Description
Enjoy the perfect blend of soft, chewy cookies and a rich crème brûlée filling in these Crème Brûlée Stuffed Cookies. Each bite features a creamy center topped with a delightful caramelized sugar crust, making them an irresistible treat for any dessert lover.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped)
- 1/4 cup granulated sugar (for topping)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- In a medium saucepan, combine the heavy cream and vanilla bean paste (or seeds from a vanilla bean). Heat over medium heat until it just begins to simmer, stirring occasionally.
- Remove from heat and let cool slightly. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon (about 5-7 minutes). Strain through a fine-mesh sieve into a bowl to remove lumps.
- Let cool to room temperature, then cover and refrigerate until ready to assemble.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out about 1.5 tablespoons of dough for each cookie, roll into balls, and place on the prepared baking sheet, leaving 2 inches of space between each.
- Create a small indentation in the center of each cookie ball using your thumb or the back of a measuring spoon.
- Bake for 10-12 minutes, or until edges are lightly golden. The centers may look slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are cool, stir the crème brûlée filling until smooth and creamy.
- Fill the indentation in each cookie with the crème brûlée filling using a small spoon or piping bag.
- Sprinkle about 1 teaspoon of granulated sugar on top of the filling for the crunchy topping.
Notes
- Ensure the cookie dough is well-chilled before baking for the best texture.
- For a more intense vanilla flavor, use high-quality vanilla bean paste or fresh vanilla beans.
- The crème brûlée filling can be made a day in advance for convenience.
- Prep Time: 60 minutes
- Cook Time: 12 minutes