Crème Brûlée Cookies

Crème Brûlée? Yes, please. These coffee-infused cookies capture the classic dessert's charm with a sweet, gooey center, a crunchy caramelized topping and the rich flavor of coffee. All you need is a torch or broiler to get that signature brûlée finish. Make a batch to share and bring a little extra love to your holiday table, inspired by our best-selling blend. Bon appétit!

Ingredients: 

For the Cookies:

• 1 tsp of instant coffee or espresso dissolved in 1 tablespoon of hot water, then let it sit until cooled. 

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

For Brûlée Topping:

• 1/4 cup granulated sugar (for sprinkling)

Instructions 

Part 1: The Cookie Dough

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

2. Cream, Butter & Sugars: In a large bowl, using an electric mixer or a whisk, beat the butter and cream with the granulated sugar and brown sugar until the mixture softens and becomes light and fluffy.

3. Add Wet Ingredients: In the bowl, mix the egg, vanilla extract and the cooled coffee, whisking thoroughly until combined.

4. Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, and salt together. 

5. Mix the Dry and Wet: Slowly add the dry ingredients to the wet ingredients, mixing at low speed or stirring by hand until they're combined, but don't overmix!

6. Chill: Cover the dough and place it in the fridge to chill for 30 minutes.

Part 2: Bake & Brulee!

1. Scoop the Dough: Take the dough out and drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between cookies.

2. Bake: Bake for 10-12 minutes or until the edges are lightly golden and the centers are soft and set. 

3. Cool Slightly: Cool the cookies on the baking sheet for a few minutes before transferring them carefully to a wire rack to cool.

The Brûlée Topping!

1. Once the cookies are completely cool, sprinkle about 1/2 teaspoon of granulated sugar over the top of each cookie. Don't use too much! 

2. Caramelize: Use a kitchen torch to carefully melt and caramelize the sugar on top of each cookie until bubbly and light brown.  Be careful and quick and keep the flame moving to prevent burning.

3. Cool off: Allow the caramelized sugar to cool and become crispy.

No Torch? No Problem! If you don't have a torch, place the sugar-sprinkled cookies on a baking sheet under your oven's broiler for about 1-2 minutes. Watch them closely! The sugar will brown very quickly.

That's it! Bake at home for the holidays and enjoy these delicious, tender, flavorful Crème Brûlée Cookies!