Description
These irresistible Creme Brûlée Cookies combine a spiced buttery cookie base with a rich, caramelized creme brûlée topping, offering a delightful twist on classic cookies with a creamy, crunchy finish.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Creme Brûlée Topping
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.
- Shape Cookies: Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten Dough Balls: Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes, or until the edges are golden and the centers have set.
- Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Mixture: While the cookies are cooling, heat the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.
- Add Sugar Mixture: 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 lumps.
- Thicken Cream: Continue to cook the cream mixture over medium heat for 3 minutes until it thickens slightly.
- Cool Topping: Remove the saucepan from heat and let the mixture cool for a few minutes.
- Add Topping to Cookies: Once the cookies are completely cool, spoon a small amount of the creme brûlée mixture onto each cookie.
- Caramelize Topping: Place the cookies under the broiler in your oven for 2 minutes, watching closely until the topping turns golden and caramelized.
- Final Cooling: Remove the cookies from the oven and let the caramelized topping cool and set before serving.
Notes
- Use room temperature butter for better mixing and a smoother dough texture.
- Ensure the dough balls are evenly spaced to allow for proper spreading during baking.
- For a more pronounced spice flavor, consider adding a pinch of ground ginger or cloves.
- Watch the cookies closely under the broiler, as the sugar can burn quickly.
- Allow the caramelized topping to cool completely before serving to avoid runniness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
