Soft Baked Creme Brulee Cookies (Printable Version)
Soft baked cookies with creamy vanilla filling and crisp caramelized sugar topping, inspired by classic French crème brûlée.
# What You Need:
→ Cookie Base
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
→ Brûlée Topping
12 - 1/4 cup granulated sugar for caramelizing
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together the flour, baking soda, and salt in a medium bowl until well combined.
03 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Mix in the egg yolks, vanilla extract, and sour cream until fully incorporated into the butter mixture.
05 - Gradually fold in the dry ingredients, mixing just until a soft dough forms. Avoid overmixing to prevent tough cookies.
06 - Combine the softened cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in the center. Fold the dough around the filling and pinch edges to seal. Place seam side down on the prepared baking sheet, spacing cookies 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set but centers remain soft. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
09 - Sprinkle a thin, even layer of granulated sugar over 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 -
- These cookies capture everything you adore about classic crème brûlée but in handheld form
- The contrast between crisp caramelized tops and soft centers is absolutely addictive
02 -
- Working quickly when wrapping the filling prevents it from melting into the dough too much
- Let cookies cool completely before torching or the sugar will melt right off instead of caramelizing
03 -
- Chill your filled cookie dough for 15 minutes before baking if your kitchen is warm
- Room temperature ingredients mix more evenly and create better texture