Creme Brulee Stuffed Cookies

Full Recipe Tutorial: https://linktw.in/tuSgau
Ingredients (all in grams)
Cookie Dough:

-122g Unsalted Butter
-101g Shortening
– 213g Granulated Sugar
-117g Brown Sugar
-535g All-Purpose Flour
-7g Baking Powder
-5g Cornstarch
-2g Salt
-20g Instant Vanilla Pudding Mix
-104g Eggs
-7g Vanilla Extract
-5g Vegetable Oil

Mix-Ins: 100g Toffee Bits
Core: Vanilla Pudding (premade & frozen in molds)

• You could use any type but we made our own

Directions

Prep First:
Premake vanilla pudding cores using silicone molds and freeze until solid.

1. Cream the Fats & Sugars. Mix butter, shortening, granulated sugar, and brown sugar until smooth and fluffy.
2. Add Wet Ingredients. Mix in eggs, vanilla extract, and vegetable oil until fully combined.
3. Incorporate Dry Ingredients. Add baking powder, cornstarch, salt, and vanilla pudding mix. Mix well.
4. Add Flour. Gradually stir in flour until dough forms.
5. Fold in Mix-Ins. Gently fold in the toffee bits.
6. Portion the Dough. Weigh and shape into 5 oz cookie dough balls for even baking.
7. Add Core. Form each dough ball into a cup, place a frozen vanilla pudding core inside, and seal the dough around it.
8. Chill. Refrigerate or freeze dough balls for 1–2 hours to help prevent spreading and develop flavor.
9. Bake. Preheat oven to 400°F (205°C). Bake on a lined cookie sheet for 16–20 minutes, or until edges are golden brown.
10. Cool & Finish. Let cookies cool on a wire rack for 5 minutes.

Top with a sprinkle of sugar and torch for that classic Crème Brûlée crackly shell — or in our case, brand the tops!