Soft Baked Creme Brulee Cookies (Printable version)
Decadent soft French-inspired cookies with creamy vanilla filling and crisp caramelized sugar topping.
# What you'll need:
→ Cookie Components
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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together flour, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter with granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
04 - Mix in egg yolks, vanilla extract, and sour cream until fully combined and smooth.
05 - Gradually add dry ingredients to wet mixture, mixing until soft dough forms. Avoid overmixing to prevent tough cookies.
06 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy consistency is achieved.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in 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. Bake for 11–13 minutes until edges are set but centers remain soft.
09 - Let cookies cool on baking pan for 10 minutes, then transfer to wire rack to cool completely before brûléeing.
10 - Sprinkle thin, even layer of granulated sugar over each cooled cookie. Using kitchen torch, carefully melt sugar until golden and crisp. Let stand 5 minutes before serving.
# Expert Tips:
01 -
- The torch moment creates that magical crackle against soft vanilla cream
- These freeze beautifully so you can torch them fresh for unexpected guests
02 -
- The torch step happens after cookies are completely cool or the sugar will melt into the dough
- Work quickly when sealing the dough because warmth from your hands makes it sticky
03 -
- Chill the filled dough for 15 minutes before baking to help them hold their shape better
- Sprinkle sugar immediately before torching so moisture doesnt make it clump