Description
These irresistibly delicious Creme Brûlée Cookies combine the rich, creamy topping of classic crème brûlée with a soft, spiced cookie base. With a perfectly caramelized brown sugar and cream topping, these cookies offer a delightful twist on a beloved dessert that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (Softened)
- 1 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 Large Egg
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
Creme Brûlée Topping
- 1 cup Heavy Cream
- 1/2 cup Brown Sugar
- 1 tablespoon Cornstarch
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the vanilla extract and the large egg into the creamed butter and sugar, mixing thoroughly until the ingredients are fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid tough cookies.
- Shape Cookies: Scoop about 1 tablespoon of dough, roll it into balls, and place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Flatten Dough: Press each dough ball into a thick disk about half an inch thick to ensure even baking and a good surface for the topping.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges of the cookies are golden brown and the centers appear set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Prepare Topping: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Mix Topping: In a bowl, whisk together the brown sugar and cornstarch, then gradually add this mixture into the simmering cream, whisking continuously until the topping thickens.
- Cool Topping: Let the cream topping cool slightly for about 5 minutes to thicken further and become easier to spoon.
- Top Cookies: Spoon the thickened cream mixture generously onto each cooled cookie, covering the surface evenly.
- Caramelize Topping: Place the topped cookies under the oven broiler for 1-2 minutes until the topping turns golden and caramelizes. Watch closely to prevent burning.
- Set and Serve: Let the caramelized topping set for a few minutes at room temperature before serving to enjoy the perfect crème brûlée texture on a cookie.
Notes
- Make sure the butter is softened to room temperature to ensure smooth creaming with the sugar.
- Watching the cookies closely during broiling is crucial to avoid burning the caramelized topping.
- Cookies can be stored in an airtight container for up to 3 days; add the caramelized topping fresh before serving to maintain texture.
- If you don’t have a broiler, you can use a kitchen torch to caramelize the topping for better control.
