Step 1: Make the Cookie Dough

1. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed for 2-3 minutes, or until light and fluffy. This helps create a soft, tender cookie.
2. Add the Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will give the cookies structure and help them rise slightly.
4. Add the Dry Ingredients to the Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 20 minutes. Chilling the dough helps it firm up, making it easier to shape into cookies and preventing the cookies from spreading too much during baking.

Step 2: Prepare the Custard Filling

1. Beat the Cream Cheese and Sugar: In a small mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This mixture will form the creamy center of each cookie, mimicking the custard in traditional crème brûlée.
2. Add the Egg Yolk and Vanilla: Add the egg yolk and vanilla bean paste (or vanilla extract) to the cream cheese mixture, blending until smooth and well combined.
3. Set Aside the Filling: Once the filling is smooth and creamy, set it aside. You’ll spoon a small amount into the center of each cookie before baking.

Step 3: Shape and Fill the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Form the Cookie Balls: Using a tablespoon or small cookie scoop, scoop the chilled dough and roll it into balls about 1 inch in diameter. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
3. Create Indentations: Use your thumb or the back of a small spoon to press an indentation into the center of each cookie. This indentation will hold the custard filling, so make sure it’s deep enough to contain about 1/2 teaspoon of filling.
4. Fill with Custard: Spoon about 1/2 teaspoon of the custard filling into the indentation in each cookie. Be careful not to overfill, as the filling may spread slightly during baking.

Step 4: Bake the Cookies

1. Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops are just beginning to turn golden. The cookies should be soft in the center but firm around the edges.
2. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The filling will set as the cookies cool.

Step 5: Brûlée the Topping

1. Sprinkle Sugar on Top: Once the cookies are completely cool, sprinkle a thin, even layer of granulated or raw sugar over the custard filling on each cookie. The sugar will caramelize to form the classic brûlée topping.
2. Caramelize the Sugar: Use a kitchen torch to carefully caramelize the sugar on top of each cookie. Hold the torch a few inches from the sugar and move it in small circles until the sugar melts and turns golden brown. If you don’t have a torch, you can briefly place the cookies under the broiler in your oven, but keep a close eye to prevent burning.
3. Let the Topping Set: Allow the caramelized sugar to cool and harden for a minute or two, forming a crispy brûlée layer.

Step 6: Serve and Enjoy

1. Serve the Cookies: Serve the Crème Brûlée Cookies immediately after caramelizing the sugar for the best texture. The contrast between the creamy custard filling and the crispy caramelized topping is most pronounced when fresh.
2. Store Leftovers: Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. The brûlée topping may soften slightly over time, but the cookies will still be delicious.