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I believe desserts should be dramatic and slightly embarrassing — like you, at 10 p.m., torch in hand, wearing sweatpants with a stain that tells a story. Also: the idea that a cookie can’t behave like a fancy dessert is wrong. Dead wrong. This is why I made Irresistible Creme Brûlée Cookies (yes, the phrase makes me feel both bougie and unhinged), and yes, they are a mood. Also, if you are here because you clicked over from that wild deviled egg phase (no judgment—I’ve been there), here’s something you might like: deviled eggs that refuse to be humble.

The Time I Turned the Kitchen Into a Science Lab (and Failed)

I have a memory where these cookies smelled like regret and old library books. Not in a good way. There was a batch that snapped like a cracker, not in the charming shortbread way, but in the “someone forgot to love these” way. The caramel top? A sad, glossy puddle that never set (sound of me whispering to it like it’s a sick hamster). And there was that one attempt when the filling sputtered under the broiler and flashed tiny edible fireworks — like, internally dramatic. I can still hear the hissing (or was that my neighbor’s cat?). I learned that butter temperature matters, that sugar will judge you, and that confidence can be baked out of you in 12-minute increments. Also, a detail no one asks for but I will tell you: the smell of burnt sugar later clings to your hair like a judgmental ex. You’re welcome.

Why This Version Finally Feels Like a Real Thing

I stopped treating this like a two-ingredient magic trick and started listening. Emotionally: I got less arrogant (temporarily). Practically: I chilled the dough for exactly the amount of time my patience allows (read: not very long), and I adjusted the torched caramel step so the topping sets without launching you into a smoke alarm symphony. The balance of custardy cream and cookie crunch is what makes my Irresistible Creme Brûlée Cookies sing now — though, full disclosure, they still sometimes croon in the key of “slightly overbaked” depending on the oven mood. Also, I borrowed texture ideas from my banana bread-cookie hybrid experiments (yes, that’s a thing; no, I won’t stop): banana bread chocolate chip cookies. That is to say, I learned from other messy successes.

What You’ll Need (and Why I Kept It Weirdly Simple)

1 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
1/4 cup brown sugar
1 tablespoon cornstarch

Budget note: you don’t need the fanciest vanilla but buy something that smells like it wasn’t born in a warehouse. Texture note: the cream is the diva — if it’s too thin you lose the custard vibe; too thick and it’s like eating pastry glue. Availability: all normal grocery stores have this, unless a meteor hits the sugar aisle.

Cooking Unit Converter

If your brain does math better when someone else does it for you, use the converter below — it will soothe you.

How to Assemble These Little Drama Queens

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.
Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the creme brûlée topping by heating the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.
In a separate small bowl, combine the brown sugar and cornstarch, then slowly add this mixture to the simmering heavy cream, whisking constantly to prevent any lumps.
Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.
Remove the saucepan from the heat and let the mixture cool for a few minutes.
Once the cookies are completely cool, spoon a small amount of the creme brûlée mixture onto each cookie.
Place the cookies under the broiler in your oven for 1 to 2 minutes, keeping a close eye on them, until the creme brûlée topping turns golden and caramelized.
Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.

Non-linear explanation: bake, then wait, then be impatient — then pretend waiting was deliberate. Tip: if you torch the tops, DO IT WITH RESPECT. Or don’t. But I recommend respect. ALWAYS watch the broiler.

Are You Also Living Like This While Baking? (Reader Chat)

Do you rearrange the fridge while cookies bake? I do. Who else pretends their oven is a tiny fireplace for emotional reasons? Tell me your weird multitasking — do you write grocery lists in the toaster manual? Also: have you ever snuck a raw piece of dough and then lied about it? I see you. We are friends. Also, if you are the person who hides classic holiday cookie stories like some people hide heirlooms, I have feelings about classic gingerbread man cookies and we need to talk. What’s your household disaster story? Mine involves a smoke alarm, a toddler, and inexplicable confetti. (Not related, maybe.)

Common Questions, Answered in the Way I Talk to My Mom

Can I make the creme brûlée topping ahead of time? +

Yes, you can — but don’t be smug about it. Make it earlier in the day and keep it chilled; rewarm gently before spooning onto cookies. It won’t be identical to fresh, but it’ll still win applause.

What if my topping doesn’t caramelize under the broiler? +

Either broiler was lying, or you were too timid, or the sugar was wet. Try a culinary torch (yes, buy one), or dust a bit more brown sugar and try again. Stand guard.

Can I freeze the dough? +

Absolutely. Freeze shaped dough balls on a tray, then bag them. Bake from frozen but add 2–3 minutes. You’re welcome.

Are these cookies kid-friendly? +

Yes — unless your kid is suspicious of fancy things or hates caramel (in which case: are we even related?). No alcohol, no weird adult-only nonsense. They’ll gobble them.

How do I store leftovers? +

In an airtight container in the fridge if you want the custard to stay civilized; at room temp if you like rebellion. They keep a couple days; by day three they start telling stories about your baking history.

I keep thinking about how a cookie can be more than carbs and regret — it can be a moment. A small, crunchy, slightly molten moment. And then the neighbor knocks and wants one and I hand them a plate and watch their face do the thing where they consider calling their mother — so maybe that’s the point, or maybe I’m hungry again and should stop. Also, did I mention the torched sugar will stain your spoon if you stir too early and then you have to…