It’s part cookie, part rich dessert, and you’re going to love them! These creme brulee cookies are so impressive on a cookie tray, but no one has to know how easy they are to make! A basic sugar cookie recipe made with melted butter comes together in one bowl in just minutes. Then, use a box of instant pudding to make the custard topping. Simply dip in sugar and torch with a culinary torch, and they’re ready to go! The recipe that I’ve made the most on my site is my easy sugar cookies. I make them often because they use melted butter, which is so much easier than waiting for butter to soften to the perfect temperature on the counter. If you can stir together a box of instant pudding and you own a culinary torch, you can make this!
Equipment Needed:
Culinary Torch - I recommend this culinary torch. It’s easy to use, and be sure to buy an extra can of butane for it. I don’t recommend trying to use the oven broiler instead of a kitchen torch. It will melt the pudding before the sugar can caramelize. Cookie Sheet - I love this cookie sheet for baking cookies. It’s naturally non-stick, will not warp, and is made of light-colored aluminum so it has better heat distribution.
Make Ahead and Storage Tips
Because of the crispy sugar crust on the tops of these cookies, they need to be served quickly after being torched. However, you can make the sugar cookie part ahead of time. Just before serving, dollop on the pudding mixture, and then torch it. The raw cookie dough can be stored in the freezer for up to 3 months. Already baked sugar cookies can be stored flat in the freezer for up to 3 months, if tightly wrapped. Again, the pudding and torching part must be done right before serving.
