Soft Baked Creme Brulee Cookies (Printable)

Decadently soft French-inspired cookies with creamy vanilla filling and crisp caramelized sugar topping.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a 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 a soft dough forms. Avoid overmixing.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon filling in 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 2 inches apart. Bake for 11-13 minutes until edges are set but centers are soft. Cool on pan for 10 minutes, then transfer to wire rack.
08 - Sprinkle thin layer of granulated sugar on each cooled cookie. Use kitchen torch to brûlée sugar until golden and crisp. Cool 5 minutes before serving.

# Expert Advice:

01 -
  • The crispy sugar shell shattering against the soft vanilla cream center is pure textural heaven
  • These cookies bridge the gap between fancy French pastry and comforting homemade treat
  • They look impressive but come together with basic pantry staples and one fun kitchen tool
02 -
  • A kitchen torch gives you the most control and creates that restaurant quality caramelized crust
  • Letting cookies cool completely before torching prevents the sugar from melting into the cookie instead of forming a shell
  • Sealing the dough around the filling thoroughly is crucial or you'll have cream cheese leaking everywhere during baking
03 -
  • Chill the filled dough balls for 15 minutes before baking if your kitchen is particularly warm
  • Invest in vanilla bean paste for those gorgeous specks that make the filling look bakery beautiful
  • Work in small batches when torching so the sugar doesn't start melting before you caramelize it

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