Description
These Irresistible Creme Brûlée Cookies combine the classic creamy richness of crème brûlée with the satisfying crunch of caramelized sugar on top. Soft, buttery cookies with a hint of vanilla, topped with a perfectly torched sugar crust for a delightful texture contrast. Perfect for impressing guests or indulging your sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cookies.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, creating a light base for the dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough and ensuring tender cookies.
- Form Cookies: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them evenly to allow spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden, signaling they’re perfectly cooked.
- Add Sugar Topping: Remove the cookies from the oven and immediately sprinkle the tops with granulated sugar to prepare for caramelizing.
- Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar on top of each cookie, heating until the sugar melts and forms a golden, crispy crust reminiscent of crème brûlée.
- Cool and Serve: Allow the cookies to cool slightly; the caramelized topping will harden as they cool, creating a delightful texture contrast before serving.
Notes
- Make sure the butter is softened, not melted, for proper creaming with the sugars.
- If you don’t have a kitchen torch, quickly broil the sugared cookies in the oven for 1-2 minutes, watching carefully to avoid burning.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness and crunchy topping.
- For extra flavor, consider adding a teaspoon of espresso powder to the dry ingredients.
- Handle the caramelized sugar carefully to avoid burns; it gets extremely hot.
