Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ¼ cup (50g) granulated sugar, for sprinkling

Instructions:

  1. Make the Cookie Dough: Cream together butter and sugars. Beat in egg and vanilla. Gradually add dry ingredients until just combined.
  2. Chill the Dough: Wrap dough and chill for at least 30 minutes.
  3. Make the Custard Filling: Beat cream cheese and sugar until smooth. Beat in egg yolk and vanilla.
  4. Shape the Cookies: Roll dough into small balls (about 1 tablespoon each). Press a well in the center of each ball.
  5. Fill the Cookies: Spoon a small amount of custard filling into each well.
  6. Bake the Cookies: Bake at 350°F (175°C) for 12-15 minutes, or until edges are lightly golden.
  7. Brûlée the Tops (Oven Method): Remove from oven. Increase oven temp to broil. Sprinkle each cookie generously with granulated sugar. Place back under the broiler for 1-2 minutes until sugar melts and caramelizes. WATCH CAREFULLY!
  8. (Optional) Brûlée the Tops (Torch Method): Remove from oven. Sprinkle each cookie generously with granulated sugar. Use a kitchen torch to melt and caramelize the sugar.
  9. Cool and Enjoy: Let cookies cool completely on baking sheets before transferring to a wire rack. The caramel will harden as it cools.