Creme Brle Cookies Luscious Crunchy Treats for Holidays
Author:lilie
Total Time:1 hour 37 minutes
Yield:24 cookies 1x
Description
Creme Brle Cookies deliver creamy centers with a crispy bite turning gatherings into memorable moments Indulge these luscious Crunchy Treats
Ingredients
Scale
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup heavy cream (optional)
1/2 cup mini chocolate chips or white chocolate chips (optional)
Extra granulated sugar for topping
Instructions
In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2–3 minutes. The mixture should look pale and feel airy.
Beat in the eggs one at a time, then mix in the vanilla extract. Scrape the bowl as needed to keep everything well combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
With the mixer on low, add the dry ingredients to the wet in two additions. Mix until just combined; if using cream, fold it in now along with the chocolate chips, just until incorporated.
Chill the dough for 30–60 minutes. Chilled dough holds its shape better and yields cookies with a nice, soft center.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats for easy release.
Drop dough by rounded tablespoons (about 1.5 tablespoons) onto the prepared sheets, spacing 2 inches apart for room to spread.
Bake 10–12 minutes, or until the edges are set and the centers look slightly puffy and pale. They will continue to firm up as they cool.
Cool the cookies completely before applying the brûléed top. This is where the magic happens—the contrast is everything.
Sprinkle a thin, even layer of granulated sugar over each cooled cookie. If you want a sharper crackle, dust a tad more sugar in the very center of each cookie.
Caramelize the sugar with a chef’s torch until it turns golden and glossy, about 1–2 minutes per sheet, moving the flame in small circles to avoid scorching. If you don’t have a torch, place the cookies under a bright broiler for 45–60 seconds, watching closely and rotating the pan as needed for an even top. Let the tops cool for a minute to harden before serving.
Notes
Crème brûlée-inspired cookies with a soft, vanilla-scented center and a gleaming caramelized sugar crown that crackles with every bite.
