Soft Baked Creme Brulee Cookies (Print View)
Soft French-inspired cookies with creamy vanilla filling and crispy caramelized sugar topping
# What You 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
→ Brûlée Topping
12 - 1/4 cup granulated sugar for caramelizing
# How-To Steps:
01 - Preheat oven to 350°F. Line two 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. Incorporate egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually blend dry ingredients into wet mixture, mixing until soft dough forms. Avoid overmixing to prevent tough texture.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop approximately 2 tablespoons dough and flatten into disc. Place 1 teaspoon cream cheese filling in 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. Bake for 11 to 13 minutes until edges are set but centers remain soft.
08 - Let cookies cool on pan for 10 minutes, then transfer to wire rack. Sprinkle thin layer of granulated sugar on each cooled cookie. Using kitchen torch, brûlée sugar until golden and crisp. Cool 5 minutes before serving.
# Expert Hints:
01 -
- The filling stays creamy and luxurious even after baking, creating that stunning contrast against the crisp sugar top
- These cookies strike that perfect balance between familiar comfort and something that feels impressively fancy
02 -
- Seal the dough completely around the filling or the cream cheese will leak out during baking
- Let the cookies cool completely before torching or the sugar will melt into a sticky mess instead of forming a crisp shell
03 -
- Chill the dough for 15 minutes if it feels too sticky to work with
- Room temperature ingredients combine more smoothly and prevent overmixing