Soft Baked Crème Brûlée Cookies (Printable)

French-inspired soft vanilla cookies with cream cheese filling and crispy caramelized sugar topping

# Ingredient List:

→ Cookies

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

→ 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 for brûlée topping

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until thoroughly combined. Set aside for later use.
03 - In a large bowl, beat softened butter with granulated sugar until light and fluffy, approximately 2-3 minutes. Mix in egg yolks, vanilla extract, and sour cream until fully incorporated.
04 - Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix as this can result in tough cookies.
05 - In a small bowl, combine cream cheese, sugar, and vanilla bean paste. Beat until smooth and creamy with no lumps remaining.
06 - Scoop approximately 2 tablespoons of dough and flatten into a disc shape. Place 1 teaspoon of cream cheese filling in the center. Fold the dough edges around the filling and pinch to seal completely. Place seam-side down on the prepared baking sheet.
07 - Repeat with remaining dough and filling, ensuring cookies are spaced at least 2 inches apart to allow for spreading during baking.
08 - Bake for 11-13 minutes until edges are set but centers remain slightly soft. Allow cookies to cool on the baking pan 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 brown and crispy. Let stand for 5 minutes before serving to allow the topping to harden.

# Expert Advice:

01 -
  • The torch moment at the end makes you feel like a fancy pastry chef with zero actual training
  • These cookies travel better than actual crème brûlée and still deliver that signature crackle
02 -
  • The filling must be completely sealed inside the dough or it will leak during baking
  • Let cookies cool completely before torching or the sugar will melt into the dough instead of forming a crisp layer
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • Variations work wonderfully—try adding lemon zest to the filling or a sprinkle of cinnamon to the cookie dough

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