Creme Brulee Cookies

If you love creme brulee and you love cookies, this recipe brings the best of both together. A soft, chewy cookie with that famous crispy caramel top you get to crack with your spoon.

The cookie itself is rich and buttery, almost like a thick sugar cookie. The extra egg yolks and vanilla bean paste give it that custard like flavor you expect from a real creme brulee.

Then comes the fun part. You sprinkle a little sugar on top of each cooled cookie and torch it until it turns into that glassy amber shell.

The contrast is what makes these so good. You get the crackle on top, then the soft cookie underneath, and the vanilla flavor ties it all together.

These are perfect for when you want a dessert that feels a bit fancy but isn’t actually hard to make. Great for dinner parties or just a weekend baking project.

Why You’ll Love It

That Signature Crackle – The torched sugar top shatters with a satisfying snap just like a real creme brulee.

Extra Rich Texture – Two egg yolks plus a whole egg give these cookies a custard-like softness inside.

Real Vanilla Bean Flavor – The vanilla bean paste adds those tiny specks and deep flavor you taste in fancy desserts.

Recipe Ingredients

• 2 1/2 cups All-Purpose Flour
• 1 tsp Cornstarch
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Unsalted Butter (softened)
• 3/4 cup Granulated Sugar
• 1/2 cup Brown Sugar (packed)
• 2 large Egg Yolks
• 1 large Egg
• 1 tbsp Vanilla Bean Paste (or 2 tsp vanilla extract)
• 1/4 cup Granulated Sugar (for brulee topping)

Directions

Step 1

Whisk together the flour, cornstarch, baking soda, and salt in a bowl. Set aside.

Step 2

Beat the softened butter, 3/4 cup granulated sugar, and brown sugar together until very light and fluffy, about 4 minutes. Add the egg yolks, whole egg, and vanilla bean paste. Beat until smooth and creamy.

Step 3

Add the dry ingredients to the butter mixture and stir on low speed until just combined. Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.

Step 4

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into large balls, about 3 tablespoons each, and place them 3 inches apart on the sheets.

Step 5

Bake for 11 to 13 minutes until the edges are set and lightly golden but the centers still look slightly underdone. Let the cookies cool completely on the baking sheet. They must be fully cooled before the brulee step.

Step 6

When ready to serve, sprinkle about 1/2 teaspoon of granulated sugar evenly over the top of each cookie. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep amber color. Let the sugar harden for 30 seconds before serving.

The crackling caramel top with the soft, chewy cookie underneath is absolutely incredible.

My Tips

Cream the Butter and Sugar Long Enough

That 4 minute beating time isn’t a suggestion, it’s what creates the soft, chewy texture inside the cookie. The butter and sugar need to turn pale and fluffy with lots of tiny air pockets.

If you only mix for a minute or two, the cookies will come out denser and flatter. Set a timer and walk away if you need to.

Don’t Skip the Chill Time

The dough needs at least 1 hour in the fridge, but 2-3 hours is even better. Cold dough spreads less in the oven, which gives you that thick cookie with a soft center that can actually hold the caramel topping.

If you bake the dough right after mixing, the cookies will spread out thin and flat. They won’t have enough structure for the brulee step.

Pull Them Out Looking Underdone

The centers should still look soft and slightly raw when you take them out at 11-13 minutes. The edges should be set and lightly golden, but the middle should look pale.

They keep cooking on the hot pan as they cool, which is how you get that chewy middle. If you wait for the centers to look done in the oven, you’ll end up with crispy cookies.

More Recipes

• Creme Brulee Cheesecake
• Brown Butter Chocolate Chip Cookies
• Matcha White Chocolate Cookies
• Caramelized White Chocolate Mousse Cups
• Dulce de Leche Cookie Bars

Frequently Asked Questions

Can I brulee the cookies without a kitchen torch?

Yes, you can use your oven’s broiler instead. Place the sugar-topped cookies on a baking sheet and put them under the broiler on the top rack for about 1 to 2 minutes, watching them very closely so the sugar melts and turns amber without burning.

Just keep in mind that the broiler can soften the cookies a bit since it adds heat to the whole cookie, while a torch only hits the top. If you bake often, a small kitchen torch is a worthy investment for this recipe.