Imagine your favorite crème brûlée dessert reimagined as a chewy, golden-brown cookie with a caramelized sugar top. These Crème Brûlée Cookies offer the best of both worlds: a soft, buttery center combined with a crispy, torched sugar crust. They’re perfect for when you want something unique, elegant, and totally delicious. Whether you’re making these for a holiday party or a sweet treat at home, they’ll impress everyone from the first bite!
Why These Crème Brûlée Cookies
- The Perfect Mashup: Classic crème brûlée meets cookie heaven in this unique recipe.
- Caramelized Sugar Magic: A crispy, crackly sugar top gives these cookies their signature brûlée crunch.
- Chewy Meets Crispy: Soft, buttery cookies with a delightful, torched crust.
- Elegant Yet Easy: You don’t need a fancy torch to enjoy these—broiling works too!
- Crowd-Pleaser: These cookies look as good as they taste, making them ideal for special occasions or gifts.
Ingredients
- ¾ cup (170g / 0.37 lb) unsalted butter, softened
- 1 cup (200g / 0.44 lb) granulated sugar
- ½ cup (110g / 0.24 lb) light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups (280g / 0.62 lb) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Granulated sugar for brûlée topping (about ¼ cup or 50g)
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. - Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Form the Cookies:
Scoop tablespoon-sized dough balls onto the prepared baking sheets, leaving space between each one. Slightly flatten the tops with the back of a spoon. - Bake:
Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Add the Sugar Topping:
Once the cookies are cool, sprinkle a thin, even layer of granulated sugar over the tops. Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, place the cookies under the broiler for 1-2 minutes—just keep an eye on them to prevent burning! - Serve and Enjoy:
Let the caramelized sugar set for a few minutes, then enjoy the crispy, crackly goodness.
Notes
- No Kitchen Torch? The broiler works just fine, but make sure to watch the cookies closely while caramelizing the sugar.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Make It Extra Fancy: Add a pinch of sea salt to the sugar topping for a salty-sweet twist.
- Flavor Twist: Use vanilla bean paste instead of vanilla extract for even more depth of flavor.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes! You can freeze the dough balls on a tray and transfer them to a freezer bag. Just bake straight from frozen, adding an extra 2-3 minutes to the baking time.
Do I need a kitchen torch?
While a kitchen torch gives the best results, the broiler works in a pinch. Just keep a close eye on the cookies under the broiler.
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies in advance and brûlée the sugar topping just before serving for the best texture.
What other flavors can I try?
You can add a bit of espresso powder to the dough for a mocha twist, or swap vanilla with almond extract for a subtle nutty flavor.
How do I keep the sugar topping crisp?
Serve the cookies soon after brûléeing the sugar—over time, the caramelized top may soften.
Tips and Notes
- My Tip: If you’re serving these at a party, brûlée the cookies in front of your guests for a fun and dramatic presentation!
- Pro Trick: For extra crunch, sprinkle a little raw turbinado sugar on top before torching.
- Serving Suggestion: Pair these cookies with coffee or a scoop of vanilla ice cream for the perfect dessert experience.
Variations
Here are some fun ways to make these cookies your own:
- Chocolate Crème Brûlée Cookies: Add 2 tablespoons of cocoa powder to the dough and sprinkle chocolate shavings on top.
- Espresso Brûlée Cookies: Mix in 1 teaspoon of espresso powder into the dough for a coffeehouse vibe.
- Salted Caramel Brûlée: Drizzle caramel sauce over the cookies before adding the sugar topping and finishing with sea salt.
- Lemon Brûlée Cookies: Add lemon zest to the dough for a bright citrus twist.
- Almond Brûlée Cookies: Swap vanilla extract with almond extract for a subtle nutty note.
Creme Brûlée Cookies
These Crème Brûlée Cookies deliver all the flavors of a classic crème brûlée in cookie form. With a tender cookie base and a crisp caramelized sugar top, these treats are both elegant and easy to make. They’re perfect for special occasions or when you want to impress guests with a unique dessert.
Ingredients
For the Cookies
- 1 cup 0.5 lb unsalted butter, softened
- ¾ cup 0.37 lb granulated sugar
- ½ cup 0.25 lb brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups 1.25 lb all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Filling
- 4 oz 0.25 lb cream cheese, softened
- ¼ cup 0.12 lb powdered sugar
- 1 teaspoon vanilla extract
For the Brûlée Topping
- ¼ cup 0.12 lb granulated sugar
Instructions
Step 1: Prepare the Cookie Dough
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, and mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Refrigerate the dough for 30 minutes.
Step 2: Make the Cream Filling
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Step 3: Assemble and Bake the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1 ½ tablespoons of dough and flatten it slightly in your hand. Place a teaspoon of cream filling in the center.
- Wrap the dough around the filling and roll it into a ball. Place the cookies on the baking sheet, leaving space between them.
- Bake for 10–12 minutes, or until the edges are golden. Let the cookies cool completely.
Step 4: Add the Brûlée Topping
- Sprinkle a thin layer of granulated sugar on each cookie.
- Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, place the cookies under the broiler for 1–2 minutes, watching closely to avoid burning.
Notes
- Make it Fancy: Add a touch of cinnamon or citrus zest to the dough for extra flavor.
- Storage: Store in the fridge for up to 3 days. Let the cookies sit at room temperature before serving.
- Alternative Topping: Use turbinado sugar for a crunchier texture.
Tried this recipe?Let us know how it was!
