Introduction

These Irresistible Creme Brûlée Cookies combine the rich flavors of classic creme brûlée with the comforting texture of homemade cookies. They offer a delightful caramelized topping that adds a perfect sweet crunch to each bite. A perfect treat to impress family and friends!

A close-up image of a small round baked dessert with two main layers sitting on a white marbled surface sprinkled with powdered sugar. The bottom layer is thick and crumbly, showing a light brown color with a rough texture and visible cracks around the edges. The top layer is a smooth, golden-yellow custard with a caramelized, shiny surface that has patches of darker brown. A bite is taken out from the left side, revealing the soft, moist interior of the custard on top and the thicker cake-like base below. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
Step 3: Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.
Step 6: Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.
Step 8: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
Step 9: 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.
Step 10: While the cookies are cooling, prepare the creme brûlée topping by heating the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.
Step 11: 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.
Step 12: Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.
Step 13: Remove the saucepan from the heat and let the mixture cool for a few minutes.
Step 14: Once the cookies are completely cool, spoon a small amount of the creme brûlée mixture onto each cookie.
Step 15: Place the cookies under the broiler in your oven for 1 to 2 minutes, keeping a close eye on them, until the creme brûlée topping turns golden and caramelized.
Step 16: Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.

Tips & Variations

For extra flavor, try stirring a teaspoon of orange zest into the dough before baking.
If you don’t have a broiler, use a kitchen torch to caramelize the topping for better control.
Substitute ground nutmeg with ground cardamom for a different warm spice profile.
Use light brown sugar instead of dark for a milder caramel flavor in the topping.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. The creme brûlée topping is best enjoyed fresh; for longer storage, keep the cookies and topping separate and caramelize just before serving. Reheat gently under the broiler if desired.

How to Serve

The image shows a close-up of a dessert with two layers. The bottom layer is a cracked, soft cookie with a light brown color and crumbly texture. The top layer is a thick, golden-yellow cream that is being caramelized with a torch, showing a browned and slightly glossy burnt sugar surface with small bubbles. More of these desserts with the same texture and color are blurred in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before shaping and baking.

What if I don’t have heavy cream for the topping?

You can substitute heavy cream with half-and-half, but the topping may be less rich and take a little longer to thicken.