Soft Baked Creme Brulee Cookies (Printable)
Soft cookies with creamy vanilla center and caramelized sugar topping. French-inspired melt-in-your-mouth indulgence.
# What You Need:
→ Cookie Base
01 - 2 1/4 cups (280 g) all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup (170 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 2 large egg yolks
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons sour cream
→ Cream Cheese Filling
09 - 3/4 cup (170 g) cream cheese, softened
10 - 1/4 cup (50 g) granulated sugar
11 - 1 teaspoon vanilla bean paste or extract
→ Brûlée Topping
12 - 1/4 cup (50 g) granulated sugar
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat softened butter with sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
04 - Mix in egg yolks, vanilla extract, and sour cream into the butter mixture until fully combined and smooth.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms. Avoid overmixing to maintain tender texture.
06 - In a small bowl, combine cream cheese, sugar, and vanilla bean paste. Beat until smooth and creamy with no lumps.
07 - Scoop approximately 2 tablespoons of cookie dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in the center, fold dough around filling, and pinch edges to seal completely.
08 - Place filled cookies seam side down on prepared baking sheets, spacing at least 2 inches apart to allow for spreading.
09 - Bake for 11-13 minutes until edges are set but centers remain soft. Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
10 - Sprinkle a thin, even layer of granulated sugar atop each cooled cookie. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Allow to set for 5 minutes before serving.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp sugar top and the creamy vanilla center feels like magic in every bite.
- You get all the elegance of creme brûlée with none of the custard curdling nightmares.
02 -
- The filling will leak if you do not seal the dough tightly, so pinch those edges like you mean it.
- Cool the cookies completely before torching or the sugar will melt into the cookie instead of forming that crisp shell.
03 -
- Chill the filled cookies for fifteen minutes before baking to help them hold their shape and prevent spreading.
- Keep your kitchen torch moving constantly to avoid burnt spots that taste bitter.