugar is fully dissolved.
  3. Once the sugar has fully dissolved, increase heat to high and cook until a dark amber color forms. 
  4. Remove sugar mixture from the heat and immediate pour onto lined baking sheet. Set aside until the sugar is fully cooled and hardened. (approximately 5-10 minutes)
  5. Place hardened burnt sugar into a Ziplock, and gently crush into shards using a rolling pin. 

Cookies Direction: 

  1. Preheat oven to 375° F. Using a hand mixer or a Kitchen Aid Mixer, cream butter with both sugars on medium speed until the mixture lightens. Add eggs , vanilla bean paste and continue mixing until fully combined.
  2. In a separate bowl combine flour, ground oatmeal, baking soda, baking powder and salt. Once combined, reduce mixture speed to low and slowly add dry ingredients to wet ingredients and mix till combined.
  3. Once combined, stir in white chocolate chips & burnt sugar shards.  
  4. Using a cookie scoop, scoop & roll dough into golf ball sized balls. Place on a parchment lined cookie sheet and bake for 6 minutes. After 6 minutes, use a fork to flatten the cookies. Continue baking for another 4 minutes until edges are golden brown and set and the centre is soft. 


You can find Carly at: 






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