Go Back
–+ servings
Irresistible Creme Brûlée Cookies

Irresistible Creme Brûlée Cookies for a Cozy Indulgence

These Irresistible Creme Brûlée Cookies combine buttery crispness with a creamy center, offering an elegant treat that transforms ordinary moments into something special.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted Butter Provides richness and moisture; use salted butter if unsalted is unavailable.
  • 3/4 cup Granulated Sugar Sweetens the cookie and aids in creating a crisp texture; swap for brown sugar for added depth.
  • 2 teaspoons Vanilla Extract Adds essential flavor; opt for pure vanilla extract for best results.
  • 1 large Egg Binds the ingredients and aids with leavening, contributing to delightful texture.
  • 2 cups All-Purpose Flour Provides the cookie’s structure; whole wheat flour is a healthier option.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Enhances flavor; omit if using salted butter.
  • 1 teaspoon Ground Cinnamon Infuses a hint of warmth.
  • 1/4 teaspoon Ground Nutmeg Introduces a subtle aromatic touch; optional.
For the Topping
  • 1 cup Heavy Cream Essential for creamy, custard-like topping.
  • 2 tablespoons Brown Sugar Sweetens the topping while adding richness.
  • 1 tablespoon Cornstarch Thickens the creme brûlée topping.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Mix in pure vanilla extract and large egg until just combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and optional nutmeg.
  5. Gradually incorporate the dry mixture into the wet ingredients until a dough forms.
  6. Shape the dough into 1-inch balls and place them on the baking sheet about 2 inches apart. Flatten them into thick disks.
  7. Bake for 10-12 minutes, until edges are golden and centers are slightly set.
  8. Allow to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  9. To prepare the topping, heat heavy cream in a saucepan over medium heat until it simmers.
  10. Combine brown sugar and cornstarch, then whisk into the simmering cream and cook for 2-3 minutes until thickened.
  11. Spoon the cream mixture over each cooled cookie.
  12. Broil cookies for 1-2 minutes until the topping caramelizes, watching closely.
  13. Allow the topping to cool and set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 85mgPotassium: 30mgSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Allow your butter and egg to come to room temperature for better incorporation. Refrigerate if dough is too soft. Watch closely while broiling as sugar can burn quickly.

Tried this recipe?

Let us know how it was!