Soft Baked Crème Brûlée Cookies (Printer-friendly)
Soft French-inspired cookies with creamy vanilla filling 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
→ Caramelized Topping
12 - 1/4 cup granulated sugar
# Method:
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 granulated sugar in a large bowl until light and fluffy. Mix in egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually incorporate dry ingredients into the wet mixture, mixing until a soft dough forms. Avoid overmixing to maintain tender texture.
05 - Combine cream cheese, granulated sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop about 2 tablespoons of cookie dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in the center. Fold dough around filling and pinch edges to seal. Place seam side down on prepared baking sheet.
07 - Repeat with remaining dough and filling, spacing cookies at least 2 inches apart on baking sheets to allow for spreading.
08 - Bake for 11 to 13 minutes until edges are set but centers remain soft. Cool on the pan for 10 minutes, then transfer to a wire rack.
09 - Sprinkle a thin, even layer of granulated sugar on top of each cooled cookie. Using a kitchen torch, carefully brûlée the sugar until golden and crisp. Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- The contrast between the soft vanilla cream center and that signature crackly burnt sugar topping is absolutely addictive
- These capture everything you love about crème brûlée but in portable cookie form
02 -
- The sugar topping must be completely cooled before you torch it or it won't caramelize properly
- These cookies are best eaten the same day you add the brûlée topping
03 -
- Chill the dough for 30 minutes if it's too soft to work with
- A kitchen torch gives you much better control than a broiler