Creme Brûlée Cookies

These Creme Brûlée Cookies are everything I love about the classic French dessert, but in cookie form. With a rich vanilla base, silky custard-like filling, and a caramelized sugar topping, each bite delivers a crispy, creamy, and chewy experience. Whether I’m craving a fancy treat or want to impress guests, these cookies never fail to shine.

Why You’ll Love This Recipe

I love how this recipe transforms a high-end dessert into an easy, handheld delight. The contrast of textures — from the soft, chewy cookie to the crunchy torched sugar — gives it a gourmet touch without the stress. It’s a creative twist that still honors the original flavors of creme brûlée.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Heavy cream

• Cream cheese (for the custard-like center)

• Extra granulated sugar (for caramelizing tops)

Directions

1. I start by whisking together the dry ingredients — flour, baking powder, and salt — and set them aside.

2. In another bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. I beat in the eggs and vanilla extract, then slowly incorporate the dry ingredients into the wet mixture.

4. Once the dough forms, I chill it for about 30 minutes to help it hold its shape during baking.

5. While the dough chills, I prepare the creamy filling by blending softened cream cheese, sugar, and a splash of heavy cream until smooth.

6. I scoop a portion of dough, flatten it slightly, place a small dollop of the filling in the center, and fold the dough around it to seal.

7. After baking at 350°F (175°C) for about 10–12 minutes, I let the cookies cool.

8. Finally, I sprinkle granulated sugar on top of each cookie and carefully torch it with a kitchen torch until golden and caramelized.

Servings and timing

This recipe yields about 12 to 14 large cookies. The total prep and bake time is approximately 45–50 minutes, including dough chilling time. Active prep takes around 20 minutes.

Variations

I sometimes add a splash of bourbon or rum extract to the dough for a grown-up twist. Swapping the cream cheese center for a custard-flavored pastry cream also gives the cookie a more traditional creme brûlée filling. And when I’m in a hurry, I skip the filling and just torch the sugar on top for a quicker fix.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I want to reheat them and re-crisp the tops, I use a kitchen torch again or pop them under the broiler for 1–2 minutes — just enough to bring back that signature crunch.

FAQs

How do I keep the filling from leaking out?

I make sure the cookie dough fully wraps around the filling and pinch the seams tightly. Chilling the dough also helps keep its shape during baking.

Can I make the dough ahead of time?

Yes, I often prepare the dough up to 48 hours in advance and store it in the fridge. I let it sit at room temperature for a few minutes before scooping and filling.

Do I need a kitchen torch for this recipe?

While a torch gives the best caramelization, I’ve used my oven broiler in a pinch. I just place the cookies on a baking sheet and broil until the sugar melts and browns — watching very closely to avoid burning.

Can I freeze these cookies?

Yes, I freeze the unbaked, filled dough balls and bake them straight from frozen (adding a couple of extra minutes to the baking time). I wait to torch the sugar until after baking and cooling.

What kind of sugar works best for torching?

I prefer regular granulated sugar for that classic crackly top. It melts evenly and gives the perfect crunch once torched.

Conclusion

Creme Brûlée Cookies are one of my favorite ways to bring elegance to everyday baking. They’re indulgent, unique, and sure to impress. I love how the rich vanilla flavor, creamy center, and crisp sugar shell come together to create a cookie that’s anything but ordinary.

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