Brown Butter Chocolate Chip Cookie Cups are a fun twist on the traditional chocolate chip cookie! The cookie dough gets baked in muffin tins, resulting in perfectly thick and super gooey cookies.
Have you ever tried baking cookie cups? This is my first time and I'm so happy with how they turned out.
Instead of scooping your cookie dough onto regular cookie pans, you place them in muffin tins. They come out perfectly circular and extra thick!
These cookies have the perfect texture. Every bite is perfectly crisp but also very gooey. They are next level delicious!
For more cookie recipes, try Classic Chocolate Chip Cookies, Carrot Oatmeal Maple Cookies, and Peanut Butter Oatmeal Reese's Cookies.
Jump to:
Why this recipe works
- Brown butter: The nutty brown butter enhances the flavour so much.
- Easy to make: No electric mixers required, just a spatula and a whisk.
- No chill time: So you get your cookie cups faster!
Ingredients Notes
Here are some key ingredients we're using in these cookie cups. Keep scrolling for the full recipe and measurements!
- Butter – I used unsalted. This will be melted, browned, and cooled back down to room temperature.
- Brown sugar – I used dark brown sugar, but light brown sugar works as well.
- Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate also works, but I think milk chocolate would be to sweet. You can also use mini chocolate chips!
- Eggs – Make sure they're at room temperature before beginning.
- Flour - All-purpose flour is used in these cookie cups.
- Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!
Step by step instructions
Here is how to make and bake these Brown Butter Chocolate Chip Cookie Cups. You will need a well-greased muffin pan, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. See details in recipe card on how to brown butter step-by-step. As it comes back down to room temperature, prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 - Whisk butter and sugars. Add in the brown butter, white sugar, and brown sugar. Whisk together for 2-3 minutes until well mixed.
Step 4 - Add in eggs and vanilla. Add in the egg, egg yolk, and vanilla. Whisk for another 1-2 minutes until air bubbles form.
Step 5 - Add in dry ingredients. Add the dry ingredients into the bowl. Using a spatula, stir until almost totally combined.
Step 6 - Mix in chocolate chips. Add in the semi-sweet chocolate chips. Mix until evenly distributed and no flour streaks are showing anymore, don't over-mix!
Step 7 - Scoop. Add 2 tbsp per muffin tin, this recipe makes 12 cookie cups total. I used an ice cream scooper which helps create even scoops every time. Sprinkle extra chocolate chips on top if desired.
Step 8 - Bake. Bake the cookie cups for 11-14 minutes. Mine took exactly 13 minutes. If you bake them shorter they will be more gooey, if you bake them longer they will be more crisp. They are delicious either way!
Remove from the oven and allow the cookie cups to come back to room temperature. Then gently run a knife around each one and pop them out of the pan.
FAQ
Can I make these into cookies instead?
This recipe has less leavening agents than normal cookies since they don't spread on a pan, so check out Brown Butter Chocolate Chip Cookies.
Do I have to add in chocolate chips?
No! Feel free to substitute for whatever add-in you'd like or keep them plain jane.
Do I have to brown the butter?
No, but I highly recommend it. If you only want to melt the butter, use 3/4 cups total.
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Chocolate Chip Cookie Cups
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/3 cup white sugar
- 2/3 cups dark brown sugar
- 3/4 cups + 1 tbsp unsalted butter* melted, browned, and cooled
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Grease the muffin pan with oil very well.
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter come back down to room temperature (minimum 15-30 minutes) while you prep on the rest of the recipe.3/4 cups + 1 tbsp unsalted butter*
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1 tsp cornstarch, 1/4 tsp salt
- In a large bowl, add in the brown butter, white sugar, and dark brown sugar. Whisk together until well combined (2-3 minutes).1/3 cup white sugar, 2/3 cups dark brown sugar, 3/4 cups + 1 tbsp unsalted butter*
- Then add in the egg, egg yolk, and vanilla. Continue to whisk for another 1-2 minutes, until lighter in colour and air bubbles form.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Add in the dry ingredients. Using a spatula, mix until almost completely combined.
- Toss in the semi-sweet chocolate chips. Mix until evenly distributed, don't over-mix!3/4 cups semi-sweet chocolate chips
- Add approximately 2 tbsp per muffin tin. This recipe makes 12 cookie cups total. Add extra chocolate chips on top if desired!
- Bake the cookie cups for 11-14 minutes. Mine took exactly 13 minutes. If you bake them for a shorter amount of time they will be more gooey. If you bake them longer, then they will be more crisp and well done. They are delicious either way!
- Remove from the oven and allow the cookie cups to come back to room temperature. Then gently run a knife around each one and pop them out of the pan.
- They are best served fresh or next day. You can store them in an airtight container on your counter for 3 days, or in the fridge for up to 1 week. My favourite way eating them is warmed up in the microwave!
Anonymous says
Great cookie . Thank for the recipe .
Ania says
My pleasure! Thank you for the kind comment.