Creme Brulee Cookies

Creme Brulee Cookies |

These Creme Brulee Cookies are fantastically easy and equally delicious. Bite sized clusters of gooey creme brûlée goodness!

These cookies are a bit of a departure for me…

See, I don’t love Creme Brulee.


I am not really a fan of anything custardy or pudding-ish.

It’s the texture, man.


But after having a version of these cookies in NY last week I thought.. maybe I haven’t given creme brulee it’s fair due.

And what I’ve found is that custard in teaspoon sized amounts is good.

The perfect amount, really.


And it’s especially ok, when it’s sitting on a sugar cookie with a crackly sugar crust.

How to Make Creme Brulee Cookies

Creme Brulee Cookies | www.cookiesandcups.comThese are totally easy…

First make your simple “Creme Brulee”.  I actually made a quick version using instant pudding mix.  Feel free to make a from scratch version as well…OR I have seen these Instant Creme Brulee packages in the supermarket as well!  They would work great!

First just make your simple sugar cookie dough, and roll it into balls…

Creme Brulee Cookies |

As soon as they are baked make a small indentation in the top of the cookie…Creme Brulee Cookies | www.cookiesandcups.comSpoon about a teaspoon dollop of the prepared creme brulee into the top of the cookie.

Creme Brulee Cookies |

Then sprinkle it with your sugar.  Use Sugar in the Raw or light brown sugar.Creme Brulee Cookies |

Then pop them back under the broiler for about 30 seconds until the sugar gets slightly burnt.  You could also use a kitchen torch for this too!  I tried it both ways!Creme Brulee Cookies |

Torch Your Creme Brûlée Cookies for Crunchy Effect

Just know that if you broil your cookies, the crunchy sugar will dissolve if left out for any length of time… if you really want the crunchy effect, torch your sugar right before serving.

Either way they still taste great!

Creme Brulee Cookies |



Creme Brulee Cookies

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: French


These Creme Brûlée Cookies are fantastically easy and equally delicious. Bite sized clusters of gooey creme brûlée goodness!


Creme Brulee

  • 1 cup cold whole milk
  • 1/2 cup cold half & half
  • 1 pkg. (4-serving size) Vanilla or French Vanilla Instant pudding
  • 1/2 cup Sugar in the Raw or light brown sugar, reserved


  • 1 1/2 cups granulated sugar
  • 1 1/3 cups butter, room temperature
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 1/2 cups flour


Creme Brulee

  1. Pour milk and half & half into a medium sized bowl. Add dry pudding mix and whisk together until well blended and thickened. Pour into a shallow dish and refrigerate at least 30 minutes until thick.


  1. Preheat oven to 350°
  2. Line a baking sheet with parchment or a silicone baking sheet. Set aside.
  3. In bowl of stand mixer cream butter sugar together for 2 minutes until well combined. Add in eggs and vanilla and mix until incorporated and smooth.
  4. Add in baking powder and salt, mix well.
  5. Turn mixer to low and add flour, mixing until combined.
  6. Roll dough into 2 inch balls and place on baking sheet about 2 inches apart.
  7. Bake for 10-12 minutes until edges are just golden.
  8. Remove from oven and immediately make an indentation with a spoon in the top of the cookie.
  9. Place approximately 1 teaspoon of creme brulee in the indentation. Sprinkle with reserved Sugar in the Raw or brown sugar.
  10. Turn oven to broil.
  11. Place cookies under the broiler for approximately 30 seconds until the sugar browns and crystallizes.
  12. You could also use a kitchen torch to do this.


Please note that the burnt sugar topping will dissolve the longer these cookies sit, so if you would like them to have that crispy top, sprinkle with sugar and broil immediately before serving.

Store in refrigerator, airtight for up to 3 days.

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54 Responses

  1. How fun! I think I saw a blog post or an IG post of Amanda’s and she mentioned creme brulee cookies on that trip and wow, how creative & fun. I don’t love custard/pudding either. I am really finnicky and picky about textures and if/when I like things and for desserts, I prefer to chew. Not a huge ice cream person either. Anyway, great cookies and great way to recreate them!

  2. Dale


    I don’t like many food blogs, but I do enjoy 2 of them. I really like yours and “Cooking With Mr. C.” on Facebook. Between the two of you, I get so many ideas.
    Keep those recipes coming.


  3. I made these cookies, and they’re great! but the recipe made nearly double what it said it would! I ended up with 47 cookies, and I ate some of the batter, so I imagine it made closer to 50.

    1. Shelly

      I use a large cookie scoop when making cookies, so most likely it was just a sizing issue. But, I can’t argue with more cookies!! 🙂

  4. jesse

    these are so cute and so i tried them and i dont know what i did but i ended up with one big cookie! they all just melted into one and i dont know what i did! still tasty though

  5. Rose

    Hey Shelly! My 17 yr. old daughter just stumbled upon your website a few days ago and she LOVES it! Your recipes along with your quirky sense of humor is great! I am a Pampered Chef Consultant and as a cook myself, I love to meet other people who makes cooking their passion. If you need anything from The Pampered Chef, I’d be glad to help you. 🙂 God bless and Keep cookin!!

  6. Kathleen

    My sonN who is a US Marine found your blog and emailed it to me. I made these today and was a bit worried about the high altitude as we live in Northern Utah. Perfect recipe! !! Bryston is home on leave and ate them still warm after I finally had a use for my kitchen torch! THANK YOU!!!

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