Bake Crème Brûlée Cookies for 17 Servings

Instructions:

1. Beat the softened butter and granulated sugar until light and fluffy.
2. Mix in the egg and vanilla extract until fully incorporated.
3. Slowly stir in the flour, baking powder, and salt until a soft dough forms.
4. Cover the dough and refrigerate for 60 minutes to prevent spreading.
5. Shape the chilled dough into balls and place them 2 inches apart on a parchment-lined baking sheet.
6. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are barely golden but the centers remain pale.
7. Immediately upon removing from the oven, dip the bottom of a small glass in sugar and press it firmly into the center of each hot cookie to create a deep indentation.
8. Allow the cookies to cool completely on the pan.
9. Beat the softened cream cheese and heavy cream until smooth.
10. Gradually add powdered sugar and vanilla, whipping until the mixture is stiff and velvety.
11. Fill each cookie divot to the brim with the cream mixture, smoothing the top with a spatula.
12. Sprinkle a thin, even layer of granulated sugar over the top of the filling.
13. Using a kitchen torch, move the flame in a steady circular motion across the sugar until it melts into a mahogany-colored glaze. Let harden for 2 minutes before serving.