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Crème Brûlée Cookies

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Delightful cookies that capture the essence of traditional crème brûlée with a crispy sugar shell and rich custard-like interior.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the dry ingredients in a medium bowl, whisking together the flour, baking soda, and salt.
  3. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Incorporate the egg and vanilla extract into the butter mixture, beating until combined.
  5. Combine the dry and wet mixtures, mixing on low speed until just incorporated.
  6. Heat the heavy cream in a saucepan until bubbling, then whisk in the cornstarch.
  7. Fold the cream into the cookie dough until well combined.
  8. Scoop dollops of cookie dough onto the prepared baking sheet, spacing them 2 inches apart.
  9. Bake for 10-12 minutes or until edges are lightly golden and centers are soft.
  10. Cool the cookies on a wire rack for 5 minutes before transferring them.
  11. Prepare the topping by sprinkling 1 teaspoon of sugar on top of each cookie.
  12. Caramelize the sugar using a kitchen torch or broiler until crispy.
  13. Let the caramelized sugar cool and harden before serving.

Notes

Store uneaten cookies in an airtight container for up to 3 days or freeze them for up to 2 months. Caramelize just before serving for best results.

Nutrition

Find it online: https://cookingwithmayaa.com/creme-brulee-cookies-2/

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