Irresistible Crème Brûlée Cookies
A delightful twist on the classic dessert, these cookies feature rich vanilla flavors and a satisfying crunch from caramelized sugar on top.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for best results.
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crème Brûlée Topping Ingredients
- 1/2 cup heavy cream Heat until simmering.
- 1/4 cup brown sugar
- 1 tablespoon cornstarch Can substitute with all-purpose flour.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the vanilla extract and the egg to the butter-sugar mixture, continuing to beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms.
- Shape the dough into small 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a spoon or your fingers to flatten each dough ball into a thick disk.
Baking
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
- Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Crème Brûlée Topping
- In a small saucepan, heat the heavy cream over medium heat, stirring until it begins to simmer.
- In a separate bowl, combine the brown sugar and cornstarch, then slowly whisk this mixture into the simmering cream.
- Continue cooking over medium heat for 2 to 3 minutes until thickened slightly, then remove from heat and cool.
- Once the cookies are cool, spoon some crème brûlée mixture onto each cookie.
- Broil the cookies for 1 to 2 minutes until the topping turns golden and caramelized.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Add the crème brûlée topping just before serving to maintain its crispness.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 75mgSugar: 8g
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