Name: Crème Brûlée Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: French-Inspired
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/3 cup granulated sugar; 1/3 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; Filling: 4 oz cream cheese, softened; 1/4 cup powdered sugar; Topping: 1/4 cup white sugar (for brûlée)

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Crème Brûlée Cookies take everything I love about the classic French dessert and wrap it up into a soft, chewy cookie with a caramelized sugar top. These cookies are rich, buttery, and filled with a silky cream center that gives every bite that signature brûlée experience—with a playful twist.

Why You’ll Love This Recipe

I love this recipe because it’s unexpected and decadent. The contrast between the tender cookie and the crackly brûléed top is incredibly satisfying. They feel fancy enough for a celebration but are easy enough to make for a sweet night in. If I want to impress without the fuss of actual crème brûlée, these cookies are my answer. Crème Brûlée Cookies

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
Vanilla extract
Cream cheese (for filling)
Powdered sugar (for filling)
White sugar (for brûlée topping)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I whisk together the dry ingredients: flour, baking powder, and salt.
In another bowl, I cream together butter, granulated sugar, and brown sugar until fluffy.
I mix in the egg and vanilla, then slowly add the dry ingredients until a soft dough forms.
For the filling, I beat cream cheese with powdered sugar until smooth.
I scoop a ball of cookie dough, flatten it, place a bit of filling in the center, then seal it closed and roll it into a ball.
I bake for about 10–12 minutes until the cookies are set and lightly golden.
Once cooled slightly, I sprinkle each cookie with sugar and brûlée the tops with a kitchen torch until golden and crisp.

Servings and timing

This recipe makes about 12–14 cookies.
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes (plus cooling)

Variations

I add a touch of cinnamon or nutmeg to the dough for extra warmth.
I infuse the filling with vanilla bean paste for a more classic crème brûlée flavor.
I sandwich two cookies together with custard-style filling for a bigger treat.
I brûlée the sugar with a broiler if I don’t have a kitchen torch.

storage/reheating

I store these cookies in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. The sugar top will soften over time, but I quickly torch it again before serving if I want that fresh crunch. Crème Brûlée Cookies

FAQs

Do I need a kitchen torch?

It helps a lot for the brûlée effect, but I can also use the oven broiler—just watch carefully to avoid burning.

Can I freeze these cookies?

Yes, I freeze them without the sugar topping, then brûlée just before serving once thawed.

What’s the filling made of?

A simple mix of cream cheese and powdered sugar—smooth, sweet, and slightly tangy like a custard base.

Can I make them smaller?

Yes, I just adjust the baking time by a few minutes if I downsize the cookies.

Are they overly sweet?

They’re rich but balanced—the tangy filling and caramelized sugar keep them from being too sugary.

Conclusion

Crème Brûlée Cookies are a creative and luxurious twist on a classic dessert. I love the surprise of the creamy center and the satisfying crunch of the brûléed sugar top. Whether I’m baking for a special occasion or just want to treat myself, these cookies always feel a little extra—and I’m all about that.