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'll 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
# How-To Steps:
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 a soft dough forms. Avoid overmixing to maintain tender texture.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in center. Fold dough around filling and pinch to seal. Place seam side down on prepared sheet.
07 - Repeat with remaining dough and filling, spacing cookies 2 inches apart. 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. Using kitchen torch, carefully brûlée sugar until golden and crisp. Cool 5 minutes before serving.
# Expert Advice:
01 -
- The surprise creamy center makes every bite feel like discovering a hidden treasure
- That torched sugar topping creates the most addictive crunchy texture contrast
02 -
- Overworking the dough once the flour is added makes tough cookies, so stop as soon as it comes together
- Letting the cookies cool completely before torching prevents the sugar from melting into the dough instead of caramelizing
03 -
- Chill the dough for 30 minutes if it's too soft to work with, especially in warm kitchens
- A pinch of flaky sea salt on top of the torched sugar creates the most sophisticated sweet salty contrast