Creme Brûlée Cookies
These delightful cookies combine the classic flavors of crème brûlée into a convenient treat, featuring a crispy top and a soft center perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup Butter, softened Make sure your butter is softened to room temperature for easy creaming.
- 3/4 cup Granulated sugar To sweeten.
- 3/4 cup Brown sugar For deep, caramel notes.
- 2 large Eggs For binding and moisture.
- 2 teaspoons Vanilla extract To enhance the cookie flavor.
- 2 cups All-purpose flour The base of the cookies.
- 1 teaspoon Baking soda For leavening.
- 1/2 teaspoon Salt To balance sweetness.
- 1/4 cup Turbinado sugar For a crunchy top layer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined.
Cooking
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them evenly apart.
- Sprinkle turbinado sugar on top of each cookie dough mound.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, the cookies are ready to enjoy!
- For added flair, you may serve them with a dollop of whipped cream.
- Pair with a cup of coffee or milk for the perfect afternoon treat.
Notes
Make the dough ahead of time and chill in the refrigerator for up to 3 days, or freeze for up to a month. Store leftover cookies in an airtight container at room temperature for up to 5 days. You can freeze the cookies for longer storage. They maintain their texture for up to 3 months.