Name: Crème Brûlée Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 egg yolk; 2 tsp vanilla extract; 4 oz cream cheese; 1/2 cup powdered sugar; 2 tbsp heavy cream; 1/2 tsp vanilla extract (for custard); 1/4 cup granulated sugar (for brûlée topping)

Crème Brûlée Cookies are the perfect blend of two favorite desserts: the classic sugar cookie and the elegant, caramelized crème brûlée. These soft cookies are topped with a creamy vanilla custard layer and finished with a torched sugar crust that cracks just like the real thing. I love making these when I want a dessert that feels both fun and fancy, but still simple enough for everyday baking.

Why You’ll Love This Recipe

I love how these cookies turn a formal dessert into something handheld and shareable. The contrast between the soft, buttery cookie base and the crisp brûléed sugar topping makes every bite exciting. They’re just sweet enough, with a rich vanilla flavor and a silky custard touch that adds an indulgent twist. Plus, torching the sugar on top makes me feel like a pastry chef right in my own kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Egg yolk
Vanilla extract
Heavy cream
Cream cheese
Powdered sugar
Additional granulated sugar (for brûlée topping)

directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream the butter with both sugars until light and fluffy.
I mix in the egg, egg yolk, and vanilla until smooth.
I slowly add the dry ingredients to the wet and stir until a soft dough forms.
I scoop the dough onto the baking sheets and slightly flatten each ball to form a thick disk.
I bake the cookies for about 10–12 minutes, until just set and lightly golden on the edges.
While the cookies cool, I make the custard topping by whipping cream cheese, powdered sugar, heavy cream, and a bit more vanilla until smooth and thick.
I spread a small spoonful of the custard on top of each cooled cookie.
I sprinkle a thin layer of granulated sugar over the custard and use a kitchen torch to caramelize the sugar until it bubbles and hardens into a glassy top.

Servings and timing

This recipe makes about 18–20 cookies. It takes around 20 minutes to prep, 10–12 minutes to bake each batch, and another 10 minutes to top and torch, for a total of roughly 45 minutes.

Variations

Sometimes I flavor the custard with a little espresso powder or almond extract for a fun twist. I’ve also used a dollop of vanilla pudding instead of cream cheese for a lighter filling. If I don’t have a kitchen torch, I stick the cookies under the broiler briefly to get the sugar to caramelize—but I have to watch them closely so they don’t burn.

storage/reheating

I store the finished cookies in the fridge for up to 3 days, but I wait to brûlée the sugar until just before serving if I want that perfect crunch. Once torched, the sugar will soften over time. If I’m making them ahead, I refrigerate the cookies with the custard layer and brûlée them fresh right before serving.

FAQs

Do I need a torch to make these cookies?

A kitchen torch works best for the caramelized topping, but I’ve used my oven’s broiler in a pinch. I just keep a close eye to avoid burning.

Can I make the custard layer in advance?

Yes, I often make the cream cheese filling a day ahead and store it in the fridge. It actually sets better when it’s chilled before spreading.

What kind of sugar is best for brûlée?

I use granulated sugar for a classic glassy crack. Superfine sugar works too and melts more evenly, but I usually just use what I have on hand.

How do I store leftover cookies?

I keep them in the fridge in a single layer to avoid crushing the tops. If I’ve already brûléed them, the sugar will soften, but the flavor stays delicious.

Can I freeze these cookies?

I freeze the cookies without the topping, then thaw and add the custard and brûlée sugar fresh. That way, the texture stays perfect.

Conclusion

Crème Brûlée Cookies are an impressive and indulgent treat that I love baking for special occasions—or just when I want to turn a simple cookie into something extraordinary. With their creamy centers and crackly caramel tops, they’re everything I love about crème brûlée, made even better by the fact that I can hold them in my hand.