Description
These Creme Brulee Cookies combine the rich, creamy flavor of classic crème brûlée with the delightful texture of a soft cookie topped with a crisp layer of caramelized sugar. Soft and chewy on the inside with a sweet, crackling sugar crust on top, these cookies offer a sophisticated twist on a beloved dessert, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean (optional)
Topping
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes, which incorporates air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are well incorporated. Mix in the vanilla extract and, if using, the vanilla bean paste or seeds to enhance the flavor with authentic vanilla notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid tough cookies.
- Incorporate Heavy Cream: Fold in the heavy cream into the cookie dough, ensuring it is evenly mixed. This enriches the dough and adds to the creamy texture characteristic of crème brûlée.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden but the centers remain soft, preserving the tender texture.
- Cool Slightly: Remove the cookies from oven and let them cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Add Sugar Topping: Once the cookies are fully cooled, sprinkle approximately 1 teaspoon of granulated sugar evenly on top of each cookie to prepare for caramelization.
- Caramelize Sugar: Use a kitchen torch or broiler to carefully caramelize the sugar topping by melting it and achieving a golden brown color, mimicking the classic brûlée crust. Take care not to burn the sugar or cookies.
- Cool and Serve: Allow the caramelized sugar to cool and harden for a few minutes, creating a crisp topping before serving your decadent creme brulee cookies.
Notes
- For an authentic vanilla flavor, use real vanilla bean seeds or vanilla bean paste instead of extract.
- A kitchen torch gives the best control for caramelizing the sugar topping; alternatively, use the broiler setting but watch carefully to prevent burning.
- Do not overbake the cookies; they should remain soft in the center to mirror the creamy texture of crème brûlée.
- If you prefer stronger caramelization, allow the sugar layer to cool slightly then reapply sugar and torch again for a thicker crust.
- Store cookies in an airtight container to preserve the crispness of the caramelized sugar topping.
