Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 large egg yolks
- 1/4 cup granulated sugar (for custard)
- 1/2 teaspoon vanilla extract (for custard)
- Turbinado sugar for topping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and 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. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the custard. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar (for custard), and vanilla extract until pale and slightly thickened.
- Slowly drizzle the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the custard back into the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Do not boil.
- Let the custard cool slightly, then spoon a small amount onto the center of each cooled cookie.
- Sprinkle turbinado sugar generously over the custard on each cookie.
- Use a kitchen torch to caramelize the sugar topping until golden brown and bubbly. Be careful not to burn the sugar or the cookie.
- Let the caramelized sugar cool and harden slightly before serving. Serve immediately and enjoy!
Notes
For best results, serve the creme brûlée cookies immediately after torching the sugar. If you need to prepare them ahead of time, you can bake the cookies and make the custard separately. Assemble and torch the sugar just before serving. Store leftover cookies in an airtight container in the refrigerator for up to 2 days. The caramelized sugar may soften over time.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg