Crème Brûlée Cookies
Crème Brûlée Cookies offer a delightful twist on the classic dessert, combining rich vanilla and caramel flavors with a chewy, buttery cookie texture.
Ingredients
Core Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar Plus an additional cup for the topping.
- 1 cup brown sugar, packed Adds moisture and flavor.
- 2 large eggs Should be at room temperature.
- 2 teaspoons vanilla extract Infuses the cookies with flavor.
- 3 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon salt Balances sweetness.
Topping
- 1 cup granulated sugar For caramelizing on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with both granulated and brown sugars until light and fluffy, about 3 minutes.
- Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined to avoid overmixing.
Baking
- Scoop tablespoon-sized balls of dough onto the lined baking sheet, leaving room for spreading.
- Bake in the preheated oven for about 10-12 minutes until edges are golden and centers are soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Caramelization
- Sprinkle a thin layer of granulated sugar on top of each cookie.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Let cookies rest briefly to set the sugar before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature for 3-5 days. For best results, caramelize the top just before serving. You can freeze the cookies after baking and caramelize them when ready to serve.