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Creme Brûlée Cookies

Creme Brûlée Cookies

All the elegance of classic crème brûlée in a soft, custard-inspired cookie with a crackly caramelized sugar top you can tap with a spoon. Bakery-style magic, made simple at home.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: French-American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup instant vanilla pudding mix dry
Brûlée Topping
  • 1/2 cup heavy cream for brushing tops
  • 1/3 cup granulated sugar for caramelized topping

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Kitchen Torch

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
  3. Add the egg and vanilla extract. Mix until smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and instant vanilla pudding mix.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until a soft cookie dough forms.
  6. Divide the dough into 12 equal portions, roll into balls, and place on the prepared baking sheet. Flatten each ball slightly with your palm.
  7. Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers still look soft.
  8. Allow the cookies to cool on the baking sheet for about 10 minutes; they will continue to set as they cool.
  9. Brush the tops of each cooled cookie lightly with heavy cream.
  10. Sprinkle a generous, even layer of granulated sugar over each cookie.
  11. 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

For thicker, bakery-style Creme Brûlée Cookies, chill the dough balls for 20 minutes before baking. Torch the sugar just before serving for the crispiest crackle. If the caramel topping softens over time, a quick pass with the torch will refresh the texture.