Description
Delight in the rich and creamy flavors of Crème Brûlée Cookies, featuring a buttery cookie base filled with smooth custard and topped with a perfectly caramelized sugar crust. This recipe combines the classic French dessert’s luxurious custard and caramelized sugar topping with a soft, tender cookie for an irresistible treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Custard Filling
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Brûlée Topping
- 1/4 cup granulated sugar
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat to prevent sticking.
- Make the custard filling: Warm the heavy cream and granulated sugar together until the sugar dissolves, then whisk in the egg yolk and vanilla extract until smooth. Set this mixture aside to cool slightly.
- Prepare the cookie dough: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add in the two large egg yolks and vanilla extract, mixing thoroughly. Gradually add the all-purpose flour, baking powder, and salt, mixing until a soft dough forms.
- Form the cookies and add filling: Roll the dough into small balls and place them onto your prepared baking sheets. Use your thumb or a small spoon to make indentations in the center of each dough ball. Carefully fill each indentation with a spoonful of the prepared custard mixture.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the cookie edges are lightly golden and the custard is set. Remove from oven and let cool on the baking sheet.
- Add brûlée topping and caramelize: Once the cookies have cooled, sprinkle the top of each custard-filled center with granulated sugar. Use a culinary blow torch to caramelize the sugar evenly until it forms a golden, crunchy brûlée crust.
- Serve and enjoy: Allow the caramelized sugar to harden for a minute, then serve and enjoy your decadent Crème Brûlée Cookies with their creamy filling and crisp caramel topping!
Notes
- Use a blow torch carefully to avoid burning the sugar or the cookie.
- The custard filling should be slightly cool before adding to prevent melting the cookie dough.
- These cookies are best enjoyed the same day they are made to maintain the crisp brûlée topping.
- Ensure the cookie indentations are deep enough to hold the custard without spilling during baking.
- You can substitute vanilla extract with vanilla bean paste for an extra intense flavor.
