Crème Brûlée Cookie Recipe: Crispy Edges, Gooey Center

If you don’t bake frequently but want a show-stopping cookie, this is the recipe for you. These Crème Brûlée Cookies look elegant yet are simple to prepare: a basic sugar cookie base topped with ready-made vanilla pudding and a sprinkling of granulated sugar. Use a culinary torch to caramelize the sugar until it becomes golden and crisp, then serve immediately.

Part cookie, part rich dessert, these treats are delightful and surprisingly easy. A one-bowl sugar cookie made with melted butter comes together quickly. Top each cooled cookie with instant vanilla pudding, add a spoonful of granulated sugar, and caramelize the surface with a torch for an impressive finish.

These cookies are ideal for holiday trays or any gathering—everyone will assume you spent hours, when in reality the technique is straightforward. If you prefer, you can use your favorite easy sugar cookie recipe that uses melted butter to save time.

The Ingredients

• Butter — 1 stick (4 ounces) unsalted, melted. Melting lets you use chilled or frozen butter.
• Sugar — 2/3 cup (140 grams) granulated sugar for the dough, plus extra for rolling and for sprinkling on top to caramelize.
• Eggs — 2 large egg yolks (reserve the whites for another recipe).
• Vanilla Extract — 1 teaspoon real vanilla (or the same amount of vanilla bean paste).
• Flour — 1 1/4 cups (152 grams) all-purpose flour.
• Baking Soda — 1/2 teaspoon, and 1/4 teaspoon salt.
• Instant Vanilla Pudding — About 8 ounces total (three single-serve refrigerated cups, or prepared from a boxed mix and chilled). You’ll spread roughly 1 cup of pudding across the cookies.

How to Make Crème Brûlée Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a mixing bowl, stir together the melted butter, 2/3 cup granulated sugar, the two egg yolks, and 1 teaspoon vanilla until smooth and combined.

Sprinkle the flour, baking soda, and salt over the mixture and gently stir just until incorporated. Do not overmix.

Press the dough flat in the bowl and divide it roughly in half; each half should yield about nine cookies for a total of 18. Scoop heaping tablespoons of dough, roll into balls, and coat them in extra granulated sugar before arranging them on the prepared sheet.

Bake for 10–11 minutes. The tops will look dry and the cookies will crack as they cool. Allow them to rest on the baking sheet for two minutes, then transfer to a wire rack to cool completely.

Once the cookies are fully cooled, spoon or dollop about a tablespoon of vanilla pudding onto each cookie and spread it toward the edges, leaving a small border so the crust has room to caramelize.

Sprinkle a heaping teaspoon of granulated sugar over each pudding-topped cookie.

Caramelize the sugar with a culinary torch, moving the flame until the sugar melts and forms golden, brittle patches. Work in small batches so the pudding doesn’t warm too much. Serve immediately—the crisp sugar top will soften over time.

These cookies shine when fresh, so torch them just before serving for the best contrast of crunchy top and tender cookie.

Equipment Needed:

• Culinary Torch — A small kitchen torch is the best tool to caramelize the sugar without heating the pudding too much. Avoid the oven broiler, which can melt the pudding before the sugar browns.
• Baking Sheet — Use a light-colored, sturdy cookie sheet for even baking and minimal warping.

Make Ahead and Storage Tips

Serve these cookies immediately after torching to enjoy the crisp crack of caramelized sugar. The crust will soften if left standing.

You can make the cookie dough ahead of time: scoop and freeze dough balls for up to three months. Baked sugar cookies also freeze well, tightly wrapped, for up to three months. For best results, add the pudding and torch the sugar just before serving.

Yield: 18

Creme Brulee Cookies

Crème brûlée style sugar cookies topped with instant vanilla pudding and caramelized sugar.

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Ingredients

• 8 tablespoons (4 ounces) unsalted butter, melted
• 2/3 cup (140 grams) granulated sugar, plus extra for rolling and caramelizing
• 2 large egg yolks (whites reserved for another use)
• 1 teaspoon vanilla extract
• 1 1/4 cups (152 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 individual cups of store-bought refrigerated vanilla pudding (about 8 ounces total)

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Stir together the melted butter, 2/3 cup sugar, egg yolks, and vanilla until well combined.
3. Sprinkle the flour, baking soda, and salt over the mixture and stir just until combined.
4. Press the dough flat in the bowl and divide it in half by eye; each half yields about nine cookies.
5. Roll heaping tablespoon-sized balls of dough, coat in extra granulated sugar, and space evenly on the prepared baking sheet.
6. Bake 10–11 minutes until the tops look dry. Let rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
7. Once cool, place a dollop of vanilla pudding on each cookie and spread it toward the edge, leaving a border.
8. Sprinkle at least 1 teaspoon granulated sugar on each cookie and caramelize with a culinary torch in small batches.
9. Torch until the sugar is melted and golden brown. Serve immediately to preserve the crisp sugar top.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving:
Calories: 105
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 131mg
Carbohydrates: 10g
Fiber: 0g
Sugar: 2g
Protein: 2g