Go Back
+ servings
cookies on a cream colored surface showing the custard filling in the center

Creme Brûlée Thumbprint Cookies

A soft, chewy chocolate cookie filled with a vanilla custard and bruleed with sugar on top!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: creme brulee, vanilla custard
Servings: 14 cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Calories: 166kcal


  • 1 stick of unsalted butter, room temperature
  • 1 cup Domino® dark brown sugar, packed
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ⅓ cup flour
  • Domino® Golden Sugar, for rolling

Vanilla Custard

  • ¾ cup 2% milk
  • ¼ cup Domino® Golden Sugar, plus more for the top
  • 2 tablespoon flour
  • 1 egg yolk
  • pinch salt
  • ½ tablespoon butter
  • ½ teaspoon vanilla bean paste


  • In a mixing bowl, cream the butter and sugar together just until its combined.
  • With the mixer running on low, add the room temperature egg and vanilla. Mix until completely combined.
  • Add the flour, salt, baking powder, baking soda, and cocoa powder. Mix until just combined.
  • On a parchment lined baking tray, use a heaping tablespoon to scoop the dough into balls. Roll the balls to make them round then gently press your thumb into the center to flatten the cookie and create the center for the filling. Repeat with all of the dough.
  • Pour some of the Domino® Golden Sugar into a small bowl and gently roll each cookie ball completely in the sugar. Place back on the baking tray and freeze for 30 minutes, or until solid.
  • Preheat the oven to 375, bake the cookies for 8 minutes, then remove and place on a wire cooling rack. Carefully, use your thumb to re-indent the cookies after they have puffed up in the oven. Allow to cool completely before moving.

Making the Vanilla Custard

  • In a small pot, add your milk and set it on the stove.
  • Measure out the flour, salt, and sugar into a bowl and set aside. Add your egg yolk to a small bowl and also set aside.
  • Heat the milk over medium low just until it starts to bubble around the edges. Then add your flour, salt, and sugar. Whisk to combine. Put it back on the stove and continue heating on medium low just until it starts to bubble, about 2 minutes.
  • Remove the pot from the heat. Gently whisk your egg yolk and while whisking constantly, slowly pour ⅓. of the milk. Whisk until the egg is combined, then slowly pour the egg and milk mixture back into the pot with the rest of the milk. Whisk constantly.
  • Place the pot back on the stove and heat on medium low until the edges just start to bubble. Remove from the heat and stir in the butter and vanilla. Pour into a bowl or container and allow to cool before using.

Filling the Cookies

  • Fill a small piping bag with the vanilla custard. Cut part of the end of the bag off. Fill the center of each cookie with the custard, then heavily sprinkle the Domino® Golden Sugar on top of the custard. Use a torch to gently melt and caramelize the sugar.
  • Keep in the fridge in an air tight container and enjoy!!!
Serving: 1g | Calories: 166kcal | Carbohydrates: 23.1g | Protein: 2.5g | Fat: 7.7g | Saturated Fat: 4.7g | Cholesterol: 43mg | Sodium: 121mg | Potassium: 95mg | Fiber: 0.9g | Sugar: 13.4g | Calcium: 35mg | Iron: 1mg
Did you make this recipe? Tell us how you liked it in the comments section below!