Soft Baked Creme Brulee Cookies (Printable)

Decadent soft cookies with creamy vanilla filling and crisp caramelized sugar topping, inspired by classic French crème brûlée.

# What You Need:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large egg yolks
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons sour cream

→ Cream Filling

09 - 3/4 cup cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 teaspoon vanilla bean paste or extract

→ Caramelized Topping

12 - 1/4 cup granulated sugar for brûlée topping

# Directions:

01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter with sugar until light and fluffy. Mix in egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually incorporate dry ingredients, mixing until soft dough forms. Avoid overmixing.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop 2 tablespoons dough, flatten into disc, place 1 teaspoon filling in center. Fold dough around filling and pinch to seal. Place seam side down on sheet, spacing 2 inches apart.
07 - Bake for 11-13 minutes until edges are set but centers remain soft. Cool on pan for 10 minutes, then transfer to wire rack.
08 - Sprinkle thin, even layer of granulated sugar on each cooled cookie. Use kitchen torch to brûlée sugar until golden and crisp. Cool 5 minutes before serving.

# Expert Hints:

01 -
  • The texture is absolutely ridiculous, crispy caramelized sugar giving way to creamy vanilla center and soft cookie
  • These feel fancy enough for a dinner party but are simple enough for a Tuesday night craving
  • The kitchen torch moment makes you feel like a pastry chef even if you burned your toast yesterday
02 -
  • Overmixing the dough will make these tough, mix just until flour disappears
  • If cookies spread too much, chill the dough for 30 minutes before baking
  • The broiler method works but watch like a hawk, sugar goes from perfect to burned in seconds
03 -
  • Chill your cookie scoop between batches to prevent sticking
  • Room temperature ingredients are crucial for proper filling incorporation
  • Practice your torching technique on a spare cookie first, it takes a few tries to get even coverage

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