Irresistible Crème Brûlée Cookies are the perfect treat for anyone who craves the delightful combination of a classic crème brûlée and a chewy cookie. These cookies transform two beloved desserts into one irresistible creation, adding a unique touch that will surprise and delight your family and friends. Perfect for special occasions or an indulgent afternoon snack, these cookies are sure to become a new favorite in your baking repertoire.
Irresistible Crème Brûlée Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crème Brûlée Topping
- 1/2 cup heavy cream Can replace with half-and-half, but richness may vary.
- 1/4 cup brown sugar Dark brown sugar can deepen the flavor.
- 1 tablespoon cornstarch
Instructions
Preparation & Mixing
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the vanilla extract and egg, then beat until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Shaping & Baking
- Shape the dough into small 1-inch balls and place them on the prepared baking sheet with about 2 inches apart.
- Flatten each dough ball into a thick disk to help maintain shape while baking.
- Bake for 10 to 12 minutes, or until edges are golden and centers feel set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preparing Topping
- In a saucepan over medium heat, heat the heavy cream until it starts to simmer.
- Mix the brown sugar and cornstarch in a bowl, then whisk into the simmering cream until thickened (about 2-3 minutes).
- Let the mixture cool slightly before topping the cookies.
Finishing Touch
- Spoon the crème brûlée topping onto each cookie generously.
- Broil for 1 to 2 minutes or until the topping is golden and caramelized.
- Let the cookies cool down before serving.
Notes
Why make these cookies at home?
Not only are they delicious, but they also combine a familiar cookie base with the creamy, caramelized topping that defines crème brûlée. With every bite, you’ll experience a delightful crunch followed by a smooth, rich flavor. These cookies are versatile—it might be the perfect dessert for holiday gatherings, a cozy afternoon treat, or even an impressive addition to a bake sale.
“Truly a game changer! These cookies have become my go-to dessert; everyone loves the crispy caramel top and the soft, flavorful cookie underneath!” – Inspired Baker, Instagram
How to Make Irresistible Crème Brûlée Cookies
Making these delectable cookies is simpler than you might think! In just a few steps, you’ll combine all the elements to serve up a tasty treat that embodies the spirit of crème brûlée. Expect a delightful blend of flavors and textures that are sure to impress.
What You’ll Need
To create these irresistible cookies, gather the following ingredients:
- 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
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
These ingredients come together to create a cookie that’s both comforting and extravagant, perfect for any sweet tooth.
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper, ensuring your cookies won’t stick.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
Add vanilla extract and the large egg into the mix, continuing to beat until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients into the wet mixture, stirring until completely incorporated.
Shape the dough into small 1-inch balls and place them on the prepared baking sheet, leaving a space of about 2 inches between each cookie.
Flatten each dough ball into a thick disk, this will help create a nice shape when baked.
Bake for approximately 10 to 12 minutes or until the edges of the cookies are golden and the centers feel set.
Once the cookies are baked, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the Crème Brûlée Topping:
In a saucepan over medium heat, heat the heavy cream until it reaches a simmer.
Meanwhile, in a bowl, mix the brown sugar and cornstarch, then gradually whisk this mixture into the simmering cream. Stir until the mixture thickens, which should take about 2 to 3 minutes.
Allow this mixture to cool slightly.
Once your cookies have cooled, spoon the crème brûlée topping onto each cookie generously.
To finish, broil the cookies for 1 to 2 minutes, or until the topping is golden and caramelized.
Let the cookies cool down before serving.
Best Ways to Enjoy It
These Irresistible Crème Brûlée Cookies shine on their own, but there are multiple ways to elevate your dessert experience:
- Serve them warm, fresh from the oven, with a scoop of vanilla ice cream on the side.
- Pair with a light coffee or tea for a sophisticated afternoon treat.
- Consider drizzling a bit of chocolate sauce or a fruit coulis for added contrast in flavor.
How to Store & Freeze
To keep your cookies fresh, follow these simple storage tips:
- Store the cookies in an airtight container at room temperature for up to a week.
- For extended freshness, consider freezing the unbaked cookie dough. Simply shape the dough into balls and wrap them tightly in plastic wrap before storing them in the freezer for up to three months. When you’re ready to bake, just bake straight from frozen, adding a couple of extra minutes to the baking time.
Helpful Cooking Tips
- Ensure your butter is at room temperature for easier mixing and a smoother batter.
- If you prefer a softer cookie, slightly underbake them. They will continue cooking on the baking sheet even after you remove them from the oven.
- If you do not have heavy cream, you can use half-and-half, but the caramel topping might be less rich.
Creative Twists
Feel free to experiment with the flavors to create your own version of these cookies:
- Add in a sprinkle of citrus zest for a refreshing touch.
- Swap the vanilla extract for almond or rum extract for a new flavor profile.
- Use dark brown sugar instead of light brown to deepen the caramel flavor.
FAQs
How long does it take to make Irresistible Crème Brûlée Cookies?
The total time from start to finish is about 45 minutes, including baking and cooling.Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that works as a 1-to-1 replacement.What can I use instead of heavy cream for the topping?
Half-and-half can work in a pinch, but for the best results, we recommend sticking with heavy cream for the desired richness.
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