I’ll be honest with you right from the start: these Creme Brûlée Cookies make me feel like I’m getting away with something. They taste like a fancy dessert you’d order at a candle-lit restaurant… but you and I get to make them in our own kitchens, without the tiny portions or the intimidating French chef. I love that these cookies deliver all the caramelized, custardy magic of classic creme brûlée but in a soft, chewy, totally snackable form.

Before we get too deep into storytelling, here’s the quick picture: creme brûlée cookies are buttery sugar cookies filled with a creamy vanilla-bean center, then topped with a thin layer of sugar that you torch until it crackles like glass. When you take a bite, you get soft cookie, silky cream, and that iconic shattering caramel top. It’s honestly one of the most fun desserts to make—and definitely one of the most fun to eat.

What makes them special? It’s the contrast. The creamy middle. The little drama of using a kitchen torch. And that moment when you crack the caramel top with your spoon (or teeth—no judgment). They’re elegant but still cozy, impressive without being fussy, and playful in a way most cookies just aren’t.

Why You’ll Love This Recipe

• The flavor is rich, warm, and luxurious, like a sugar cookie on vacation in Paris.
• You get the real creme-brûlée crackle on top—yes, even if it’s your first time using a torch.
• The recipe is beginner-friendly, even though it looks fancy.
• You can prep parts ahead so the whole process feels calm, not chaotic.
• They’re crowd-pleasers—people lose their minds over these.

Tools You’ll Need

I like explaining why each tool matters so you know exactly what’s happening in your kitchen.

• Mixing bowls – One for the cookie dough, another for the filling.
• Hand mixer or stand mixer – Helps whip everything smooth and airy. You can mix by hand, but it’s a little workout.
• Baking sheet – You’ll bake the cookies on this. Any sturdy sheet works.
• Parchment paper – Keeps cookies from sticking and makes cleanup easier.
• Cookie scoop – Keeps cookies even so they all bake the same.
• Kitchen torch – The star! This caramelizes the sugar topping. If you don’t have one, I’ll give an alternative later.
• Spoon or small back of a measuring cup – You’ll use this to make a little well in the cookies after baking.
• Cooling rack – So the cookies cool properly without getting soggy on the bottom.

Ingredients

For the Cookies

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1.5 tsp vanilla extract
• 1.5 cups (190 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling

• 4 oz (113 g) cream cheese, softened
• 1/4 cup (30 g) powdered sugar
• 1.5 tsp vanilla bean paste or vanilla extract
• 1 tbsp heavy cream

For the Brûlée Topping

• 1/4 cup (50 g) granulated sugar (for torching)

Step-by-Step Instructions

I’ll walk you through every part so you never feel stuck. Just take it one step at a time.

1. Make the Filling

1. Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth.
2. You want it silky, not runny. If it feels too loose, chill it for 10 minutes.
3. Pop the whole bowl in the fridge while you make the dough—cold filling is easier to work with.

2. Make the Cookie Dough

1. Cream the butter and sugar until light and fluffy. You’ll see it turn pale—this is good.
2. Add the egg and vanilla; mix again until combined.
3. Add flour, baking powder, and salt. Mix on low until the dough comes together.
4. It should feel soft, not sticky. If it’s too sticky, chill for 15 minutes.

3. Bake the Cookies

1. Preheat the oven to 350°F (180°C).
2. Line your baking sheet with parchment.
3. Scoop dough into balls (about 2 tbsp each).
4. Bake for 9–11 minutes. They should look set on the edges but pale in the center.
5. As soon as they come out, use a spoon to press a well in the center—this is where your creamy filling will sit.
6. Let them cool completely. Warm cookies will melt the filling, and we don’t want that.

4. Fill and Brûlée

1. Spoon or pipe the cold filling into each cookie well.
2. Sprinkle granulated sugar over the top in a thin, even layer.
3. Use your kitchen torch to melt the sugar until it bubbles, turns amber, and hardens.
4. Give the caramel about 2 minutes to fully set before you touch it.

Serving Ideas

• Serve them chilled for a firmer texture or slightly cool for a creamy center.
• Pair with hot coffee, cold milk, or even a scoop of vanilla ice cream.
• Use them as a fancy after-dinner treat—these cookies have main-character energy.

Variations and Customizations

• Swap vanilla bean paste with almond extract for a subtle twist.
• Add a little orange zest to the filling for brightness.
• Mix a pinch of cinnamon into the cookie dough for warmth.
• Use brown sugar for a deeper caramel note in the dough.

Storage and Make-Ahead Tips

• Store finished cookies in the fridge for up to 4 days. The caramel stays crisp if you keep them uncovered for the first hour, then loosely covered.
• Make the cookie dough 2 days ahead and chill.
• You can bake the cookies and make the filling ahead—just brûlée right before serving for the best crunch.

Pro Tips and Mistakes to Avoid

• Don’t torch too close—if the flame touches the sugar directly, it burns fast.
• Keep the filling cold so it doesn’t ooze out while you’re brûléeing.
• Don’t overbake the cookies. Pale is perfect here.
• Work quickly when sprinkling sugar—an even layer gives the prettiest crackle.
• If you’re nervous about using a torch, practice on a bit of sugar on a plate first. It’s kind of fun.

Recipe Overview

• Yield: About 12 cookies
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30–35 minutes
• Nutrition (per cookie): approx. 180 calories, 9g fat, 22g carbs, 2g protein

Final Thoughts

I really hope you give these Creme Brûlée Cookies a try because they’re one of those recipes that make you feel like a baking rockstar without needing any formal pastry training. If you do make them, I’d love to hear how they turned out—did you crack the caramel top with a spoon first, or did you go straight in with a bite? Either way, enjoy every moment of it.