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Ultimate Irresistible Creme Brulee Cookies: Must-Try Recipe!

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Experience a delightful mash-up of classic creme brulee flavors in a chewy cookie form. These cookies are uniquely decadent and perfect for any occasion!

Ingredients

Scale
  • 1 cup Unsalted Butter, softened to room temperature
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 1 whole Egg
  • 2 Egg Yolks
  • 1 tablespoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 8 oz Cream Cheese (full-fat), softened to room temperature
  • 1 cup Powdered Sugar (Confectioners' Sugar)
  • 1/4 cup Heavy Cream
  • Extra Granulated Sugar for Topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  3. Beat in the whole egg, then the two extra egg yolks, one at a time, mixing well after each addition. Stir in the pure vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain.
  6. Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Once chilled, scoop rounded tablespoons of dough (about 1.5 ounces each) and place them about 2 inches apart on your prepared baking sheets. Gently flatten each ball of dough slightly.
  8. Use the back of a teaspoon or a small measuring spoon to create a shallow indent in the center of each flattened cookie dough ball.
  9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
  10. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies are cooling, in a medium bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the heavy cream and vanilla extract until the mixture is light, fluffy, and well combined.
  12. Once the cookies are completely cool, spoon or pipe about 1-2 teaspoons of the cream cheese filling into the indent of each cookie.
  13. Sprinkle a generous pinch (about 1/4 teaspoon) of granulated sugar evenly over the cream cheese filling on each cookie. Using a kitchen torch, carefully caramelize the sugar until it melts and turns into a beautiful, amber-colored, crisp crust.
  14. Serve immediately to enjoy the satisfying crack of the caramelized sugar.

Nutrition

Keywords: Chilling the cookie dough is crucial to prevent excessive spreading. Ensure all ingredients are at room temperature for the best results.

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