Cheesecake Cookies Recipes Creme Brulee Cheesecake Cookies
I tested a batch for friends and the tray came back empty in five minutes. We start with soft cookie dough, then add a silky cheesecake center, then kiss the tops with caramel sugar. That crack when you tap a spoon feels like a tiny drum roll. This lives next to my Cheesecake Cookies Recipes binder tag, and yes, I keep a binder.
I learned the trick from a pastry cook who swore by small circles of cold filling. The dough holds shape, the centers stay creamy, and the sugar melts clean. If you love an easy creme brulee recipe simple vibe but want cookies, this hits the spot. It tastes like a cafe dessert, yet we make it on a Tuesday.
You can play with flavors. Try a riff that hints at creme brulee donut recipe ideas, or fold in a spoon of strawberry jam to nod at strawberry cheesecake cookies recipes. Keep notes if you like cream cheesecake recipes, plan a few coco runs for chocolate cheesecake recipes, and save this as your forever recipe for cheesecake. I bake, we share, life feels calm and sweet.
Servings: 24 cookies
Ingredients
For the Cookie Base
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 10 tbsp unsalted butter room temp
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese room temp
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
For the Brulee Topping
- 1/2 cup granulated sugar
Instructions
For the Cheesecake Filling
- Line a small tray with parchment. Beat cream cheese with sugar until smooth. Beat in egg yolk and vanilla. Scoop 24 small teaspoons of filling onto the tray. Chill until firm.
For the Cookie Base
- Heat oven to 350 F. Line two baking sheets with parchment.
- Whisk flour with baking powder and salt.
- Cream butter with sugar until light. Mix in egg and vanilla. Fold in dry mix until a soft dough forms.
To Shape and Bake
- Portion 24 balls of dough. Press a deep well in each ball. Nestle one cold cheesecake scoop into each well. Pinch edges to hug the filling, leaving the top mostly exposed.
- Bake 12 to 14 minutes until the edges set and the tops just look matte. Cool on the pan 10 minutes, then move to a rack.
To Brulee
- When cookies are cool, spoon a thin, even layer of sugar on each top. Torch the sugar until it melts and turns amber. Let the shells firm, then serve.