Delish Creme Brulee Cookies – Creamy, Crispy Treat

I still remember the first time I tried creme brulee at a fancy restaurant. That crack of the caramelized sugar, the silky custard underneath – I was hooked. But let's be real, making creme brulee at home can be a bit fussy with all that water bath and torch business. So, I thought, why not turn all that flavor into a cookie?

These Delish Creme Brulee Cookies have everything you love about the classic dessert: a rich, creamy vanilla custard center, but in a sturdy cookie that you can actually pick up and dunk in your coffee. The best part? That crackly caramelized top that gives you the same satisfying crunch, but without the torch. Okay, you can use a torch if you want to feel fancy, but a broiler works just fine.

I've tested these cookies more times than I care to admit, and I've learned a few tricks along the way. So grab your apron, and let's make some magic – I promise you'll be the star of your next get-together.

About the Ingredients

1 1/2 cups (190g) all-purpose flour

The base of the cookie. For a slightly nuttier flavor, you can substitute up to half with whole wheat pastry flour.

1/2 teaspoon baking powder

Helps the cookies rise just a bit. If you're out, you can use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

1/4 teaspoon salt

Balances the sweetness. Use fine sea salt for best results.

1/2 cup (115g) unsalted butter, softened

Use good quality butter for the best flavor. If you only have salted, reduce the added salt to a pinch.

1/2 cup (100g) granulated sugar

For the cookie dough. You can use caster sugar for a finer texture.

1 large egg yolk

Adds richness and helps bind the dough. Save the white for an omelet or meringue.

1 teaspoon vanilla extract

The star flavor. Use pure vanilla extract, not imitation, for the best taste. You can also scrape a vanilla bean into the dough for extra specks.

1/2 cup (120g) mascarpone cheese, softened

This gives the filling that creamy, custard-like texture. If you can't find mascarpone, use full-fat cream cheese softened.

1/4 cup (50g) granulated sugar (for filling)

Sweetens the mascarpone filling. You can use brown sugar for a deeper flavor.

1 large egg yolk (for filling)

Helps thicken the filling during baking. Make sure it's at room temperature to avoid curdling.

1/2 teaspoon vanilla extract (for filling)

Enhances the vanilla flavor. You can also add a pinch of nutmeg for a warm note.

Coarse sugar (turbinado or demerara) for topping

This creates that crackly crust. If you don't have coarse sugar, crush a sugar cube or use regular sugar mixed with a little cinnamon.

Tips & Tricks

Don't overmix the dough

Overworking the flour develops gluten, making cookies tough. Mix just until no streaks of flour remain.

Chill the dough

Chilling the dough for at least 30 minutes prevents spreading and makes the cookies easier to handle. If you skip this, your cookies will be flat and thin.

Broiler watch

When broiling the sugar topping, keep a close eye – it can go from golden to burnt in seconds. Rotate the pan if needed for even browning.

Use a cookie scoop

For uniform cookies that bake evenly, use a medium cookie scoop (about 1.5 tablespoons) to portion the dough.

Step-by-Step Instructions

1. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes. Add the egg yolk and vanilla extract, and beat until combined.

3. Make the Dough

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. Cover the dough and refrigerate for at least 30 minutes.

4. Prepare the Filling

In a small bowl, beat the mascarpone, 1/4 cup sugar, egg yolk, and vanilla extract until smooth. Refrigerate until ready to use.

5. Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

6. Assemble the Cookies

Scoop about 1 tablespoon of dough and flatten it into a disc. Place about 1 teaspoon of filling in the center, then fold the dough around it and roll into a ball. Place on the prepared baking sheet, spacing them about 2 inches apart.

7. Bake the Cookies

Bake for 12-15 minutes, until the edges are lightly golden and the tops look set. The cookies will be soft but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

8. Add the Brulee Topping

Once the cookies are completely cool, sprinkle each with coarse sugar. Place the cookies on a baking sheet and broil on high (about 500°F/260°C) for 1-2 minutes, watching carefully, until the sugar melts and turns amber. Let cool for a few minutes to allow the sugar to harden.

Delicious Variations

Chocolate Brulee Cookies

Add 2 tablespoons of cocoa powder to the flour mixture and use chocolate chips in the filling.

Lavender Honey Brulee Cookies

Infuse the mascarpone filling with 1 teaspoon of dried culinary lavender and replace the sugar in the filling with honey.

Gluten-Free Brulee Cookies

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure.

How to Store Delish Creme Brulee Cookie Recipe

Frequently Asked Questions

I hope you love these Delish Creme Brulee Cookies as much as I do! If you make them, be sure to tag me on social media – I'd love to see your creations. And remember, even if your first batch isn't perfect, you're doing better than you think. Happy baking!

Delish Creme Brulee Cookie Recipe

Delish Creme Brulee Cookie Recipe – buttery cookies with a caramelized sugar crust, just like the classic dessert, in cookie form.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup (120g) mascarpone cheese, softened
• 1/4 cup (50g) granulated sugar (for filling)
• 1 large egg yolk (for filling)
• 1/2 teaspoon vanilla extract (for filling)
• Coarse sugar (turbinado or demerara) for topping

📋 Instructions

1. 1Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. 2Cream Butter and Sugar — In a large bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes. Add the egg yolk and vanilla extract, and beat until combined.
3. 3Make the Dough — Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. Cover the dough and refrigerate for at least 30 minutes.
4. 4Prepare the Filling — In a small bowl, beat the mascarpone, 1/4 cup sugar, egg yolk, and vanilla extract until smooth. Refrigerate until ready to use.
5. 5Preheat Oven — Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. 6Assemble the Cookies — Scoop about 1 tablespoon of dough and flatten it into a disc. Place about 1 teaspoon of filling in the center, then fold the dough around it and roll into a ball. Place on the prepared baking sheet, spacing them about 2 inches apart.
7. 7Bake the Cookies — Bake for 12-15 minutes, until the edges are lightly golden and the tops look set. The cookies will be soft but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
8. 8Add the Brulee Topping — Once the cookies are completely cool, sprinkle each with coarse sugar. Place the cookies on a baking sheet and broil on high (about 500°F/260°C) for 1-2 minutes, watching carefully, until the sugar melts and turns amber. Let cool for a few minutes to allow the sugar to harden.

👨‍🍳 Chef's Note: If you don't have coarse sugar, you can use regular granulated sugar, but it will melt faster and may not give the same crackly texture. For the best results, use turbinado or demerara sugar.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.