Soft Baked Creme Brulee Cookies (Print Version)
Decadently soft French-inspired cookies with creamy vanilla center and crisp caramelized sugar topping.
# What You'll Need:
→ 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 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 Steps:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - Whisk flour, baking soda, and salt in medium bowl. Set aside.
03 - Beat softened butter with sugar 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 small bowl. Beat until smooth and creamy.
06 - Scoop 2 tablespoons dough, flatten into disc. Place 1 teaspoon filling in center. Fold dough around filling and pinch to seal. Place seam side down on prepared sheet, spacing 2 inches apart.
07 - 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 Tips:
01 -
- The crunchy caramelized topping against soft cookie dough is textural perfection
- You get all the luxury of a French dessert in handheld form
- The cream cheese center stays remarkably creamy even after baking
02 -
- Overmixing the dough will make these cookies tough instead of tender
- The sugar topping works best when cookies are completely cooled
- A kitchen torch gives you that restaurant quality crackle every time
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Vanilla bean paste creates those gorgeous specks but pure extract works perfectly too