1. Prepare the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Shape and Bake
- Roll the dough into 1.5-inch balls and place them on the prepared baking sheet, leaving 2 inches between each.
- Using the back of a spoon, create a small indentation in the center of each dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool completely on a wire rack.
3. Prepare the Crème Brûlée Topping
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.
- Let the cream cool slightly before use.
4. Assemble the Cookies
- Spoon a small amount of the cooled cream mixture into the indentation of each cookie.
- Sprinkle a thin, even layer of granulated sugar over the cream-filled center.
5. Caramelize the Topping
- Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy crust.
- If you don’t have a torch, place the cookies under the broiler for a few seconds. Watch closely to avoid burning.
- Let the caramelized sugar set for a few minutes before serving.
Tips for Success
- Torch vs. Broiler: A torch provides better control for caramelizing. If using a broiler, monitor closely.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Extra Flavor: Add a pinch of sea salt over the caramelized sugar for a gourmet twist.
Enjoy these Crème Brûlée Cookies for a unique and indulgent treat that combines the best of two desserts!
