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Irresistible Creme Brûlée Cookies

Irresistible Creme Brûlée Cookies That Melt in Your Mouth

These Irresistible Creme Brûlée Cookies combine luxurious flavors with a delightful texture that melt in your mouth.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Provides richness and structure; feel free to use salted butter, just reduce added salt.
  • 1 cup Granulated Sugar Sweetens the cookie base and is essential for caramelization, no substitutions needed.
  • 2 teaspoon Vanilla Extract Enhances flavor, giving a warm depth; use pure vanilla for the best results.
  • 1 large Egg Binds the ingredients together and helps with rising; there are no substitutions for this.
  • 2 cup All-Purpose Flour Provides the cookie's structure; substitute with a gluten-free blend for a gluten-free option.
  • 1 teaspoon Baking Soda A leavening agent that helps the cookies puff slightly; ensure it's fresh for optimal results.
  • 1/2 teaspoon Salt Enhances overall flavor; omit if using salted butter.
  • 1/2 teaspoon Ground Cinnamon Adds warmth and spiciness; adjust to taste or omit for a simpler flavor.
  • 1/4 teaspoon Ground Nutmeg Adds warmth and spiciness; adjust to taste or omit for a simpler flavor.
For the Cream Topping
  • 1 cup Heavy Cream Used for the crème brûlée topping, providing a rich creaminess; can substitute with half-and-half, but results may vary.
  • 1/2 cup Brown Sugar Sweetener for the topping, contributing to the caramel flavor; both light and dark brown sugars work well.
  • 2 tablespoon Cornstarch Thickens the crème brûlée topping; whisk thoroughly to prevent lumps and ensure a smooth consistency.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheet
  • Parchment Paper
  • Saucepan

Method
 

Step-by-Step Instructions for Irresistible Creme Brûlée Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add vanilla extract and a large egg to the mixture, mixing until smooth, about 1 minute.
  4. Whisk together all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg in a separate bowl.
  5. Combine the wet and dry mixtures, mixing on low speed until fully incorporated.
  6. Form the dough into 1-inch balls and place them on the baking sheet, flattening each ball slightly.
  7. Bake for 10-12 minutes or until the edges are golden and centers feel set to the touch.
  8. Cool the cookies on the baking sheet for about 5 minutes, then transfer to a wire rack.
  9. In a saucepan, heat heavy cream to a simmer, then whisk in brown sugar and cornstarch until smooth.
  10. Cook the cream mixture for an additional 2-3 minutes until it slightly thickens.
  11. Spoon the thickened cream over each cookie, filling in the center.
  12. Place the topped cookies under the broiler for 1-2 minutes, watching closely until caramelized.
  13. Let cool slightly before serving, allowing the topping to set.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Ensure the unsalted butter is at room temperature for easy mixing. Overmixing wet and dry ingredients can lead to tough cookies.

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