Why Make This Irresistible Crème Brûlée Cookies
Crème brûlée cookies combine the beloved flavors of classic crème brûlée with the comforting texture of warm cookies. Imagine biting into a soft and chewy cookie, only to discover a creamy layer of vanilla custard topped with a perfectly caramelized sugar crust. These cookies deliver that delightful contrast of creamy and crunchy in every bite, enchanting both dessert lovers and cookie enthusiasts. Plus, they are a fun twist on a traditional dessert that will impress your family and friends at any gathering.
How to Make Irresistible Crème Brûlée Cookies
Making these delicious cookies is easier than you might think. With just a few simple steps and some common ingredients, you’ll create a treat that’s sure to wow! Start by crafting the cookie base, and while they’re cooling, whip up a quick crème brûlée topping. A quick broil finishes the dessert, giving it that signature caramelized sugar crust. It’s the perfect way to elevate your baking game!
Ingredients:
- 225 g unsalted butter, softened
- 200 g granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 250 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 120 ml heavy cream
- 50 g brown sugar
- 1 tablespoon cornstarch
Directions:
- Preheat your oven to 175°C and line a baking tray with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This step is key for getting that nice texture.
- Add the vanilla extract and the egg to the creamed mixture, beating until fully combined. The aroma of the vanilla will fill your kitchen!
- In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg. These spices add a warm, aromatic touch.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until a uniform dough is achieved.
- Portion the dough into 2.5 cm balls and place them onto the prepared tray, leaving 5 cm between each ball.
- Gently flatten each dough ball into a thick disk using the back of a spoon. This ensures even baking and allows for the topping to sit nicely.
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are set. Enjoy the delightful smell wafting through your home.
- Cool the cookies on the tray for 5 minutes, then transfer them to a wire rack until completely cooled.
- In a small saucepan over medium heat, bring the heavy cream to a simmer, stirring regularly to prevent it from burning.
- In a separate bowl, whisk together the brown sugar and cornstarch, then gradually add this to the simmering cream while whisking to avoid lumps. Cook for 2–3 minutes more until slightly thickened, then remove from heat and allow to cool slightly.
- Spoon a small amount of the crème brûlée mixture onto the cooled cookies, covering them without overflowing.
- Transfer the cookies to the oven under the broiler for 1–2 minutes, watching closely until the topping caramelizes to a glorious golden finish.
- Allow the caramelized topping to cool and fully set before serving.
Nutritional Information
Each cookie (based on 12 servings) contains approximately:
- Calories: 210
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 40 mg
- Sodium: 100 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 0.5 g
- Sugars: 15 g
- Protein: 2 g
How to Serve Irresistible Crème Brûlée Cookies
These crème brûlée cookies are perfect for any occasion! Serve them warm out of the oven with a scoop of vanilla ice cream for an extra indulgent treat. For a sophisticated dessert platter, pair them with fresh berries and a drizzle of chocolate sauce. They also make a fantastic treat for casual gatherings or holiday celebrations, where their unique flavor will surely be a hit.
How to Store Irresistible Crème Brûlée Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Place the cooled cookies in a freezer-safe container or zip-top bag, keeping layers of parchment paper between them to prevent sticking. They will last in the freezer for about 2 months. Just thaw them at room temperature before serving.
Expert Tips for Perfect Irresistible Crème Brûlée Cookies
- Ensure your butter is truly softened; it should easily leave an imprint when pressed. Avoid melting it, as this changes the texture.
- Watch the cookies closely as they bake; the cooking time can vary based on your oven. They should be set in the center but not overly firm.
- For a twist, try adding a sprinkle of sea salt on top of the caramelized sugar for a delightful sweet-salty combination.
- If you prefer a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Delicious Variations
- Chocolate Crème Brûlée Cookies: Fold in some chocolate chips for a rich, chocolatey kick.
- Spiced Pumpkin Variation: Add pumpkin spice in place of the cinnamon and nutmeg for a seasonal treat.
- Nutty Addition: Stir in chopped nuts like walnuts or pecans for an added crunch.
Frequently Asked Questions
Q: Can I use brown sugar instead of granulated sugar?
A: Yes, using brown sugar will give your cookies a richer flavor and a slightly chewier texture. Just keep in mind they may be a bit darker in color.
Q: What if I don’t have cornstarch?
A: If you don’t have cornstarch, you can use all-purpose flour as a substitute. The texture might differ slightly, but it will work fine.
Q: Can these cookies be made ahead of time?
A: Absolutely! You can prepare the dough in advance and freeze it. Just thaw and bake them when you’re ready to enjoy fresh cookies!
Conclusion
Irresistible crème brûlée cookies are not just delightful treats; they bring together the best of two worlds—cookie and dessert in one delicious bite. With a simple recipe and a few tips, you can impress your guests and satisfy your sweet tooth. Give these cookies a try, and don’t be afraid to make them your own with delicious variations! We’d love to hear how your batch turns out, so happy baking and enjoy!
Crème Brûlée Cookies
Ingredients
Method
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until light and fluffy.
- Add the vanilla extract and egg to the creamed mixture, beating until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until a uniform dough is achieved.
- Portion the dough into 2.5 cm balls and place them onto the prepared tray, leaving 5 cm between each ball.
- Gently flatten each ball into a thick disk using the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan over medium heat, bring the heavy cream to a simmer, stirring regularly.
- In a separate bowl, whisk together the brown sugar and cornstarch, then gradually add this to the simmering cream while whisking to avoid lumps.
- Cook for 2-3 minutes until slightly thickened, then remove from heat and allow to cool slightly.
- Spoon a small amount of the crème brûlée mixture onto the cooled cookies.
- Transfer cookies to the oven under the broiler for 1-2 minutes, watching closely until the topping caramelizes.
- Allow the topping to cool and set before serving.