Soft Baked Creme Brulee Cookies (Print Version)

Decadent soft cookies with creamy vanilla filling and crispy caramelized sugar topping, inspired by the classic French dessert.

# What You Need:

→ Cookie Dough

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 Cheese Filling

09 - 3/4 cup cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 teaspoon vanilla bean paste or extract

→ Caramelized Topping

12 - 1/4 cup granulated sugar

# How to Prepare:

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 in a large bowl until light and fluffy. Mix in egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually incorporate dry ingredients, mixing until soft dough forms. Avoid overmixing.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop about 2 tablespoons dough and flatten into a disc. Place 1 teaspoon 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 creamy center tastes like eating the heart of a French custard, but you can hold it in your hand
  • That satisfying crackle when you bite through the caramelized sugar topping never gets old
  • They look impressive but come together faster than you'd expect
02 -
  • The sugar topping needs to be completely cool before you bite into it, otherwise it'll burn your tongue and you'll miss out on that satisfying crackle
  • If your kitchen torch isn't working or you don't own one, the broiler works but you need to watch those cookies like a hawk because sugar goes from perfect to burned in seconds
  • These cookies are best the same day you make them, since the sugar topping will start to soften after about 24 hours from the moisture in the filling
03 -
  • Room temperature ingredients are non-negotiable here, so set everything out on the counter at least an hour before you plan to start baking
  • The cookie dough should feel soft and slightly tacky but not sticky, so add a tablespoon of flour if it feels too wet to work with

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