Place your cookie dough into a muffin tin and get these delicious cookie cups! These Brown Butter Toffee Chocolate Chip Cookie Cups melt in your mouth they're so good. The nuttiness from the brown butter paired with the sweet toffee and chocolate is absolute bliss. They come out perfectly round, gooey, and chewy every time.
I made my first cookie cups a couple weeks ago and now I'm addicted to how easy they are. I love that the cookies always come out perfectly round and extra thick with super soft centers.
These cookie cups have the best texture. They are extra buttery and gooey, and the pairing of the toffee with the nutty brown butter is insanely tasty! I love the toffee and chocolate combination too.
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Ingredients Notes
Here are a few key ingredients we're using in these delicious cookie cups. Keep scrolling for the full recipe and measurements!
- Butter – I used unsalted. This will be melted, browned, and cooled.
- Brown sugar – Dark or light brown both work!
- 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 for cute little pockets of chocolate!
- Toffee - You can use any kind of toffee bits like Skor or Heaths.
- 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 cookie cups!
Step by step instructions
Here is how to make and bake these Brown Butter Toffee 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. Stir together and set aside for later.
Step 3 - Whisk butter and sugars. In a large bowl (You'll be using this bowl to mix everything in), add in the brown butter, white sugar, and brown sugar.
Step 4 - Add in eggs and vanilla. Whisk for another 1-2 minutes until slight air bubbles form and the colour is lighter.
Step 5 - Add in dry ingredients. Toss in the dry ingredients and using a spatula, mix until almost completely combined.
Step 6 - Mix in add-ins. Add in the toffee bits and semi-sweet chocolate chips. Mix until evenly distributed, 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 and toffee pieces 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 extra gooey, if you bake them longer they will be more crisp and well done. They are delicious either way!
Remove the muffin tin from the oven and allow the cups to cool. Once they have cooled, gently run a knife along the edges of each cup and remove them. Enjoy!
FAQ
Can I make these into cookies instead?
This recipe has less leavening agents than normal cookies since they aren't being baked on a cookie pan, so check out Brown Butter Toffee Chocolate Chip Cookies if you want to make cookies.
Do I have to add in the toffee?
No! Feel free to substitute for whatever add-in you'd like or keep them simple.
Do I have to brown the butter?
No, but I highly recommend it. The brown butter adds a super nutty flavour. If you only want to melt the butter, use 3/4 cups total.
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Brown Butter Toffee Chocolate Chip Cookie Cups
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 tsps cornstarch
- 2 large eggs room temperature
- 3/4 cups + 1 tbsp unsalted butter melted, browned and cooled
- 1 tsp vanilla
- 1/2 cup toffee bits
- 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, 2 tsps cornstarch, 1/2 tsp salt
- In a large bowl, add in the brown butter, white sugar, and dark brown sugar. Whisk together for 2-3 minutes.1/2 cup dark brown sugar, 3/4 cups + 1 tbsp unsalted butter, 1/3 cup white sugar
- Add in the eggs and vanilla. Continue to whisk for another 1-2 minutes, until lighter in colour and air bubbles have formed.2 large eggs, 1 tsp vanilla
- Toss in the dry ingredients. Using a spatula, mix until almost completely combined.
- Add in the semi-sweet chocolate chips and toffee bits. Mix until evenly distributed and now no flour streaks remain, make sure not to over-mix!1/2 cup toffee bits, 3/4 cups semi-sweet chocolate chips
- Scoop approximately 2 tbsp per muffin tin. I used a cookie scooper for even scooping and recommend you do the same! You can also scoop them with spoons. Add extra chocolate chips and toffee bits on top if desired (optional, but recommended).
- 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 extra gooey. If you bake them longer, then they will be more crisp. They are delicious either way!
- Remove the cups from the oven and allow them 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. I personally love eating them warm right out of the oven. You can store them in an airtight container on your counter for 3 days, or in the fridge for up to 1 week.
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