Irresistible Crème Brûlée Cookies
Crème brûlée cookies blend the creamy, custard-like essence of classic crème brûlée with the delightful crunch of cookies, creating a festive treat for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Avoid packing flour into the measuring cup.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1 cup heavy cream Pour evenly into indentations.
- 1/2 cup granulated sugar For caramelizing on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing.
- Scoop tablespoon-sized portions and roll them into balls. Place on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Make a small indentation in the center of each cookie.
- Pour the heavy cream evenly into each indentation.
Baking
- Bake for 12-15 minutes or until the edges start to turn golden brown.
- Allow cookies to cool on the sheet for about 10 minutes.
Caramelizing
- Once cooled, sprinkle granulated sugar evenly over each cookie.
- Using a kitchen torch, caramelize the sugar until crispy and golden. If using an oven, broil for 1-2 minutes, monitoring closely.
- Let the cookies sit until the sugar hardens (10-15 minutes).
Notes
Storify cookies in an airtight container at room temperature for 3-4 days or freeze unbaked cookies for up to three months. Always caramelize sugar topping just before serving for best results.