Crème Brûlée Cookies Recipe

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Imagine the velvety richness of classic crème brûlée—silky custard and a crackly caramelized sugar top—reimagined as a soft, buttery cookie. That’s exactly what these Crème Brûlée Cookies deliver. Each bite offers the comforting warmth of vanilla sugar cookie dough topped with a creamy custard-like layer, finished with a torched sugar swirl that shatters just like its famous dessert inspiration. It’s a luxurious twist on the traditional cookie that feels both nostalgic and exciting.

Perfect for dinner parties, holiday baking trays, or whenever you’re craving something delightfully decadent, these cookies are a true showstopper. They’re simple enough to make at home but feel gourmet with their layered textures and flavors. Serve them warm for the ultimate melt-in-your-mouth experience, or refrigerate them for a firmer custard bite. Either way, these cookies are bound to become a new favorite.

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Ingredients for this Crème Brûlée Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Custard Filling:

• 4 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Brûlée Topping:

• ¼ cup granulated sugar (for sprinkling and torching)
• Ground cinnamon (optional, for swirl effect)

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Step 1: Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Add in the egg and vanilla extract, beating until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.

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Step 2: Make the Custard Filling

While the cookie dough chills, prepare the custard layer. In a small bowl, combine the cream cheese, sugar, egg yolk, and vanilla extract. Mix until smooth and creamy. Set aside.

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Step 3: Shape and Fill the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 ½ tablespoons of dough and roll into balls. Flatten each ball slightly and use your thumb or the back of a spoon to make a shallow indent in the center.

Spoon about 1 teaspoon of the custard filling into each indentation. Smooth it out gently without overflowing.

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Step 4: Bake

Bake the cookies for 12–14 minutes, or until the edges are just turning golden. The centers should still be pale and soft—don’t overbake. Let them cool completely on the baking sheet for at least 10 minutes before transferring to a wire rack.

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Step 5: Add the Signature Brûlée Topping

Once the cookies have cooled, sprinkle a thin, even layer of granulated sugar on top of the custard center. If desired, dust lightly with cinnamon to mimic the caramelized swirl.

Using a kitchen torch, carefully brûlée the sugar until it melts and turns golden brown and crisp. Allow the sugar topping to harden for a few minutes before serving.

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Estimated Nutrition (Per Cookie – Approximate)

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 60mg
• Total Carbohydrates: 25g
• Sugars: 14g
• Protein: 2g

These numbers are based on standard ingredients and may vary depending on brand or substitutions used.

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Frequently Asked Questions

1. Can I make these cookies without a kitchen torch?

Yes! You can broil the sugar topping in the oven. Place the cookies on a baking sheet under a high broiler for 1–2 minutes—watch closely to avoid burning.

2. Can I use store-bought sugar cookie dough?

You can, but homemade dough yields a richer, more tender cookie that complements the custard layer better.

3. Is the custard layer safe to eat?

Absolutely. The custard is baked with the cookie, and the egg yolk is fully cooked during the process.

4. How do I prevent the custard from overflowing?

Be sure to create a deep enough well in the cookie dough and don’t overfill—just about a teaspoon will do.

5. Can I flavor the custard with something else?

Yes! A touch of espresso powder, lemon zest, or almond extract can give your custard a unique twist.

6. What if I don’t have cream cheese?

Mascarpone cheese can be used as a substitute for a slightly different flavor and texture.

7. Can I freeze the baked cookies?

Yes, but it’s best to freeze them before torching the sugar. Add the brûlée topping after thawing for best results.

8. Do these cookies travel well?

They’re best enjoyed fresh due to the delicate brûlée topping, but if transporting, keep them in a single layer and torch the tops at your destination.

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