Crème Brûlée Cookies

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup heavy cream - 1/4 cup granulated sugar (for topping) Using fresh, high-quality ingredients makes a big difference. I always choose unsalted butter for better control over salt levels. Granulated sugar and brown sugar should be fresh and free from lumps. I prefer large eggs for their size. Vanilla extract must be pure for the best flavor. Fresh all-purpose flour should be sifted to avoid lumps. Heavy cream should have a high-fat content for a rich taste. If you're dairy-free, use coconut oil or a dairy-free butter. For egg allergies, flax eggs are a good option. Instead of all-purpose flour, you can use a gluten-free blend. If you dislike vanilla, almond extract adds a nice twist. Always check labels for allergens when substituting ingredients. Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Mix this until it gets light and fluffy. This should take about 2-3 minutes. Next, add in 2 large eggs one by one. Make sure to mix well after each egg. Stir in 1 teaspoon of vanilla extract. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly add this dry mix to your wet ingredients. Mix until just combined. Now pour in 1/2 cup of heavy cream. Gently fold it into your dough until it looks smooth and glossy. Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches between each ball. Bake these in the preheated oven for 10-12 minutes. You want the edges to be lightly golden, but the centers should still be soft. After baking, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once your cookies are cool, sprinkle a thin layer of granulated sugar on top of each cookie. Use about 1/4 teaspoon per cookie. Now, take a kitchen torch and caramelize the sugar. Move the flame in a circular motion over the sugar until it melts and forms a golden crust. Be careful not to burn it! After caramelizing, let the sugar cool and harden before you serve these delightful treats. To get the best texture for your Crème Brûlée Cookies, focus on the dough. Start with softened butter for easy mixing. Cream the butter and sugars well until light and fluffy. This step adds air and makes the cookies soft. Don’t overmix the dough once you add the flour. Gently fold in the heavy cream to keep that nice, chewy bite. Bake just until the edges are golden. The centers should remain soft for that perfect melt-in-your-mouth feel. If you have leftover cookies, store them in an airtight container. This keeps them fresh and soft. You can place a slice of bread in the container. The bread helps keep the cookies moist. If you want to store them longer, freeze the cookies. Just make sure they are fully cooled first. Wrap each cookie in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. One common mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C). Watch the cookies closely while they bake. If you let them bake too long, they may turn hard. Lastly, when caramelizing the sugar, keep the torch moving. This helps avoid burning the sugar and gives you a nice, even crust. {{image_2}} You can easily change the basic recipe to fit your taste. Try adding chocolate chips for a rich twist. Dark, milk, or white chocolate all work well. You can mix in chopped nuts like pecans or walnuts for crunch. Toast them first to enhance their flavor. Want a fruity touch? Add dried fruit, like cranberries or cherries. They add a fun burst of flavor and color. If you need a gluten-free option, swap the all-purpose flour. Use a gluten-free flour blend that works well for baking. Make sure it has xanthan gum for better texture. Your cookies will still be soft and delicious. Keep an eye on baking time, as gluten-free cookies may need slight adjustments. Mini cookies are a fun way to serve these treats. Use a small cookie scoop to form smaller balls of dough. Bake them for around 8-10 minutes. They will be perfect bite-sized delights! You can then top them with sugar and caramelize as usual. This makes them great for parties or sharing with friends. To keep your Crème Brûlée Cookies fresh, store them in an airtight container. This helps maintain their soft texture and rich flavor. Place parchment paper between layers to avoid sticking. Store them at room temperature for up to five days. If you want them to last longer, consider freezing. Freezing these cookies is simple. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until firm. After that, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can stay frozen for up to three months. To reheat your cookies, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet. Heat for about five minutes, just until warm. If you want to refresh the sugar crust, use a kitchen torch quickly. This gives them that fresh-out-of-the-oven taste! Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge. You can store it for up to three days. When ready, scoop and bake the cookies fresh. This keeps them soft and tasty. These cookies blend classic crème brûlée flavors into a cookie form. The creamy texture comes from heavy cream mixed in the dough. The sugar topping adds a crunchy, caramelized layer. This combination creates a delightful contrast in each bite. To avoid burning the sugar, use a kitchen torch carefully. Keep the flame moving in a circular motion. This helps the sugar melt evenly. Aim for a golden color, not dark brown. If it burns, the taste turns bitter, so watch closely! You learned about the key ingredients for crème brûlée cookies. Quality matters, and there are easy substitutions for allergies. Our step-by-step guide showed you how to prep, bake, and caramelize the top for that perfect crunch. I shared tips to ensure the best texture and storage methods to keep your cookies fresh. Remember to explore variations like adding chocolate or going gluten-free. Now, you’re ready to enjoy these tasty treats. Make them your own and impress your friends with your baking skills!$

Indulge in the irresistible flavors of Crème Brûlée Cookies with this easy recipe! These cookies combine the creamy richness of crème brûlée with a delightful cookie texture. Learn how to make them from scratch, complete with a caramelized sugar topping that adds the perfect finishing touch. Click through now to explore this mouthwatering recipe and impress your friends and family with these delicious treats!

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup heavy cream

1/4 cup granulated sugar (for topping)

Instructions

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

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour in the heavy cream and gently fold it into the cookie dough until the mixture is smooth and glossy.

Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes until the edges are lightly golden but the centers are still soft.

Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, sprinkle a thin layer of granulated sugar (about 1/4 teaspoon per cookie) on top of each cookie.

Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion over the sugar until it melts and forms a golden crust. Be careful not to burn it!

Allow the caramelized sugar to cool and harden before serving.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies