Crème Brûlée Cookies
Crème brûlée cookies bring the delightful flavors of the classic dessert into a convenient cookie form, featuring a crispy, sugary topping and a rich, creamy interior.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- 1 cup granulated sugar Used for sweetness.
- 2 large eggs Add one at a time while mixing.
- 1 tablespoon vanilla extract For rich flavor.
- 3 cups all-purpose flour Spoon and level for accurate measurement.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar, packed Fold in at the end.
For topping
- Extra granulated sugar for topping Sprinkle a thin layer on top of warm cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Avoid over-mixing.
- Fold in the packed brown sugar until evenly distributed throughout the dough.
- Scoop the dough onto the prepared baking sheet, using about 2 tablespoons of dough for each cookie, leaving space between each scoop.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, but the centers are still soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- While the cookies are still warm, sprinkle a thin layer of extra granulated sugar on top of each cookie.
- Using a kitchen torch, carefully caramelize the sugar until it forms a beautiful golden crust.
- Allow the cookies to cool completely before serving.
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Notes
Store crème brûlée cookies in an airtight container at room temperature for up to a week. For longer shelf life, freeze cookies without caramelizing the sugar, thaw, and caramelize before serving. Experiment with variations like chocolate, citrus zest, or nuts to switch things up.