Craving the elegant charm of Creme Brûlée Cookies with a soft, custard-like center and that signature crackly caramel top? These cookies transform the classic French dessert into a handheld treat that feels luxurious yet comforting. With warm vanilla, creamy undertones, and a caramelized sugar shell you crack with a spoon, they deliver all the theatrics of crème brûlée in under 30 minutes.
Table of Contents
Creme Brûlée Cookies Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 248 per cookie
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup instant vanilla pudding mix (dry)
- 1/2 cup heavy cream (for brushing)
- 1/3 cup sugar (for brulee topping)
Instructions
- Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract. Mix until smooth.
- In a separate bowl, whisk flour, baking powder, salt, and vanilla pudding mix.
- Gradually add dry ingredients to wet ingredients until a soft dough forms.
- Divide dough into 12 balls and flatten slightly onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers appear soft.
- Cool cookies for 10 minutes. Brush tops lightly with heavy cream.
- Sprinkle sugar generously over each cookie.
- Use a kitchen torch to caramelize the sugar until deep golden and crackly. Let cool to harden.
- Serve warm for the best crème brûlée texture.
Substitutions & Dietary Swaps
These Creme Brûlée Cookies can easily be adapted for your dietary needs. Swap the all-purpose flour for a gluten-free 1:1 baking blend for a celiac-friendly version. Replace butter with high-quality plant-based butter for a dairy-light cookie. If you prefer less sweetness, substitute the caramelizing sugar with raw cane sugar for a deeper, molasses-like finish.
Chef’s Pro Tips
- Use a high-heat kitchen torch: This prevents melting the cookie base while achieving a deep amber caramel shell.
- Cool before torching: Warm cookies will absorb the cream, preventing a crisp brûlée layer.
- Pudding mix boosts texture: It makes the cookie soft, custardy, and decadent.
- Chill dough for thicker cookies: A quick 20-minute chill yields bakery-style height.
Make Ahead, Storage & Reheating
Prepare the dough up to 48 hours ahead and store it in the fridge. Baked cookies last 3–4 days in an airtight container. For best texture, torch sugar just before serving. If the caramel shell softens, re-torch lightly to restore its signature crack.
Troubleshooting & Common Mistakes
- Sugar won’t caramelize: Your torch may be too weak hold it closer and use slower circular passes.
- Cookies spreading too thin: Chill dough or add 1–2 tablespoons of flour.
- Caramel burns fast: Stay in motion with the torch to avoid black spots.
Flavor Pairings & Serving Suggestions
4 Ingredient Peanut Butter Banana Bars (Easy 2025 Recipe)
Creme Brûlée Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and instant vanilla pudding mix.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft cookie dough forms.
- Divide the dough into 12 equal portions, roll into balls, and place on the prepared baking sheet. Flatten each ball slightly with your palm.
- Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers still look soft.
- Allow the cookies to cool on the baking sheet for about 10 minutes; they will continue to set as they cool.
- Brush the tops of each cooled cookie lightly with heavy cream.
- Sprinkle a generous, even layer of granulated sugar over each cookie.
- Using a kitchen torch, carefully caramelize the sugar on top of each cookie until it turns deep golden and crackly. Let the sugar harden for a few minutes before serving.
Notes
FAQs
Can I make Creme Brûlée Cookies without a torch?
Yes! the broiler works. Place cookies on the top rack and broil for 30–60 seconds, watching constantly.
Can I use vanilla bean instead of extract?
Absolutely. One scraped vanilla bean adds bakery-level aroma.
Why do my cookies taste dry?
They may be overbaked. Pull them when the centers still look soft.
Can I double the recipe?
Yes. Double all ingredients and bake in batches to maintain caramelization control.
How do I get an extra crackly top?
Use a thicker sugar layer and torch slowly until fully amber.
Can I freeze the dough?
Yes! freeze cookie dough balls for up to 3 months. Thaw before baking.
Conclusion
These Creme Brûlée Cookies combine culinary elegance with everyday ease, giving you the crack, creaminess, and sweet caramel bliss of the classic dessert in cookie form. Bake a batch, torch the tops, and enjoy bakery-level magic right at home. Ready to master your next favorite dessert? Explore more creations in our recipe hub!