Crème Brûlée Cookies

$Here is what you need to make Crème Brûlée Cookies: - 1 cup unsalted butter, softened - 1 cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 tablespoon heavy cream - 1 cup granulated sugar (for topping) - 1 tablespoon cornstarch If you use metric measurements, here are the conversions: - 1 cup unsalted butter = 227 grams - 1 cup granulated sugar = 200 grams - ½ cup brown sugar = 110 grams - 2 large eggs = about 100 grams - 1 teaspoon vanilla extract = 5 milliliters - 2 ½ cups all-purpose flour = 312 grams - 1 teaspoon baking powder = 5 grams - ½ teaspoon salt = 3 grams - 1 tablespoon heavy cream = 15 milliliters - 1 cup granulated sugar (for topping) = 200 grams - 1 tablespoon cornstarch = 8 grams You can swap some ingredients if needed: - Use margarine instead of butter if you want. - Brown sugar can be replaced with white sugar plus a bit of molasses. - For a dairy-free option, try using coconut cream. - If you are gluten-free, use a gluten-free flour mix. These options help you customize your cookies while keeping them tasty. Enjoy your baking! Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, mix 1 cup of softened butter, 1 cup of granulated sugar, and ½ cup of brown sugar. Beat these together until the mix is light and fluffy. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract. In another bowl, whisk 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 tablespoon of cornstarch. Slowly mix this dry blend into the wet ingredients until just combined. Use a cookie scoop to drop rounded balls of dough onto the baking sheets, leaving space for spreading. Bake the cookies in your preheated oven for about 10 to 12 minutes. Look for golden edges but slightly underbaked centers. Once done, remove the cookies and let them cool on the baking sheets for 5 minutes. While your cookies cool, prepare the topping. In a small bowl, mix 1 tablespoon of heavy cream with 1 cup of granulated sugar. This should create a thick paste. After the cookies have cooled slightly, spread a thin layer of this mixture over each cookie. To finish, use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, broil the cookies in the oven for a minute or two. Watch closely to avoid burning. Finally, let the cookies cool for another 10 minutes until the topping hardens. To get the best cookie texture, start with soft butter. It should feel like a pillow. Cream the butter and sugars well until light and fluffy. This adds air. Then, mix in the eggs one at a time. This helps the cookies rise. Finally, be careful not to over-mix when adding the dry ingredients. Stir until just combined. This keeps your cookies soft and chewy. Caramelizing the sugar is key to that yummy topping. You can use a kitchen torch for the best results. Hold it about 2 inches above the cookie. Move it slowly in circles to ensure even melting. If you don’t have a torch, broil the cookies in the oven. Watch them closely to avoid burning. The sugar should turn a golden brown for that crunchy layer. To store your cookies, let them cool completely. Then, place them in an airtight container. They stay fresh for up to a week. If you want to enjoy them warm, use the oven. Preheat it to 350°F (175°C). Heat the cookies for about 5 minutes. This makes them soft again without melting the topping. {{image_2}} You can make these cookies even more fun by adding flavors. Try mixing in some lemon zest for a bright twist. It pairs well with the creamy topping. Almond extract is another great option. Just swap it for vanilla extract. You can also add mini chocolate chips for a sweet surprise. They give a nice contrast to the crispy topping. Feel free to experiment with spices too. A pinch of cinnamon or nutmeg can add warmth. If you need a gluten-free version, use a gluten-free flour blend. Many blends work well in cookies. Just make sure it has xanthan gum. This helps give the cookies structure. Follow the same steps in the recipe. You'll still get that soft center and crispy topping. Always check labels for cross-contamination if that’s a concern for you. For a vegan version, swap out the butter for a plant-based spread. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. Use coconut cream in place of heavy cream for the topping. These changes keep the cookie delicious and creamy, while still being plant-based. When you want to enjoy Crème Brûlée Cookies without baking, you have options. You can find delicious pre-made Crème Brûlée Cookies from several brands. - Tate’s Bake Shop: Known for crispy cookies with a rich flavor. - Entenmann’s: Offers a soft and sweet version. - Lofthouse: Features a frosted cookie style that many love. These brands are usually available at major grocery stores. Many local bakeries make their own Crème Brûlée Cookies. - Check your favorite bakery for unique flavors. - Ask if they use real vanilla and fresh cream for the best taste. - Local bakeries often add their own twists, making each one special. Supporting local businesses also means enjoying fresh cookies. You can also buy Crème Brûlée Cookies online. - Amazon: A great place for various brands. - Goldbelly: Offers cookies from famous bakeries across the country. - Etsy: Some home bakers sell their unique cookie creations here. Ordering online can bring special cookies right to your door. Crème Brûlée Cookies combine two great desserts. They have the soft texture of cookies and the rich flavors of crème brûlée. The crispy caramel topping adds a fun crunch that surprises your taste buds. This blend makes them special and enjoyable for all. Yes, you can make the dough early. Wrap it in plastic wrap and refrigerate it. This keeps the dough fresh for up to three days. You can also freeze the dough for about three months. Just thaw it in the fridge before baking. To avoid burning the topping, keep a close watch while you caramelize. If using a kitchen torch, move it in small circles. If broiling, check every 30 seconds. This way, you can catch it before it gets too dark. A golden color is what you want. Yes, you can freeze these cookies. Allow them to cool completely first. Then, place them in an airtight container or a freezer bag. They can last up to three months in the freezer. Just thaw them at room temperature when you are ready to enjoy. Crème Brûlée Cookies stay fresh for about five days at room temperature. Keep them in an airtight container to maintain their softness. If you want them to last longer, freeze them for later use. Crème brûlée cookies blend rich flavors and textures into a tasty treat. We covered essential ingredients, step-by-step baking, and useful tips for success. You learned how to make variations that suit your diet or taste. Don't forget to explore buying options for ready-made cookies if you're short on time. Enjoy crafting these cookies and sharing them with loved ones. With practice, you'll master this delightful dessert. Your kitchen will smell amazing, and your cookies will impress everyone! Happy baking!$

Indulge in the delightful flavors of Crème Brûlée Cookies! This easy recipe combines the creamy essence of crème brûlée with the chewy texture of cookies, creating a sweet treat that’s perfect for any occasion. With just a few simple ingredients, you can whip up these delicious cookies topped with a crispy caramel crust.

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon heavy cream

1 cup granulated sugar (for topping)

1 tablespoon cornstarch

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar, mixing until light and fluffy.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

In another bowl, whisk together the flour, baking powder, salt, and cornstarch. Slowly add this dry mixture to the wet ingredients, stirring until just combined.

Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving space between each for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers look slightly underbaked. Remove from the oven and allow them to cool on the baking sheets for 5 minutes.

While the cookies are cooling, prepare the crème brûlée topping. In a small bowl, mix the heavy cream with 1 cup of granulated sugar to create a thick paste.

After the cookies have cooled slightly, spread a thin layer of the crème brûlée mixture over the tops of each cookie.

Using a kitchen torch, carefully caramelize the sugar topping until it forms a crispy, golden crust. If you don’t have a torch, you can broil the cookies in the oven for a minute or two, keeping a close eye on them to prevent burning.

Let the cookies cool for an additional 10 minutes until the topping hardens.

Prep Time: 15 min | Total Time: 40 min | Servings: 24 cookies

- Presentation Tips: Arrange the cookies on a decorative plate, dust them with a little extra sugar for added sparkle, and garnish with fresh berries or mint leaves for color.