Recipe courtesy of Sugar and Plumm

Creme Brulee Cookie

Getting reviews...
  • Level: Intermediate
  • Total: 10 hr (includes chilling and freezing times)
  • Active: 30 min
  • Yield: About 20 cookies
Share This Recipe

Ingredients

Creme Brulee Custard Filling:

Cookie Dough:

Directions

Special equipment:
a kitchen blowtorch
  1. For the creme brulee custard filling: Place the gelatin sheets in a bowl of ice water and allow them to sit and bloom for 3 minutes. Remove the sheets, squeeze out the excess water and set aside.
  2. Put the heavy cream, 1/2 cup of the granulated sugar and the vanilla bean in a saucepan and heat over medium heat until almost boiling.
  3. Whisk the eggs yolks in a bowl with the remaining 1/2 cup granulated sugar. Whisk in a little bit of the hot cream mixture to temper the eggs, and then whisk the egg yolk mixture into the cream in the saucepan. Return the mixture back to the heat and cook, stirring, until thick enough to coat the back of a spoon.
  4. Strain the mixture into a bowl and whisk in the bloomed gelatin. Line a baking sheet with plastic wrap, pour the mixture onto the sheet and refrigerate overnight.
  5. Use a tablespoon to scoop about 20 balls from the custard, and place in the freezer until frozen.
  6. For the cookie dough: Whisk together the vanilla and eggs in a small bowl and set aside. Combine the flour and baking soda in a separate bowl and set aside.
  7. Cream together the butter, granulated sugar and brown sugar in a large bowl until light and fluffy. Alternately add the egg mixture and flour mixture to the butter mixture and mix until combined. Scrape the bowl to insure all the ingredients are thoroughly incorporated. Add the white chocolate chips and mix until combined. Refrigerate until well chilled and firm, at least 1 hour.
  8. Preheat the oven to 350 degrees F.
  9. Roll the cookie dough into 3-inch balls, place onto baking sheets and flatten each ball with your hand. Place a frozen custard ball in the middle of each flattened cookie, sprinkle with the turbinado sugar and brulee the sugar with a kitchen blowtorch until brown. Bake the cookies until golden brown, about 12 minutes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.