Soft Creme Brulee Cookies (Print version)
French-inspired soft cookies with creamy vanilla center and caramelized sugar topping.
# What goes in:
→ 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 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 for brûlée topping
# Cooking steps:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside for later use.
03 - In a large bowl, beat softened butter with sugar using an electric mixer until light and fluffy. Add egg yolks, vanilla extract, and sour cream, mixing until fully combined.
04 - Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms. Be careful not to overmix.
05 - In a small bowl, combine cream cheese, sugar, and vanilla bean paste. Beat until smooth and creamy.
06 - Scoop approximately 2 tablespoons of cookie dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in the center, fold dough around the filling, and pinch to seal completely. Place seam side down on prepared baking sheet.
07 - Repeat assembly with remaining dough and filling, spacing cookies at least 2 inches apart. Bake for 11-13 minutes until edges are set but centers remain soft.
08 - 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 atop each cooled cookie. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Allow to cool for 5 minutes before serving.
# Tips from flavorandfeast:
01 -
- That moment when the caramelized sugar shatters between your teeth is pure theater.
- The creamy vanilla center stays soft while the cookie stays tender for days.
02 -
- The first time I made these I tried brûléeing warm cookies and the sugar melted into a sad puddle.
- A kitchen torch is worth the cabinet space for this recipe alone.
03 -
- Chill the filled cookies for ten minutes before baking to help them hold their shape better.
- Keep your kitchen torch moving in circles to avoid burning spots on the sugar.