Crème Brûlée Cookies Recipe: Caramelized Sugar-Topped Cookie Treat

If you don’t bake often but want an impressive cookie, this recipe is perfect. These Crème Brûlée Cookies look elegant but are essentially simple sugar cookies topped with instant vanilla pudding and a sprinkle of granulated sugar. Use a culinary torch to caramelize the sugar until it forms a golden, crisp crust, and serve the cookies right away.

Part cookie, part rich dessert, these treats are surprisingly easy and make a beautiful addition to any cookie tray.

The base is a straightforward sugar cookie made with melted butter so it comes together quickly in one bowl. The custard topping is simply ready-made vanilla pudding. After baking and cooling, spoon the pudding on top, dust with sugar, and caramelize the surface with a torch for that classic crisp finish.

The Ingredients

• Butter – 1 stick (4 ounces) unsalted butter, melted.
• Sugar – 2/3 cup (140 grams) granulated sugar for the dough, plus extra for rolling and for caramelizing the tops.
• Eggs – 2 large egg yolks (reserve whites for another use).
• Vanilla Extract – 1 teaspoon real vanilla extract or vanilla bean paste.
• Flour – 1 1/4 cups (152 grams) all-purpose flour.
• Baking Soda & Salt – 1/2 teaspoon baking soda and 1/4 teaspoon salt.
• Instant Vanilla Pudding – About 8 ounces total (roughly three single-serving refrigerated vanilla pudding cups) or prepare a box of instant pudding and chill before using.

How to Make Crème Brûlée Cookies

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

Combine the melted butter, 2/3 cup sugar, the two egg yolks, and the teaspoon of vanilla in a bowl. Stir until smooth and well combined.

Sprinkle the flour, baking soda, and salt over the wet mixture, and mix just until everything comes together. Do not overmix.

Press the dough flat in the bowl and divide it into two roughly equal portions. Each half yields about nine cookies, for a total of 18.

Scoop heaping tablespoon-sized portions, roll each into a ball, then roll in granulated sugar and place on the prepared baking sheet, spaced evenly.

Bake for 10–11 minutes, until the tops look dry. The cookies will crack more as they cool.

Once cool, spoon a small amount of vanilla pudding onto each cookie and gently spread it, leaving a small border around the edge.

Sprinkle about a teaspoon of granulated sugar over each pudding-topped cookie. Using a culinary torch, caramelize the sugar until it turns golden and crisp in spots. Work in small batches for best results.

Serve immediately — the caramelized crust softens over time, so these are best enjoyed fresh from the torch.

Equipment Needed:

• Culinary Torch – A handheld torch is ideal for achieving the crisp caramelized top; avoid using the oven broiler, which can melt the pudding before the sugar browns.
• Cookie Sheet – Use a light-colored, sturdy cookie sheet with even heat distribution for best baking results.

Make Ahead and Storage Tips

Because the caramelized sugar topping loses its crispness, these cookies should be finished and served immediately after torching.

You can prepare the cookie dough ahead of time and freeze it for up to three months. Baked plain sugar cookies (without pudding and torching) can also be frozen flat for up to three months if tightly wrapped. When ready to serve, thaw or bake the cookies, add the pudding, and caramelize the sugar just before serving.

Note: The pudding and torching are best done right before serving to preserve the signature crisp topping.

Yield: 18

Creme Brulee Cookies

Creme brulee 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 topping
• 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
• About 3 individual cups of refrigerated vanilla pudding (approximately 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, divide into two portions by eye, and portion into about 18 tablespoon-sized balls.
5. Roll each ball in granulated sugar and place on the prepared baking sheet.
6. Bake 10–11 minutes until the tops look dry. Let rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
7. When cookies are cool, place a dollop of vanilla pudding on each and spread it, leaving a small border.
8. Sprinkle at least 1 teaspoon of granulated sugar on top of each pudding-topped cookie.
9. Use a culinary torch to caramelize the sugar until golden and crisp. Serve immediately.

Nutrition Information:

Yield:

18

Serving Size:

1

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