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Creme Brûlée Cookies

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Crème Brûlée Cookies combine the rich flavors of traditional crème brûlée with the delightful texture of a cookie. Here’s a recipe to make approximately 16 cookies

Ingredients

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For the Cookies:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups (350g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Custard Filling:

  • ½ cup (120ml) heavy cream
  • ¼ cup (50g) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract

For the Topping:

  • ½ cup (100g) granulated sugar

Instructions

  1. Prepare the Cookie Dough:
    • In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
    • Beat in the eggs one at a time, followed by the vanilla extract.
    • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
    • Cover the dough and refrigerate for at least 30 minutes to prevent spreading during baking.
  2. Bake the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Using a cookie scoop or tablespoon, portion out the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheet.
    • Press the center of each dough ball with your thumb to create a small indent (this is where the custard will go).
    • Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked—that’s okay!
    • Remove the cookies from the oven and gently reinforce the indent with the back of a spoon while they’re still warm.
    • Let the cookies cool completely on a wire rack.
  3. Prepare the Custard Filling:
    • In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer (do not let it boil).
    • In a bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
    • Slowly pour the hot cream into the egg mixture, whisking constantly to temper the eggs.
    • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes).
    • Remove from heat and stir in the vanilla bean paste or vanilla extract.
    • Allow the custard to cool slightly before using.
  4. Assemble the Cookies:
    • Once the cookies and custard have cooled, spoon a small amount of custard into the indent of each cookie, spreading it slightly but keeping it within the indent.
    • Place the filled cookies on a baking sheet.
  5. Caramelize the Sugar Topping:
    • Sprinkle a generous amount of granulated sugar over the custard-filled center of each cookie.
    • Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep amber color, forming a hard shell. If you don’t have a kitchen torch, you can place the cookies under a broiler for a few minutes, watching closely to prevent burning.
  6. Serve:
    • Allow the caramelized sugar to harden for a minute or two.
    • Serve the cookies immediately to enjoy the contrast between the crisp caramel topping, creamy custard, and soft cookie base.

Notes

  • These cookies are best enjoyed fresh, as the caramelized sugar topping may soften over time.
  • If preparing in advance, store the baked cookies and custard separately. Assemble and caramelize just before serving.

Find it online: https://recipe.newsvks.com/creme-brulee-cookies/