Crème Brûlée Cookies (with a Branding Iron Twist!)
The classic French dessert just got a bold cookie upgrade.
If you’ve ever dreamed of turning crème brûlée into a cookie — you’re not alone. In true Fat and Weird fashion, we decided to take this classic French dessert and give it our signature over-the-top spin. What started as a basic brown sugar cookie dough ended with a pudding-stuffed masterpiece topped with a torched sugar shell. Oh, and we may have tried to brûlée it with a branding iron. Because why not?
Let’s walk you through how this wild cookie came to life and how you can make it at home — fire not included (unless you’re into that).
Ingredients That Bring Crème Brûlée to Life
Instead of a typical sugar cookie base, we built this recipe on a brown sugar dough enriched with vanilla pudding mix and toffee bits. These add buttery caramel notes reminiscent of that crackly brûlée topping.
To get that custard-like core, we froze spoonfuls of prepared vanilla pudding and used those as the cookie's center. You can also mix vanilla pudding with buttercream or mascarpone for an even creamier filling.
The Brûlée Topping: Torch or Branding Iron?
Let’s address the burning question (pun intended): Can you brûlée a cookie with a branding iron?
We tried. It was dramatic. It was hilarious. And honestly? A butane torch works way better.
Once your cookies are baked and slightly cooled, sprinkle the tops with sugar and torch them to caramelized perfection. You’ll get a crunchy shell that cracks when you bite in — just like real crème brûlée.
Full Recipe Overview
Dough Base
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Butter
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Brown Sugar
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Granulated Sugar
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Eggs
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Vanilla Extract
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Vanilla Instant Pudding Mix
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All-Purpose Flour
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Baking Powder + Baking Soda
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Salt
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Toffee Bits
Filling
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Frozen Vanilla Pudding or Pudding Frosting
Topping
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Granulated Sugar (for brûlée)
How to Assemble Crème Brûlée Cookies
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Make the Dough: Cream butter and sugars, add eggs and vanilla, then mix in dry ingredients and toffee bits.
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Stuff the Core: Flatten dough, add a frozen pudding scoop in the center, and seal it up into a ball.
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Chill the Dough: Freeze or refrigerate for at least 1 hour.
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Bake: Bake at 425°F for about 16–20 minutes.
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Brûlée the Top: Sprinkle sugar on the warm cookies and torch until golden and crackly.
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Cool Slightly and enjoy the creamy, gooey center and crisp top.
Behind the Scenes Banter
Between jokes about cowboys, branding irons, and Love Island drama, this cookie session with Aubrie and Brad was pure chaos in the best way. It had been over a month since their last cookie (the viral 100 Grand Cookie), so they were hyped to jump back into the kitchen. Brad may have gone a little rogue with the branding iron, but the result? A burnt-sugar-topped cookie that’s shockingly accurate to crème brûlée in flavor and texture.
What About the Core?
Garrison, the behind-the-scenes hero, whipped up vanilla Jell-O and froze it into molds for stuffing. While Fat and Weird usually uses a shelf-stable frosting core for shipping, you can easily replicate the magic with regular pudding when baking at home.
Final Verdict
Crème Brûlée Cookies may not be a new idea for Fat and Weird, but adding a real brûlée top — and the occasional branding iron — takes this cookie to the next level. It’s nostalgic, indulgent, and wildly fun to make.
Try This at Home
Whether you're baking for a party, a date night, or just to impress yourself, this recipe turns a fancy dessert into a shareable, crave-worthy cookie. Just grab your torch (or leave the branding iron to Brad) and prepare to crack into caramelized bliss.
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