Creme Brulee Cookies
These cookies bring the magic of classic creme brulee into a chewy, bakery-style treat. The crisp caramelized top over a soft center makes every bite memorable.
Equipment
- kitchen torch
- stand mixer
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter (softened)
- 3/4 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 2 large Egg Yolks
- 1 large Egg
- 1 tbsp Vanilla Bean Paste (or 2 tsp vanilla extract)
- 1/4 cup Granulated Sugar (for brulee topping)
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl. Set aside.
- Beat the softened butter, 3/4 cup granulated sugar, and brown sugar together until very light and fluffy, about 4 minutes. Add the egg yolks, whole egg, and vanilla bean paste. Beat until smooth and creamy.
- Add the dry ingredients to the butter mixture and stir on low speed until just combined. Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into large balls, about 3 tablespoons each, and place them 3 inches apart on the sheets.
- Bake for 11 to 13 minutes until the edges are set and lightly golden but the centers still look slightly underdone. Let the cookies cool completely on the baking sheet. They must be fully cooled before the brulee step.
- When ready to serve, sprinkle about 1/2 teaspoon of granulated sugar evenly over the top of each cookie. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep amber color. Let the sugar harden for 30 seconds before serving. The crackling caramel top with the soft, chewy cookie underneath is absolutely incredible.
Nutrition
Serving: 1servingCalories: 236kcalCarbohydrates: 29gProtein: 3gFat: 12g