Soft Baked Creme Brulee Cookies (Print View)
Decadent soft cookies with creamy vanilla filling and crisp caramelized sugar topping, inspired by classic French crème brûlée.
# What You Need:
→ 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
# How to Make It:
01 - Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with sugar until light and fluffy. Mix in egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually incorporate the dry ingredients, mixing until a soft dough forms. Do not overmix.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop about 2 tablespoons of cookie dough and flatten into a disc. Place 1 teaspoon of the cream cheese filling in the 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 at least 2 inches apart.
08 - Bake for 11-13 minutes until edges are set but centers are soft. Cool on the pan for 10 minutes, then transfer to a wire rack.
09 - Sprinkle a thin, even layer of granulated sugar on top of each cooled cookie. Using a kitchen torch, carefully brûlée the sugar until golden and crisp. Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- The contrast between the soft vanilla cookie shell and the creamy center feels like biting into a tiny crème brûlée
- Torching the sugar topping at the end creates that satisfying crackle that makes restaurant desserts so special
02 -
- If your cream cheese is not completely softened, the filling will have lumps that never quite disappear
- Overmixing the dough makes tough cookies, so stop as soon as the flour disappears
03 -
- Chill the filled dough for 15 minutes before baking if your kitchen is warm to help them hold their shape
- Work quickly once you start filling the cookies, otherwise the dough gets too soft to handle