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Creme Brûlée Cookies

Decadent Creme Brûlée Cookies with a Caramelized Surprise

Indulge in these Creme Brûlée Cookies that combine rich flavors and a crunchy caramelized topping for a delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Add rich moisture and creaminess; substitute with salted butter, reducing added salt.
  • 1 cup granulated sugar Sweetens and aids caramelization.
  • 2 teaspoons vanilla extract Provides depth of flavor.
  • 1 large egg Binds and structures the cookies; can use a flax egg for a vegan alternative.
  • 2 cups all-purpose flour Forms the cookie base; gluten-free flour can be substituted if needed.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1/2 teaspoon salt Enhances flavor; consider omitting if using salted butter.
  • 1 teaspoon ground cinnamon Adds warmth.
  • 1/4 teaspoon ground nutmeg Complements the cinnamon.
For the Caramelized Topping
  • 1/2 cup heavy cream Essential for a rich, creamy topping.
  • 1/2 cup brown sugar Sweetens and aids in caramelization.
  • 1 tablespoon cornstarch Thickens the topping mixture.

Equipment

  • Oven
  • Mixing bowl
  • Electric Mixer
  • Baking sheet
  • Parchment Paper
  • saucepan

Method
 

Step-by-Step Instructions for Creme Brûlée Cookies
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Mix in the vanilla extract and large egg into the butter-sugar mixture, blending until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg, then gradually incorporate this dry blend into the wet mixture.
  5. Scoop out portions and roll them into 1-inch balls. Place these on the baking sheet, ensuring to leave about 2 inches of space, and gently flatten each ball.
  6. Bake the cookies for 10-12 minutes until the edges are golden and the centers are set but not overly firm.
  7. In a saucepan, heat the heavy cream over medium heat. Gradually whisk in the brown sugar and cornstarch, stirring continuously until the mixture thickens, about 3-5 minutes.
  8. Spoon the thickened caramelized topping over each cooled cookie, ensuring even distribution.
  9. Preheat your broiler and place the cookies on a baking sheet. Broil them for 1-2 minutes until the topping bubbles and turns golden.
  10. Allow the cookies to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, or freeze for up to 2 months.

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