Description
These Crème Brûlée Cookies combine the creamy richness of classic crème brûlée dessert with the convenience and fun of cookies. Featuring a soft vanilla pudding filling topped with a crisp caramelized sugar shell, these cookies are a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ½ cup vanilla pudding, prepared or instant mix with milk
Topping
- ¼ cup granulated sugar (for brulée topping)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to combine evenly. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and ¾ cup granulated sugar until the mixture is light and fluffy, which should take a few minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overmixing.
- Shape Cookies: Scoop heaping tablespoons of dough, roll each into balls, then flatten them slightly. Arrange the cookies 2 inches apart on the parchment-lined baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven at 350°F (175°C) for 10–12 minutes, until the edges turn just golden and the centers are set. Remove and allow them to cool completely on a wire rack.
- Prepare the Filling: In a small bowl, whisk together the heavy cream and prepared vanilla pudding until smooth and slightly thick to create the creamy filling.
- Fill the Cookies: Spoon about 1 teaspoon of the pudding filling onto the center of each cooled cookie, spreading gently if needed.
- Caramelize the Topping: Sprinkle the tops with the ¼ cup granulated sugar designated for brulée topping. Using a kitchen torch, caramelize the sugar until golden brown and crisp. If you don’t have a torch, place the cookies under a broiler for 30–60 seconds watching closely to prevent burning.
- Set and Serve: Let the caramelized sugar topping set for a minute before serving the cookies to ensure crunchiness.
Notes
- If using a broiler instead of a kitchen torch, watch closely to prevent burning the sugar topping.
- Store these cookies in the refrigerator if preparing in advance to keep the pudding filling fresh.
- Allow cookies to cool completely before adding filling to avoid melting the pudding.
- You can use instant vanilla pudding or homemade pudding for the filling depending on preference.
