Soft Baked Creme Brulee Cookies (Printable Version)

Decadent soft vanilla cookies with cream cheese filling and crisp caramelized sugar topping

# What You'll Need:

→ Cookie Base

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large egg yolks
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons sour cream

→ Cream Cheese Filling

09 - 3/4 cup cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 teaspoon vanilla bean paste or extract

→ Caramelized Topping

12 - 1/4 cup granulated sugar

# Directions:

01 - Preheat oven to 350°F and line 2 baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Mix in egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually incorporate the dry ingredients, mixing just until a soft dough forms. Avoid overmixing to maintain tender texture.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in the center. Fold dough around filling and pinch to seal. Place seam side down on prepared baking sheet, spacing 2 inches apart.
07 - Bake for 11 to 13 minutes until edges are set but centers remain soft. Cool on pan for 10 minutes, then transfer to wire rack.
08 - Sprinkle a thin, even layer of granulated sugar on each cooled cookie. Use a kitchen torch to brûlée the sugar until golden and crisp. Cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The way the custard center oozes out when you take that first bite is pure magic
  • You get all the satisfaction of cracking through burnt sugar without owning a ramekin or water bath
  • The dough comes together faster than you can preheat your oven
02 -
  • Room temperature ingredients are nonnegotiable here, cold cream cheese will tear your dough
  • Seal the filling completely or it will leak out and create a sticky mess on your pan
  • Let cookies cool completely before torching or the sugar will melt right off
03 -
  • Chill your filled dough for fifteen minutes before baking to prevent spreading too thin
  • Use turbinado sugar for the topping instead of granulated for bigger crunch crystals

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