Description
These Irresistible Creme Brûlée Cookies combine the rich, creamy flavor of classic crème brûlée with the delightful texture of a buttery cookie. Topped with a luscious caramelized sugar crust, these cookies offer a perfect balance of softness and crunch, making them an elegant treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 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
Creme Brûlée Topping
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Vanilla and Egg: Add the vanilla extract and the large egg to the butter-sugar mixture, then continue to beat until all ingredients are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms and all components are well combined without overmixing.
- Shape Dough Balls: Form the dough into small 1-inch balls and place them on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
- Flatten Dough Balls: Gently flatten each dough ball into a thick disk using the back of a spoon or your fingers, creating a base suitable for the topping.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and cookie centers have set but remain soft.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which prevents the topping from melting prematurely.
- Heat Heavy Cream: While cookies cool, heat the heavy cream in a small saucepan over medium heat, stirring occasionally, until it begins to simmer gently.
- Combine Brown Sugar and Cornstarch: In a small bowl, mix brown sugar and cornstarch, then slowly whisk this mixture into the simmering cream to prevent lumps and combine thoroughly.
- Thicken Creme Brûlée Mixture: Continue to cook the cream mixture over medium heat for 2 to 3 minutes until it thickens slightly into a creamy topping consistency.
- Cool Topping: Remove the saucepan from heat and allow the topping to cool for several minutes so it is easier to spoon onto the cookies without running.
- Add Topping to Cookies: Spoon a small amount of the cooled creme brûlée mixture onto each completely cooled cookie evenly to prepare for caramelization.
- Caramelize Topping: Place the topped cookies under the oven broiler for 1 to 2 minutes, watching closely until the topping turns golden brown and caramelized, mimicking traditional creme brûlée crust.
- Set Caramelized Topping: Remove the cookies from the oven and allow the caramelized topping to cool and set before serving to ensure the perfect texture.
Notes
- Ensure the cookies are completely cool before adding the creme brûlée topping to prevent melting.
- Watch closely while broiling as the topping can burn quickly.
- You can use a kitchen torch instead of a broiler to caramelize the topping for more control.
- Store cookies in an airtight container to maintain freshness, but add topping just before serving for best texture.
