Crème Brûlée Cookies Made Easy in Your Pressure Cooker
These decadent crème brûlée cookies turn a classic dessert into soft, chewy treats with rich vanilla flavor and a caramelized sugar crust — all made quick in the pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.4 oz vanilla instant pudding mix boxed
- ½ cup cold milk
- 1 cup unsalted butter softened (for frosting)
- 1 teaspoon vanilla extract for frosting
- ¼ cup heavy whipping cream room temperature
- 1 cup powdered sugar
- ½ cup granulated sugar for brûlée topping
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, and salt together.
- In another bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla extract and mix until smooth.
- Stir in the pudding mix and cold milk until fully combined.
- Gradually fold in the dry ingredients until a soft dough forms.
- Use scoop to drop dough balls on baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Cool on sheet for 5 minutes.
- Meanwhile, beat butter and vanilla. Add pudding, cream, and powdered sugar to create frosting.
- Pipe frosting on cookies, freeze 30 minutes, then sprinkle with sugar and torch until caramelized.
Notes
Store in airtight container for up to 3 days or refrigerate for up to 1 week. For best brûlée effect, torch immediately before serving.