Description
These irresistible Crème Brûlée Cookies combine the rich, creamy indulgence of classic crème brûlée with the crisp, buttery texture of a perfectly baked cookie. Topped with a luscious caramelized sugar crust, they make for an elegant dessert or a delightful treat any time of day.
Ingredients
Scale
Cookie Dough
- 225 g unsalted butter, softened
- 200 g granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 250 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
Crème Brûlée Topping
- 120 ml heavy cream
- 50 g brown sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven: Preheat your oven to 175°C (347°F) and line a baking tray with parchment paper to prepare for baking the cookies.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add vanilla and egg: Incorporate the vanilla extract and the egg into the creamed butter mixture, beating thoroughly until everything is well combined and the texture is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until a uniform dough forms, avoiding overmixing for tender cookies.
- Shape the cookies: Portion the cookie dough into balls approximately 2.5 cm in diameter and place them on the prepared baking tray, spacing them about 5 cm apart to allow room for spreading.
- Flatten dough balls: Using the back of a spoon, gently press down each dough ball into a thick disk shape to ensure even baking.
- Bake the cookies: Place the tray in the preheated oven and bake for 10–12 minutes until the edges turn golden and the centers are set but still soft.
- Cool cookies: Let the cookies cool on the baking tray for 5 minutes before transferring them carefully to a wire rack to cool completely.
- Simmer heavy cream: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer, stirring regularly to prevent scorching.
- Prepare brûlée mixture: Whisk together brown sugar and cornstarch in a small bowl. Slowly add this mixture to the simmering cream, whisking constantly to prevent lumps. Cook for an additional 2–3 minutes until the mixture slightly thickens. Remove from heat and allow to cool slightly.
- Top the cookies: Spoon a small amount of the crème brûlée cream mixture onto each cooled cookie evenly.
- Caramelize the topping: Place the cookies under the oven broiler for 1–2 minutes. Watch closely until the topping caramelizes and forms a golden, crisp sugar crust.
- Set final topping: Allow the caramelized topping to cool and harden completely before serving to enjoy the signature crème brûlée crunch.
Notes
- Ensure the butter is softened but not melted to achieve the best cookie texture.
- Keep an eye on the cookies while broiling to prevent burning the caramelized sugar.
- Use parchment paper or a silicone baking mat to avoid sticking and easy cleanup.
- For extra flavor, try adding a pinch of sea salt on top of the caramelized topping before it sets.
- Cookies can be stored in an airtight container for up to 3 days, but topping is best freshly caramelized.
