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Crème Brûlée Cookies

These Crème Brûlée Cookies combine the elegance of the classic French dessert with the comfort of soft, chewy homemade cookies. Each buttery vanilla cookie is topped with a thin layer of caramelized sugar that hardens into a crisp, crackly crust—just like traditional crème brûlée. Perfect for parties, holidays, or whenever you want gourmet cookies at home, this simple cookie recipe delivers bakery-style results with minimal effort. If you love easy homemade cookies with a unique twist, this recipe will quickly become one of your favorites.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 18 Cookies
Ingredients Method Notes

Ingredients
  

  • For the Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the Brûlée Topping
  • ½ cup granulated sugar for caramelizing

Method
 

  1. Prepare the Dough
  2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until just combined.
  5. Chill
  6. Cover dough and refrigerate for at least 30 minutes. This helps control spreading and improves texture.
  7. Bake
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop dough into evenly sized balls and place on prepared baking sheets.
  10. Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
  11. Allow cookies to cool completely before adding the topping.
  12. Create the Brûlée Topping
  13. Sprinkle about 1 teaspoon of granulated sugar evenly over each cooled cookie.
  14. Using a kitchen torch, carefully heat the sugar until it melts and turns golden brown.
  15. Let the caramelized sugar harden for 2–3 minutes before serving.
  16. (If you don’t have a torch, place sugar-topped cookies under the broiler for 1–2 minutes, watching closely.)

Notes

Let cookies cool fully before caramelizing.
Use fine granulated sugar for even melting.
Keep the torch moving to prevent burning.
Store cookies without topping for up to 4 days.
Add and torch sugar just before serving for best texture.
Freeze baked cookies (without topping) for up to 2 months.