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Crème Brûlée Cookies in a ceramic bowl with soft sugar cookie bases topped with a glossy torched caramelized sugar crust.

Crème Brûlée Cookies

A soft, dense vanilla bean cookie topped with a shattering, caramelized sugar shell. These Crème Brûlée Cookies deliver all the elegance of the classic French dessert in a fun, handheld bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American, French-inspired
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter Softened to room temperature
  • ½ cup granulated sugar Plus extra for the caramelized topping
  • ¼ cup powdered sugar Keeps the cookie base incredibly tender
  • 2 large egg yolks Room temperature
  • 1 tablespoon vanilla bean paste Or pure vanilla extract
  • 1 ½ cups all-purpose flour Spoon and leveled
  • ½ teaspoon baking powder For a slight lift
  • ¼ teaspoon salt To balance the sweetness

Equipment

  • 1 Kitchen torch For caramelizing the sugar shell
  • 1 Large baking sheet For baking the cookies evenly
  • 1 Parchment paper To prevent sticking
  • 1 Cookie Scoop For uniform sizing

Method
 

  1. Cream the softened butter, granulated sugar, and powdered sugar in a bowl until fluffy to build the base so it is light.
  2. Mix in the egg yolks and vanilla bean paste until completely smooth to enrich the dough so it tastes like custard.
  3. Fold the flour, baking powder, and salt into the wet mixture until just combined to form the dough so it stays tender.
  4. Chill the dough in the refrigerator for thirty minutes to firm the butter so the cookies do not spread too thin.
  5. Scoop the dough into balls, flatten them slightly on a baking sheet, and bake at 350 degrees for twelve minutes to set the edges.
  6. Let the baked cookies cool completely on a wire rack to firm up the center so they can support the hot sugar.
  7. Spoon an even layer of granulated sugar over the top of each cooled cookie to prepare for caramelization.
  8. Use a kitchen torch to melt the sugar continuously until it bubbles and turns a deep amber color to create the glass shell.

Notes

For the best shattering crunch, apply the sugar in two thin, even layers, torching the first layer slightly before adding the second.