Prepare custard filling-
In a small sauce pan, whisk custard mix into milk. Bring to a boil over
medium heat, whisking frequently to prevent scorching and lumps. Set
aside to cool for at least 30 minutes. Custard will be thick.
Preheat oven to 350 degrees.
Sift together first 5 ingredients into a large bowl. Set aside.
In a large mixer bowl, beat together the butter, brown sugar, and
granulated sugar until light and fluffy. Add instant pudding, mixing
well. Add eggs, then vanilla extract, mixing until well blended. Scrape
down sides of bowl as necessary. Slowly add flour, mixing well.
Using a standard (2 oz) ice cream scoop, or rounded tablespoons, drop
dough onto an un-greased parchment lined baking sheet. Using the back
of
a spoon, or the round handle of a kitchen utensil, press an
indentation
into the center of each cookie. Whisk the cooled custard until smooth.
Spoon custard into the indentations.
Sprinkle raw sugar (and cinnamon, if desired) over cookies.
For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded
tablespoon-size cookies, bake 10-12 minutes. After one minute,
transfer from pan to wire rack to cool. The custard center will be
thin. Allow 15-20 minutes to set.
Originally Submitted
1/8/2011
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