Description
Delight in these Irresistible Creme Brûlée Cookies featuring a buttery spiced dough base topped with a luscious, caramelized creme brûlée layer for a perfect blend of textures and flavors.
Ingredients
Units
Scale
Cookie Dough
- 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
Creme Brûlée Topping
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream butter and sugar In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth dough texture.
- Add vanilla and egg Incorporate the vanilla extract and the large egg into the butter-sugar mixture, beating until fully combined for a rich base.
- 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 spices and leavening agents.
- Combine wet and dry Gradually add the dry ingredients into the wet mixture, stirring gently until a well-formed dough is achieved.
- Shape cookies Form the dough into small 1-inch balls and place them on the lined baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Flatten dough Using the back of a spoon or your fingers, gently flatten each dough ball into a thick disk shape for even baking.
- Bake cookies Bake the cookies in the preheated oven for 12 minutes or until edges are golden and centers are set, then remove and let cool on the baking sheet for 5 minutes.
- Cool cookies Transfer the cookies to a wire rack and allow to cool completely before applying the creme brûlée topping.
- Prepare creme brûlée mixture Heat the heavy cream in a small saucepan over medium heat, stirring occasionally until it starts to simmer.
- Combine sugar and cornstarch In a small bowl, mix the brown sugar and cornstarch, then slowly add this mixture to the simmering cream while whisking continuously to avoid lumps.
- Thicken topping Continue cooking the cream mixture over medium heat for 3 minutes until it thickens slightly, then remove from heat and let it cool for a few minutes.
- Apply topping Spoon a small amount of the cooled creme brûlée mixture onto each fully cooled cookie.
- Broil topping Place the cookies under the broiler for 2 minutes, watching carefully until the topping turns golden and caramelized.
- Cool and serve Remove the cookies from the oven and allow the caramelized topping to cool and set before serving for the best texture.
Notes
- Use room temperature butter to ensure easier mixing and a smoother dough.
- Space dough balls evenly on the baking sheet to prevent cookies from merging while baking.
- For a richer spice profile, add a pinch of ground ginger or cloves to the dough.
- Keep a close eye during broiling as the sugar can burn very quickly.
- Allow the caramelized topping to fully cool and set to avoid a runny texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
