Crème Brûlée Cookies You Can Make in Your Pressure Cooker
Sweet soft cookies filled with cream cheese and topped with caramelized sugar, made fast using your pressure cooker.
Equipment
- 1 Kitchen torch
Ingredients
Main Ingredients
- ¾ cup butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 oz cream cheese
- 1 ¼ cup confectioner's sugar
- 1 teaspoon vanilla extract for frosting
- ¼ cup granulated sugar for dipping
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Add egg and vanilla extract, beat to combine.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Combine dry and wet ingredients, mixing until just incorporated.
- Scoop 2 tablespoon of dough, flatten with hands, place 1 teaspoon of cream cheese in center, fold dough to seal.
- Place dough balls on sheet, bake for 10–12 minutes. Let cool 5 minutes on sheet, then transfer to rack.
- In a bowl, beat cream cheese, confectioner's sugar, and vanilla extract until smooth.
- Spread frosting over each cooled cookie, dip in granulated sugar to top.
- Use torch to caramelize sugar topping or broil briefly, then cool and serve.
Notes
Store in airtight container at room temp up to 3 days, refrigerate to keep longer, or freeze and reheat to restore crisp topping.