Begin by creaming together ½ cup of sugar and ½ cup of softened butter in a large mixing bowl until light and fluffy, about 2-3 minutes. Then, add 1 egg and 1 teaspoon of vanilla extract, mixing until well combined. Gradually incorporate 1 and ¾ cups of flour until just combined, ensuring a smooth dough.

Preheat your oven to 350°F (175°C). Using a tablespoon, drop rounded spoonfuls of the cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-15 minutes, or until the edges are lightly golden and the centers are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

In a medium saucepan, whisk together 1 cup of heavy cream, ¼ cup of granulated sugar, and 2 tablespoons of cornstarch over medium heat. Stir constantly as the mixture thickens and starts to gently bubble, about 5-7 minutes. Once thickened, remove from heat and stir in 1 teaspoon of vanilla extract. Allow this creamy filling to cool slightly.

Once the cookies have completely cooled, gently cut a small slit or the top off half of the cookies. Fill each with a spoonful of the prepared pastry cream, then top with the other half of the cookies to create delicious cream-filled bites.

Sprinkle about 1 tablespoon of granulated sugar evenly over the tops of the filled cookies, ensuring an even layer for the best caramelization.

Using a kitchen torch, carefully write the sugar until it melts and turns golden brown, creating a crispy layer. If you don’t have a torch, you can place the cookies under the broiler in your oven for 1-2 minutes—just watch them closely to prevent burning.

Allow the caramelized sugar to cool for a few minutes until it hardens into a crunchy topping. Serve your scrumptious Creme Brûlée Cookies immediately for the best texture, or store them in an airtight container for later enjoyment!