Irresistible Crème Brûlée Cookies
Warm, cozy arms wrapped around a steaming cup of coffee, the sweet aroma of freshly baked cookies wafting through the air—there’s nothing quite like the simple pleasure of homemade treats to wrap around your heart like a soft blanket on a chilly day. Today, I’m thrilled to share with you a delightful recipe that seamlessly blends the creamy elegance of classic crème brûlée with the comforting charm of cookies.
These Irresistible Crème Brûlée Cookies are not only a feast for the senses but also a nostalgic reminder of family gatherings and warm evenings spent in the kitchen. Picture it: golden, tender cookies topped with a rich, caramelized crème brûlée finish, perfect for any occasion. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: This recipe is straightforward, perfect for both bakers and novices alike.
- Crowd-Pleasing Delight: These cookies are sure to impress family and friends at your next gathering or cozy night in.
- Decadent Flavor: Enjoy the luxurious taste of crème brûlée in a cookie—creamy, caramel, and oh-so-delicious!
- Perfectly Soft and Chewy: With a tender bite and a crispy topping, these cookies are heaven in every mouthful.
- Great for Any Season: Whether it’s a holiday gathering or a simple weekday treat, these cookies fit every occasion.
What You’ll Need
Gather These Simple Ingredients
- 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
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
Let’s Make It Together
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) 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—this usually takes about 2-3 minutes.
- Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to create a fragrant spice blend.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.
- Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
- 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.
- While the cookies are cooling, prepare the crème brûlée topping by heating the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.
- 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.
- Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Once the cookies are completely cool, spoon a small amount of the crème brûlée mixture onto each cookie.
- Place the cookies under the broiler in your oven for 1 to 2 minutes, keeping a close eye on them, until the crème brûlée topping turns golden and caramelized.
- Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.
Delicious Variations to Try
- Chocolate Drizzle: Lightly drizzle melted dark chocolate over cooled cookies for an indulgent touch.
- Nutty Twist: Fold in some finely chopped nuts like pecans or hazelnuts into the cookie dough for added crunch.
- Spicy Cookie Version: Add a pinch of ginger or cloves to enhance the spice profile for a warm, cozy twist.
- Fruit Infusion: Press in some dried cranberries or chopped apricots into the dough for a fruity surprise in each bite.
Chef Emma’s Helpful Tips
- Make-Ahead: The cookie dough can be prepared in advance and stored in the fridge for up to 3 days or in the freezer for up to a month—perfect for satisfying last-minute cravings.
- Ingredient Swaps: If you’re out of heavy cream, try using a mix of milk and butter for a lighter topping that still captures that creamy essence.
- Storage Suggestions: Keep any leftover cookies in an airtight container at room temperature for up to a week, but they are best enjoyed fresh!
- Perfect the Broil: While broiling the cookies, keep a keen eye on them to avoid burning. The caramelization process is quick but worth it for that lovely crispy finish!
Nutrition Information per Serving
Serving Size: 1 cookie
Calories: 200
Carbohydrates: 25g
Sugar: 12g
Fat: 10g
Protein: 2g
Sodium: 75mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the dough ahead of time and store it in the fridge or freezer for easy cookie baking whenever the craving strikes.
Can I use different ingredients?
Certainly! Feel free to swap out spices or add mix-ins like chocolate chips or nuts for a personalized version.
How do I store leftovers?
Store cooled cookies in an airtight container at room temperature for up to a week to maintain their deliciousness.
How long does it last?
These cookies are best enjoyed fresh, but if stored properly, they’ll stay yummy for about a week.
Wrapping It Up
These Irresistible Crème Brûlée Cookies are the wonderful culmination of cozy flavors and textures, a bite of nostalgia wrapped up in a golden cookie topped with caramelized goodness. Each cookie tells the story of love, laughter, and every moment that makes life a little sweeter.
Save this Irresistible Crème Brûlée Cookies recipe to your Pinterest board so it’s ready when you need a cozy treat! Let’s bake some memories together!
Irresistible Crème Brûlée Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is at room temperature
- 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
Crème Brûlée Topping
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and the egg to the butter-sugar mixture, and continue to beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms.
Baking
- Shape the dough into small 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a spoon or your fingers to gently flatten each ball into a thick disk.
- Bake the cookies for 10-12 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Topping
- Heat the heavy cream in a small saucepan over medium heat until simmering.
- In a separate bowl, mix the brown sugar and cornstarch, then add to the simmering cream, whisking to remove lumps.
- Cook for another 2-3 minutes until thickened slightly and let cool.
- Once cookies are cooled, spoon some crème brûlée mixture onto each cookie.
- Broil the cookies for 1-2 minutes, until the topping is golden and caramelized.
- Let cool before serving.
