These Brown Butter Toffee Oatmeal Cookie Cups are irresistibly delicious and incredibly easy to make! They're perfectly chewy, packed with rich, nutty brown butter flavour, and are sure to impress any crowd.
Baking these in a muffin tin is my favourite little hack! It guarantees that they come out perfectly round, with chewy edges, and gooey centers every time.
These cookie cups are so tasty! They are extra chewy from the oats, rich and nutty thanks to the brown butter, and loaded with sweet, buttery toffee bits. They're a cozy and warm crowd-pleasing dessert you'll want to make again and again!
Step by step instructions
Here is how to make and bake these Brown Butter Toffee Oatmeal 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. Check the recipe card below on details on how to brown butter.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 - Whisk butter and sugars. Whisk the cooled melted brown butter, white sugar, and brown sugar in a large bowl for 2-3 minutes until well combined and smooth.
Step 4 - Whisk in eggs and vanilla. Add in the egg, yolk, and vanilla. Continue whisking for another minute or so.
Step 5 - Add in dry ingredients. Mix the dry ingredients in gently with a spatula until just combined. Don't over-mix!
Step 6 - Add in toffee. Mix in the toffee a few times. Don't over-mix!
Step 7 - Scoop. Add 2 tbsp per muffin tin, this recipe makes 14 cookie cups total. I used an ice cream scooper which helps create even scoops every time. Add extra coconut and chocolate chips on top if desired.
Step 8 - Bake. Bake the cookie cups for 18-22 minutes. The cups are ready when the edges are a golden brown and the middles are still slightly puffy. The cookie cups will continue to bake from the heat of the pan after removed from the oven.
FAQ
How do I store these cups?
These cookie cups stay good on the counter in an airtight container for up to 3 days! You can also store them like this in the fridge for up to 1 week.
Do I have to add oats?
Yes. If you want to make cooke cups without oats, try Brown Butter Chocolate Chip Cookie Cups. You can substitute the chocolate chips for toffee in them!
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 Toffee Oatmeal Cookie Cups
Ingredients
- 3/4 cups unsalted butter melted and browned
- 3/4 cups dark brown sugar
- 4 tbsp white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats or large flake oats
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup toffee bits like Skor or Heath's
Instructions
- Preheat the oven to 350℉/176℃ and grease a 12 muffin tin very well with oil. Set aside.
- In a pot on medium-high heat, melt the butter. Once melted, the butter will begin to bubble, sizzle, and foam. Continue to stir it constantly to avoid burning. The butter will go from a yellow to a deep brown colour within a few minutes, with browned bits on the bottom of the pot. The aroma of nutty-ness will fill the air. Once ready, transfer into a glass measuring cup to cool for 15 minutes while the rest of the ingredients are being measured. Make sure to scrap all the amber coloured bits on the bottom of the pan - that carries all the flavour!3/4 cups unsalted butter
- In a bowl, add the flour, oats, baking soda, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 1/2 cups rolled oats, 1/2 tsp baking soda, 1 tsp cornstarch, 1/4 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the brown butter, brown sugar, and white sugar. Whisk for 2-3 minutes.3/4 cups dark brown sugar, 4 tbsp white sugar
- Add in the egg, egg yolk, and vanilla. Continue to whisk for another minute or so to combine.1 large egg, 1 large egg yolk, 2 tsp vanilla
- Add the dry and wet ingredients together. With a spatula, gently fold it together to create a soft cookie dough. Don't over-mix!
- Add in the toffee bits and mix in a few times. Don't over-mix!1/2 cup toffee bits
- Scoop and divide the dough evenly between the muffin tin. Put a couple extra toffee bits on top (optional, but recommended).
- Bake the cups for 18-22 minutes. The cups are done when the edges are a golden brown and the middles are slightly underbaked and puffy. They will continue to bake once removed from the oven from the heat of the pan.
- Allow to cool, then gently run a knife around the edges of each cup and 'pop' them out of the tin. Enjoy!
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