Soft Baked Creme Brulee Cookies (Print)
Decadent French-inspired soft cookies with creamy vanilla filling and crisp caramelized sugar topping.
# What You 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 for caramelizing
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
03 - Beat softened butter with granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Mix in egg yolks, vanilla extract, and sour cream until fully combined and smooth.
05 - Gradually blend dry ingredients into wet mixture, mixing just 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.
07 - Scoop approximately 2 tablespoons dough, flatten into disc, and place 1 teaspoon cream cheese filling in center. Fold dough around filling, pinch edges to seal, and place seam-side down on prepared sheet.
08 - Repeat with remaining dough and filling, spacing cookies at least 2 inches apart to allow for spreading.
09 - Bake for 11 to 13 minutes until edges are set but centers remain soft. Cool on pan for 10 minutes, then transfer to wire rack.
10 - Sprinkle thin, even layer of granulated sugar on each cooled cookie. Using kitchen torch, carefully brûlée sugar until golden and crisp. Let cool 5 minutes before serving.
# Expert Advice:
01 -
- The creamy center surprises everyone who takes that first bite
- You get that satisfying crackle of burnt sugar without needing a blowtorch for every single serving
02 -
- Overfilling these cookies is tempting, but too much filling will burst during baking
- The sugar topping needs to be completely cooled before you store them, or theyll get soggy
03 -
- Chill your dough for 15 minutes if it feels too sticky to work with
- Work quickly once you start filling the cookies, or the dough will soften from the heat of your hands