In a medium saucepan, heat 2 cups of whole milk over medium heat until steaming. In a separate bowl, whisk together 6 egg yolks, 1/2 cup of granulated sugar, a pinch of salt, 1 tablespoon of vanilla bean paste, and 2 tablespoons of cornstarch until the mixture is pale and slightly thickened. Gradually pour the hot milk into the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over medium-low heat for 8-12 minutes, stirring constantly until thickened and creamy. Stir in 2 tablespoons of softened unsalted butter, transfer to a bowl, and chill for at least 2 hours.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until combined. In another bowl, cream 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar using a hand mixer until the mixture is light and fluffy, which takes about 2-3 minutes. Add in 1 egg and 1 teaspoon of vanilla extract, mixing until just combined. Gradually add the dry ingredients to the butter mixture, stirring gently until the cookie dough forms.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or your hands, portion out the dough into 1.5-inch balls. Roll each ball in granulated sugar to create a sweet coating, then place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with your hand to ensure they bake evenly, then prepare to bake.

Place the baking sheet into the preheated oven and bake the cookies for 9-10 minutes or until the edges are set and the centers appear slightly soft. Keep an eye on the cookies, as they should not be overbaked; they will firm up as they cool. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Once the cookies have cooled, it’s time to fill them with the chilled pastry cream. Use a piping bag fitted with a round tip to pipe a generous dollop of the pastry cream in the center of each cookie. Then, sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie to create that delicious brûlée topping.

Using a kitchen torch, carefully caramelize the sugar on top of the pastry cream until it forms a golden-brown crust. Move the torch in a circular motion to ensure even melting and avoid burning the cream underneath. Allow the sugar to cool and harden for a couple of minutes before serving your delicious Creme Brûlée Cookies, reveling in that delightful crunchy contrast with the creamy center!