Irresistible Creme Brûlée Cookies
Experience the magic of a classic dessert transformed into a delightful cookie with these irresistible Creme Brûlée Cookies. Each bite offers a tender, buttery cookie base crowned with a rich, creamy custard topping, perfectly caramelized to golden perfection. It's an elegant twist on a beloved treat, promising a symphony of textures and flavors that will captivate any palate.
Prep Time
25 minutes
Cook Time
Approximately 15-17 minutes
Total Time
Approximately 1 hour 15 minutes (including cooling time)
Servings
Makes approximately 24 cookies
Keywords
Why This Recipe Delivers
- Combines two beloved desserts into one unforgettable treat.
- Features a delightful contrast of tender cookie and crisp, caramelized topping.
- Impressive yet surprisingly simple to make.
- Perfect for special occasions or an elevated everyday indulgence.
- Offers a sophisticated flavor profile that stands out.
Ingredients
- 226g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 15ml (1 tablespoon) vanilla extract
- 1 large egg
- 240g (2 cups) all-purpose flour
- 2.5ml (1/2 teaspoon) baking soda
- 2.5ml (1/2 teaspoon) salt
- 1.25ml (1/4 teaspoon) ground cinnamon
- 1.25ml (1/4 teaspoon) ground nutmeg
- 120ml (1/2 cup) heavy cream
- 50g (1/4 cup) brown sugar
- 15g (1 tablespoon) cornstarch
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring proper aeration.
- Add the vanilla extract and the large egg to the butter-sugar mixture, continuing to beat until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg, ensuring even distribution of leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated without overmixing.
- Shape the dough into small 2.5 cm (1-inch) balls and place them onto the prepared baking sheet, spacing them approximately 5 cm (2 inches) apart to allow for spreading.
- Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk, which helps in even baking.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set, indicating they are fully cooked.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely, preventing them from breaking.
- While the cookies are cooling, prepare the creme brûlée topping by heating the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer gently.
- In a separate small bowl, combine the brown sugar and cornstarch, then slowly add this mixture to the simmering heavy cream, whisking constantly to prevent any lumps and ensure a smooth consistency.
- Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly, achieving a custard-like consistency.
- Thirteenth Step: Remove the saucepan from the heat and let the mixture cool for a few minutes before applying to the cookies.
- Fourteenth Step: Once the cookies are completely cool, spoon a small amount of the creme brûlée mixture onto the center of each cookie.
- Fifteenth Step: Place the cookies under the broiler in your oven for 1 to 2 minutes, keeping a close eye on them to prevent burning, until the creme brûlée topping turns golden and beautifully caramelized.
- Sixteenth Step: Remove the cookies from the oven and allow the caramelized topping to cool and set completely before serving, which will create that signature "crack."
Tools You’ll Need
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Separate small bowl for dry ingredients
- Small saucepan
- Whisk
- Parchment paper
- Baking sheets
- Wire rack
- Measuring cups and spoons
Essential Success Tips
- Ensure your butter is truly softened, not melted, for the best dough consistency and aeration when creaming with sugar.
- Do not overmix the dough once the flour is added; this can lead to tough cookies. Mix just until combined.
- Allow the cookies to cool completely before adding the creme brûlée topping to prevent it from melting or running off.
- When broiling, keep a very close eye on the cookies. Caramelization happens quickly, and they can burn in seconds.
- For an even caramelization, place cookies on a rack that is about 15-20 cm (6-8 inches) from the broiler element.
Professional Cooking Secrets
- For an extra depth of flavor in the cookie dough, lightly toast the flour before using it. Spread it on a baking sheet and bake at 150°C (300°F) for 5-7 minutes, then cool completely. This technique, often used in pastry, enhances nuttiness and reduces the raw flour taste.
- To achieve that perfect "crack" on the caramelized topping, ensure the cookies and topping are completely cool before broiling. The rapid heat of the broiler hitting a cool surface helps create a more brittle, glassy sugar crust.
- Infuse your heavy cream with a vanilla bean pod while heating it for an even more pronounced and authentic creme brûlée flavor. Scrape the seeds into the cream, add the pod, simmer, then remove the pod before adding the sugar-cornstarch mixture.
Notes
- Storage: Store Creme Brûlée Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but the topping may soften slightly.
- Make-Ahead: The cookie dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Thaw frozen dough in the refrigerator before baking. The creme brûlée topping can also be made a day in advance and refrigerated.
- Variation: For a coffee-infused version, add 5ml (1 teaspoon) of instant espresso powder to the heavy cream when heating.
Frequently Asked Questions
Can I make these cookies without a broiler?
Yes, if you don't have a broiler, you can use a kitchen torch to caramelize the sugar topping. Sprinkle a thin layer of granulated sugar on the creme brûlée topping (after it has set) and torch it until golden and bubbly.
Why did my creme brûlée topping not thicken?
The most common reasons are not cooking it long enough or not using enough cornstarch. Ensure you cook the cream mixture for the full 2-3 minutes after adding the cornstarch, whisking constantly, and ensure your cornstarch measurement is accurate.
Can I use light cream instead of heavy cream?
For the best results and a truly rich, thick creme brûlée topping, heavy cream is recommended. Light cream has a lower fat content and may not thicken as well or provide the same luxurious mouthfeel.
Nutrition Facts (Per Serving)
Estimated per cookie: Calories: 250, Protein: 3g, Fat: 15g, Carbs: 28g.
Allergy Information
Contains dairy, eggs, and gluten. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Always check ingredient labels for hidden allergens.
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