Creme Brulee Cookies

Holy moly these cookies are good!

You have a classic sugar cookie base, some cream cheese icing, then dip in sugar and torch it. Yes please. These sound like a lot of work, but they aren’t. They take up a little more of your time than a conventional cookie, but these babies are so worth it.

The only thing I did differently from the original recipe was double the cookie dough. That meant I wasn’t as generous with the cream cheese frosting, but I felt that the frosting amount I put on was perfect. Any more and I felt it would become tooth-achingly sweet, and even I have my sugar limits. (GASP, I know.)

Either way, these cookies, as I said before, take a little bit of extra work, but the result at the end is incredible. The sugar caramelizes and gets deliciously crusty and golden brown. Then you get the snap of the sugar breaking – almost as satisfying as having a REAL creme brulee.

I have a kitchen torch, so I used that to brulee, but you can use your broiler – you just have to keep a VERY close eye on your cookies so they don’t burn.

Either way, go make these! You deserve it!

Ingredients

Yield: About 2 dozen cookies

For the cookies:

¾ c. butter, softened
½ c. brown sugar, lightly packed
½ c. sugar
1 egg
1 tbsp. vanilla
2 c. flour
2 tsp. cornstarch
1 tsp. baking soda
¼ tsp. salt

For the frosting:

8 oz. cream cheese, softened
1¼ c. icing sugar
1 tsp. vanilla
¼ c. sugar (for finishing)

To make the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper or silpat liners. Set aside.

In the bowl of a mixer fitted with a paddle attachment, cream together the butter and sugars until well combined and fluffy. Add in the egg and vanilla, and whip again until evenly combined.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

Add the dry ingredients to the wet ingredients, and mix on low speed until evenly combined.

Scoop out by the tablespoonful onto the lined baking sheets. Flatten dough balls slightly (not too much). Bake in the preheated oven for 7-8 minutes, or until the edges are just starting to brown. Remove from oven and let cool on pan for 1-2 minutes, then transfer to a wire rack to cool completely.

To make the cream cheese frosting, combine the cream cheese, icing sugar, and vanilla in the bowl of a mixer fitted with a whisk attachment, and beat on low until icing sugar is combined and smooth.

When cookies are cool, spread with the cream cheese frosting. Fill a small bowl with the sugar, then dip the cookies, icing side down, into the sugar. If you have a kitchen torch, torch the cookies to caramelize the sugar. If you don’t have a kitchen torch, set your oven to broil and broil the cookies until the sugar begins to caramelize, about 1-2 minutes. If you broil, you MUST watch your cookies carefully, or they will burn completely!

Wait until the torched sugar cools a bit, then enjoy!

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