Crème Brûlée Cookie Cakes

🍁 Crème Brûlée Cookie Cakes 🍂

Enjoy autumn days with these melt-in-your-mouth Crème Brûlée Cookie Cakes 🍁

Crunchy caramel on delicious cream gives an irresistible richness to the soft baked cookies. 🤤 Are you tempted yet?

Here comes the easy and scrumptious recipe for you:

❤️Ingredients:

• 120g butter

• 120g coconut oil

• 100g granulated sugar

• 57g confectioners’ sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 270g all-purpose flour

• 3g baking soda

• 3g cream of tartar

• 3g salt

🤎Frosting:

• 225g cream cheese, softened

• 85g butter, softened

• 250g confectioners’ sugar

• 5ml vanilla essence

• 2-4g granulated sugar per cookie

Instructions:

🎃Cookies:

1. With a mixer fitted with the paddle attachment beat the butter, oil and sugars, on medium-high speed until creamed and combined, about 4 minutes.

2. Add the egg, extracts, and beat until combined.

3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.

4. Form approximately 30 equal-sized mounds of dough, roll into balls, and flatten about halfway. Freeze for at least 2 hours, up to 7 days.

5. Bake at 180°C for about 8 minutes or until edges have set and tops are just set.

6. Allow cookies to cool on baking sheet before frosting. While cookies are cooling, make the frosting.

🎃Frosting:

1. With a mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until creamed and fluffy, about 2 minutes.

2. Add the confectioners’ sugar and vanilla and beat to incorporate.

3. Frost to the top of each cookie. Assemble the cakes.

4. Sprinkle each cookie cake with a bit of granulated sugar.

5. Using a kitchen torch, brûlée the sugar on all the cookies. It will only take about 2 to 3 seconds per cookie. Serve immediately.

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