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creme brûlée cookie on a cooling rack
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5 from 14 votes

Giant Creme Brûlée Cookie Recipe

A rich and buttery sugar cookie with cream cheese brulee icing and a toasted sugar topping that adds the amazing burned sugar flavor and crisp texture that you have come to expect from creme brulee!
Prep Time30 minutes
Cook Time15 minutes
Chill Time30 minutes
Course: Dessert
Cuisine: amercian
Keyword: Creme Brulee Cookies
Servings: 24 servings (1/2 cookie per serving)
Author: Karli Bitner

Equipment

  • Food Torch for caramelizing the sugar on top

Ingredients

  • 1 1/2 cups salted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1/4 cup canola oil
  • 4 1/2 cups all purpose flour
  • 3 teaspoons baking powder

Creme Brûlée Topping

  • 8 oz cream cheese room temperature
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/3 cup granulated sugar for caramelizing

Instructions

  • Preheat your oven to 350°.
  • In the bowl of a stand mixer, cream together the butter and sugar for 1 minute.
  • Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Mix until well combined.
  • Add in the flour and baking powder. Mix until a soft dough forms.
  • Scoop the cookie dough out in a heaping 1/3 cup portions. Roll into a ball and flatten just slightly. The cookies will spread and flatten as they bake. Repeat with the remaining dough.
  • Arrange on a parchment paper or silicone baking mat covered pan. Place 6 cookies on each tray.
  • Bake at 350° for 14-16 minutes at 350°. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
  • Allow the cookies to cool for at least 20 minutes on the pan before continuing.
  • To make the Creme Brûlée Topping, whip together the room temperature cream cheese and brown sugar until well combined and no longer grainy. This will take about 2-3 minutes.
  • Scrape the sides of the bowl and add in the vanilla extract and powdered sugar. Whip again until smooth.
  • Portion out the topping and spread onto the top of each cookie.
  • Next, measure out the granulated sugar and pour into a small plate.
  • Turn each cookie over and press the topping into the granulated sugar to lightly coat the topping. Repeat with the remaining cookies.
  • Use a food torch to caramelize the sugar on top of each cookie, working slowly until the sugar is golden brown.
  • Allow the sugar to cool down and harden before serving.
  • Store in the fridge.

Notes

A food torch is needed to caramelize the sugar on top of the cookies. I have tried alternative methods (i.e. using the broiler or a lighter) and nothing else worked. 
The cookies taste delicious without the caramelized sugar, but to make them true creme brûlée cookies, you'll want that caramelized sugar on top. 

Nutrition

Calories: 364kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 143mg | Potassium: 113mg | Fiber: 1g | Sugar: 30g | Vitamin A: 511IU | Calcium: 49mg | Iron: 1mg