Soft Baked Crème Brûlée Cookies (Printable)

Soft French-inspired cookies with creamy vanilla filling and crispy 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

→ Vanilla 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 Cook:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl until evenly distributed. Set aside for later use.
03 - Beat softened butter with granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes. Incorporate egg yolks, vanilla extract, and sour cream until fully combined and smooth.
04 - Gradually add dry ingredient mixture to wet ingredients, mixing just until a soft dough forms. Avoid overmixing to prevent tough cookies.
05 - Combine softened cream cheese, granulated sugar, and vanilla bean paste in a separate small bowl. Beat until smooth and creamy with no lumps remaining.
06 - Scoop approximately 2 tablespoons of dough and flatten into a disc shape. Place 1 teaspoon of cream cheese filling in the center. Fold edges of dough around filling and pinch to seal completely. Place seam side down on prepared baking sheet.
07 - Repeat filling process with remaining dough and filling. Arrange cookies on baking sheets with at least 2 inches of space between each to allow for spreading during baking.
08 - Bake for 11-13 minutes until edges appear set but centers remain soft. Let cookies 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 over each cooled cookie. Using a kitchen torch, carefully melt and caramelize the sugar until golden brown and crispy. Allow to set for 5 minutes before serving to achieve the characteristic brûlée crunch.

# Expert Advice:

01 -
  • The center stays impossibly creamy while the edges crisp up like a proper cookie
  • That brûlée topping makes every bite feel like restaurant dessert without leaving your house
  • They look impressive but actually hide a very forgiving dough that bakes up beautifully every time
02 -
  • Overworking the dough once the flour is added will make these cookies tough instead of tender
  • If the filling oozes out while baking, your dough discs were probably too thin or the filling portion too generous
  • The kitchen torch gives the best results but a broiler works in a pinch if you watch it like a hawk
03 -
  • Chill the filled dough for 15 minutes before baking if your kitchen is warm, this helps them hold their shape
  • Use vanilla bean paste instead of extract for those signature black specks that make these look bakery-perfect

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