Browned Butter Chocolate Chip Cookie Cups

There’s only so many ways to re-invent chocolate chip cookies before it’s just another chocolate chip cookie.

But it’s a new year and I’m not out of ways yet. Cute cookie cups and browned butter to the rescue.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

These cookies are the solution to your prayers if you’ve ever had issues with cookies spreading. Sometimes even doing everything right including chilling the dough before baking and baking cookies on a Silpat Non-Stick Mat is not a match for cookies that decide they’re going to spread on you regardless. The pesky spreading problem is solved by baking cookies in a muffin pan. They’re trapped with no where to go.

In addition to the muffin pan trick, I jazzed these up with browned butter because it really does elevate everything to a higher status, including classic chocolate chip cookies. The depth of flavor, the nuttiness, the richness, and the comforting quality that food takes on when made with browned butter is why I use it every chance I get.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Normally, however, I don’t brown butter or use melted butter for cookies. In general, my cookies turn out much flatter and thinner when I use melted butter and instead I prefer to cream butter with sugars and eggs for cookie dough. But since I was baking these in a muffin pan and spreading is impossible, it was a perfect opportunity to use browned butter.

The beauty of using melted butter is that no mixer is required and this dough come together by hand in a matter of minutes. To make the cookies, first brown the butter. I extensively discussed how to brown butter and what to watch for with the Browned Butter Caramel and Butterscotch Bars. If you’ve never browned butter before, the key points are to either stir the butter or swirl the pan almost continuously for the three to four minutes it takes to brown. And the minute you see brown specks and flecks in the butter, remove the pan from the heat and continue to stir for another minute so the carryover heat doesn’t burn the already browned butter.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Allow the butter to cool momentarily so you don’t scramble the egg. Then add the egg, sugars, vanilla, and whisk to combine. There’s a greater amount of brown to granulated sugar, which helps the cookies stay softer longer. Between the browned butter and brown sugar, the cookies have such rich flavor with hints of caramel notes. Comfort food at its finest.

Stir in the flour and baking soda and mix until just incorporated. I used bread flour and because it has a higher protein and gluten-content than all-purpose flour, and anything made with it has a stronger rise, greater structure, and is chewier. All-purpose flour may be used but the cookies just won’t be as chewy.

Fold in the chocolate chips and I solely used chocolate chips even though I prefer cookies with both chocolate chips and chocolate chunks or with chopped chocolate truffles, but I was fresh out. Incorporating different types of chocolate, white chocolate, toffee or caramel bits, or diced peanut butter cups would be tasty twists.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Equally divide the batter among the twelve wells in a very well-sprayed muffin pan. This is a time you really have to trust your nonstick spray and nonstick pan. I use Pam for Baking floured cooking spray and it never lets me down from cookies to Bundt cakes. Although you may use muffin liners, cosmetically I wasn’t going for the ruffled potato chip look and didn’t want ridge impressions on the cookies. The only ridges I wanted in them were from teeth.

I don’t recommend using a mini-muffin pan because the overall mass of dough effects how the cookies bake up. Just like these cookies should be baked larger to achieve that chewy edge-soft center quality, the same holds true for the cookie cups. I’m all for cute mini food, but not here.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Bake the cookie cups for nine to eleven minutes, or until the tops have just set, and don’t over bake them. They will be a bit underbaked in the center but as they cool in the pan for at least twenty minutes before removal, they’ll firm up some. I’ve made them in the past and inadvertently overbaked them and although they were okay, they’re best when they’re still soft, gooey, and melty in the middle.

Just because they’re muffin-shaped, they’re nothing like muffins. No cakeiness here. They’re dense, heavy, and rich. Scott was pleasantly surprised when I handed him this little paper weight and he remarked how filling it was.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

There’s nothing better than biting into a thick and puffy cookie that had no chance to spread and is full of sink-your-teeth-in density. They’re the perfect balance of chewy edges, squishy in the middle, and loaded with melted chocolate.

I don’t think I ever want to use my muffin pan for muffins again.

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Browned Butter Chocolate Chip Cookie Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 dozen

Cookies made in a muffin pan are the answer to your prayers if you've ever had a problem with cookies spreading while baking. There's no where for these thick and dense cookies to go. Between the nuttiness and richness imparted from the browned butter, and the brown sugar used in the dough, these cookies have great depth of flavor. They’re the perfect balance of chewy edges, squishy in the middle, and loaded with melted chocolate.


1/2 cup unsalted butter, browned

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2 teaspoons vanilla extract

1 1/2 cups bread flour (all-purpose flour or a combination of the two may be substituted)

1/2 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

1 1/4 cups semi-sweet chocolate chips


Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray, cooking spray (or lining with paper liners is okay); set pan aside.

In a heavy-bottomed medium skillet, melt butter over medium-low heat, stirring nearly continuously or swirling pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter.

Pour butter into large mixing bowl and allow it to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and whisk to combine until smooth. Add the flour, baking soda, optional salt, and stir until just incorporated. Fold in the chocolate chips. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to between two-thirds and three-quarters full. Tthe cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities. Bake for 9 to 11 minutes, or just until tops have set and are golden, taking care not to overbake because they will firm up more as they cool. Allow cookies to cool in pan for at least 20 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a table knife so you don't scratch your pan. Serve immediately. Cookies will keep for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.

Related Recipes:

Double Chocolate Chip Cookie Cups – Both semi-sweet and white chocolate chips line these little cups before they’re topped off with ice cream

They make a wonderful perch for a scoop or two

Deep Dish Chocolate Chip Cookies with Peanut Butter Cups and M&M’s – I baked these chewy-edged cookies with soft-centers in my whoopie pie pan. The edges bake up like little pie-crust edges, perfect to just pluck off and nibble at, unless you want to pluck out and nibble on the peanut butter cups or M&M’s in cookies

Chocolate Chip and Chunk Cookies – My favorite recipe for pure, unadulterated, perfect chocolate chip cookies. They’re soft, chewy, tender, moist, stay soft for days, are a snap to make, and have two kinds of chocolate in every bite. I wrote extensively about why I love them and if you need a solid, fuss-free, and straightforward recipe for chocolate chip cookies that yields fabulous results on every level, try this one. It’s my gold standard

New York Times Chocolate Chip Cookies (from Jacques Torres) – I learned many valuable lessons when making these cookies, including using bread flour, making larger cookies, and stuffing in more chocolate than I thought was possible. Fresh from the oven, I love these cookies, and although I don’t consider them my ‘perfect’ cookie and wrote extensively about my overall thoughts. However, because it’s such a popular recipe, I’d be remiss to omit them because many people adore these jumbo bakery-style cookies

Chocolate Chip Peanut Butter Oatmeal Cookies – Inspired be the Cooks Illustrated Thick and Chewy Chocolate Chip Cookies, I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required, and the higher ratio of brown to granulated sugar keeps them just as soft on day four as on day one. If you’re not a chocolate chip cookie purist and like a variety of textures and flavors in your cookies, these are a must-try

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – Three of my favorite cookies in one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess. No mixer is required, and this is a perfect impress-a-crowd cookie to pop into the oven before brunch or a dinner party, and as the meal wraps, the cookie is ready. Grab the spoons and wait for the ooh’s and ahh’s

Chocolate Chip Cookie Dough Balls (no-bake, raw, vegan, gluten-free) – Safe-to-eat raw cookie dough that’s all-natural, vegan, easy, and is the most Pinned recipe on my site. The cookie dough tastes just like the real thing and is ready in five minutes. They also freeze beautifully and I always have a freezer stash

Do you ever bake anything other than muffins in a muffin pan?

If you have any favorite recipes, feel free to share them. I’ve made other cookies in a muffin pan, these Ritz-Stuffed Peanut Butter Cups, and these Cheddar Cheese and Olive Oil Savory Muffins. So still a muffin but a savory rather than sweet muffin.


179 Responses to “Browned Butter Chocolate Chip Cookie Cups”

  1. Regina @ SpecialtyCakeCreations — January 2, 2013 at 11:58 pm (#

    Since I have first seen muffin cookies I have been soo intrigued. Havent tried it myself yet, but yours look soo chewy! Love it.

  2. Christina @ The Beautiful Balance — January 3, 2013 at 12:08 am (#

    Love love the use of browned butter. As always, your photos are amazing.

  3. angela @ anotherbiteplease — January 3, 2013 at 2:01 pm (#

    wow the middle of these look so moist … so delicious… and since you said to make in a muffin pan…they will be consumed for breakfast ;-) and thanks for the tidbit not to use my mini muffin pan…otherwise I would have!

    • Averie @ Averie Cooks — January 3, 2013 at 3:18 pm (#

      The overall surface area/depth and how that relates to baking time/temps and air circulation all effects how they bake so yes use the full size!

  4. Valerie — January 4, 2013 at 8:30 am (#

    I love giving my stand mixer a break (as well as my lackluster dish washing skills!). Words cannot convey how delectable these look to me right now! It’s been a full 6 days since I last baked something…looking at these beauties is torture. :D

    • Averie @ Averie Cooks — January 4, 2013 at 10:26 am (#

      I wish you could help me eat what I’ve been making. I came home from Aruba & hit the ground running with recipes and it’s been a little bit insane here :)

  5. jANE — January 4, 2013 at 11:35 am (#

    I tried making these this morning and the batter was so dry. Waiting on them to cool to see if they made through the baking process.

    • Averie @ Averie Cooks — January 4, 2013 at 11:45 am (#

      Dry – gosh. My batter was very soft and doughy, just like cookie dough is. With basically 1 cup of sugar, 1 egg, 1/2 cup of butter, and 1.5 cups of flour, it’s pretty much standard ratios for cookie-dough and if anything, my batter was on the wet side rather than dry but let me know how it goes for you!

  6. Janet — January 5, 2013 at 4:29 am (#

    This post is a keeper because the pictures are wonderful and so are the recipes! Thanks for sharing :) I do indeed have that problem of my cookies spreading out too much. They taste great but are flat as a pancake-as the saying goes.

    I am on a gluten free diet so will try some of these recipes with that flour. Usually my baked goods come out a little(this is an understatement) on the heavy side. Taste good though :)

    Have a beautiful day!

  7. Jessica @ Portuguese Girl Cooks — January 7, 2013 at 7:19 am (#

    I seriously want to sink my teeth into one of those cookies! They look so incredibly moist and chewy, and the brown butter is a serious bonus!!

    • Averie @ Averie Cooks — January 7, 2013 at 8:59 am (#

      Thanks, Jessica! I loved them and they were seriously tooth-sink-worthy :)

  8. Dani H — January 8, 2013 at 12:10 am (#

    I just spent an hour on your wonderful site! Scrumptious!

    {I found you through “Let’s Get Linky” at ‘BunsInMyOven’}

  9. T.R. — January 16, 2013 at 8:17 pm (#

    I just made these tonight! They are SO DELISHHHHHHHHHHHHHHHH. I LOVE chocolate chip cookies and these are up there. :O) Thank you for teaching me about browned butter. It wasn’t as hard as I thought and mine came out perfect. Thank you this is a keeper just like so many other recipes I’ve gotten from your site.

    Now if I could just STOP eating them. :O)

  10. Aisha — January 30, 2013 at 9:14 am (#

    Thank you forever for this recipe! Made twice already. The best chocolate chip cookie I have ever had. I’m really popular with my family! Can’t make them last enough for the friends yet, but that’s the plan. Anyone considering these, please make them! They will not disappoint!

    • Averie @ Averie Cooks — January 30, 2013 at 10:06 am (#

      Hi Aisha and thanks for taking the time to write and come back and tell me you’ve made these twice already and everyone seems to love them! And they’re the best CCC you’ve ever had! That’s amazing and so glad that this is the recipe that gets that award. I appreciate it – thank you!

  11. Christy — February 17, 2013 at 3:24 pm (#

    This recipe is definitely a favorite for life- although you’d never know it while I was preparing them! I wasn’t sure about browning the butter (it seemed to be greenish for the longest time!), and it seemed like I had WAY too much chocolate (though I did like the different texture that the chopped chocolate provided) and not enough dough. Even while the cookie cups were cooling I thought they were a disaster: “They’re not setting! They’ll just crumble apart!”
    And of course, once I let them sit long enough, it turned out they were perfect! The bread flour is a revelation. I can’t believe I ever loved cookies made with just AP flour and white sugar! The chewiness is just the best! Next time I’m throwing in some peanut butter chips, too :) Thanks so much, Averie!

  12. Allison — February 24, 2013 at 8:24 pm (#

    Hi! I love all of your recipes and your blog. Truly amazing. Just wondering with these cookies, how does reducing the amount of sugar affect the recipe? Would I still be able to achieve a nice texture with half the sugar? Thanks!

    • Averie @ Averie Cooks — February 24, 2013 at 8:41 pm (#

      No, you wouldn’t be. I recommend making the recipe as directed and either eating less or working out more :) But playing with the sugar and reducing it by half will not give you a successful result.

  13. Kimberly M. — March 6, 2013 at 6:45 pm (#

    I’ve had these pinned forever and just got the time to make them. I halved the batch so I wouldn’t be tempted to eat all of them, and they are extremely delicious. However, I have put them back in the oven (after the cooling time) since I felt they were too underdone. But these things happen, especially as I adapted the recipe a bit.

    I used a combination of light brown sugar and muscovado for the brown sugar, so that may have changed the cooking time. I’ve been trying to avoid refined sugar, so next time I’ll use all muscovado and turbinado sugars. The flavor profile goes so well with the browned butter. Oh, and I also use white whole wheat flour, because I enjoy the flavor more than AP. Either way, these are extremely, extremely good.

    • Averie @ Averie Cooks — March 6, 2013 at 6:53 pm (#

      Everyone’s oven is a bit different, plus with you using wheat flour not white, the batter wise likely thicker, taking longer to cook; as well as brown sugar having more moisture than white and the types of sugar you used, having more moisture than conventional sugars, so yes,extending baking time was probably in order. Glad you got that all squared away and so happy you feel they’re extremely, extremely good! Thanks for the detailed feedback on what you did!

  14. Melanie @MelanieMedia — August 3, 2013 at 1:22 pm (#

    Hi I think I’m going to give these a try. I was curious how you think they would do in a jumbo muffin pan? I like he idea of 6 large cookies to serve as a base for a sundae. I know I’d need to increase the the cooking time but by how much? Thanks for any advice!

    • Averie Sunshine — August 3, 2013 at 2:57 pm (#

      I’m not sure how much you’ll need to increase it b/c it will also depend on how shallow or ‘thick’ you stack the dough in each cup. I would just bake until done :) You will know! Keep them gooey and start checking every 2 mins at the close of the recommended baking time. Enjoy!

  15. Monica M — August 23, 2013 at 3:48 am (#

    Hi Averie! Finally I’m back! :) I made these today and they came out brilliant! I had to cook them for a couple of minutes longer though, cause at 11 minutes they were still very soft. I love them and one of the best things about them is that it takes 20 minutes to make them!!! Also, a couple of days ago I made the banana bread with browned butter vanilla glaze for my parents, they loved it so much that they asked me to make another one so that they could take it home with them today! So, I ended up making two loaves in two days! Love it! :) Hope you have a great weekend!

    • Averie Sunshine — August 23, 2013 at 12:18 pm (#

      Glad you loved them and they’re ready in 20 mins – I know, the best, right!

      And that’s wonderful to hear that the banana bread was such a hit with your parents you’re making another loaf for them to take home – how sweet :)

  16. stacie — October 14, 2013 at 12:21 pm (#

    This is the second recipe I have tried from your blog. It is so delicious! I used Halloween brown and orange chocolate chips and Halloween liners and they turned out lovely. It was my first time doing browned butter and my husband rlly loved the way it made the house smell. It almost seemed like the brown butter flavor was a little but stronger when the cookies come out of the oven. I ate one today and it seemed more subdued – but honestly either way they were scrumptious. Perhaps I just got used to the nuttiness because I hadn’t had it before.

    Thank you so much for sharing your recipes! Your book is on my wishlist for the holidays and I am just waitinh to try some of your other recipes. Of course I wil l have to give them away because if I don’t I am tempted to eat it all!

    • Averie Sunshine — October 14, 2013 at 2:01 pm (#

      I’m so glad to hear you loved these and are now a big fan of browned butter. It really makes your house smell so good – you’re right! Sometimes the flavors of things mellow a bit over time so that may have been what happened here; it became a little more subtle as time passed. Hope you get a chance to pick up my book – LMK what you make from it! :)

    • Stacie — January 10, 2014 at 12:26 am (#

      Your book is on my birthday wishlist! I love peanut butter! Btw, I brought these to a Halloween party, and ran into someone at a Christmas party who had had them at the Halloween party and they said they were possibly one of the best cookies they have ever had. I had brought the m&m cookies to the Christmas party and they said they knew they would be good since these ones were so delicious.

      I have had several folks request recipes from the various different things I have made of yours and I just send them to your site. Havent had a bad recipe yet.


    • Averie Sunshine — January 10, 2014 at 12:37 am (#

      Thanks for saying that you haven’t had a bad recipe from my site and also for sharing the story about the best cookies of that person’s life. That is awesome to hear! Thanks so much for trying my recipes & your support and for sharing with family & friends :)

  17. Chris — October 26, 2013 at 6:12 am (#

    Love your site. These look delicious. Do,u think I could make them in mini muffin tins? Or do u have recipe similar for mini muffins. Thanks!!

  18. Lexie — December 30, 2013 at 4:44 pm (#

    Sorry for obnoxiously commenting on all these posts, but it’s my winter break and I’ve been trying to squeeze in as much baking as possible before school starts again. Anyways, I made these tonight and they were so, so incredible. The browned butter makes such an enormous difference–it’s such a little thing, a few more minutes in the pan, but it adds this lovely, nutty depth that you just don’t get otherwise. These were so rich and chewy and delicious. Everyone loved them. (also, topped with caramel-swirl ice cream? yes please.)

    • Averie Sunshine — December 30, 2013 at 6:36 pm (#

      Nothing obnoxious about it! I love hearing when ppl make things and love them! I am so glad you tried them and I agree, the b.butter makes a huge difference! The nutty depth is irreplaceable and unmistakeable! Thanks for trying these!

  19. Juliet — January 30, 2014 at 6:31 pm (#

    This recipe is so good! I have made them a couple times now. Can’t believe something so easy can be so delicious. Love that I don’t have to worry about remembering to soften butter…def a plus!

    • Averie Sunshine — January 30, 2014 at 6:40 pm (#

      Glad you like them and I totally agree about the easy stuff being so good and also about softening butter :)

  20. Jennifer DS — February 14, 2014 at 3:22 am (#

    I made this today and……. Simply heaven on earth! Browning the butter really made a difference in the taste. After I let it cool down, I put it in the freezer for about 15 minutes. Took them out and they turned out to be so crispy and delicious! Almost like a frozen treat.

    Such an easy recipe. It’s a keeper.

    Thank you, Averie! It’s ridiculously yummy, I can’t stop eating them.

    • Averie Sunshine — February 14, 2014 at 3:31 am (#

      Yay! Glad you loved them and yes, browning the butter makes such a huge difference doesn’t it! Glad you’re a fan!

  21. Alexis — April 7, 2014 at 5:48 pm (#

    I’ve made this recipe twice, followed it precisely, used bread flour, and it didn’t turn out either time. Do you know why the dough is coming up dry and sandy? I used all bread flour. Does it perhaps come together differently than AP flour b/c of the higher protein content in the bread flour? Is it a different consistency if using a mix, or all AP flour? My butter was still melted, but not hot enough to cook the egg when I mixed it all together, so I know the butter made it through all the dough… Please help, these look so delicious I am dying to know what went wrong. Do you have any photos of what your dough looks like before you scooped it into the wells? Thanks!

    • Averie Sunshine — April 7, 2014 at 7:51 pm (#

      I think you should switch to AP flour. Bread flour is ‘dryer’ than AP flour and absorbs more liquid and so whatever brand of ingredients you’re using, your bread flour is sucking the moisture right out, thus the sandy-ness. Just use AP flour and you will be fine. The dough is wet and pretty sticky and tacky; like average cookie dough. And also when measuring flour, you should be using a light hand and not packing it into the cup, or you could be over-adding it, by up to 1/4 cup per cup. Some people think they should measure flour like you measure brown sugar…nope :) If you get the recipe down and want to switch to bread flour, go for it. If not, just stick with AP flour. I went thru a bread flour phase a couple years ago but really, for most people, using AP flour eliminates hassles!

    • Alexis — April 8, 2014 at 5:50 am (#

      I scoop my flour then level with a knife, I never pack it. Thank you for your speedy reply!

  22. Amy Childs — April 29, 2014 at 5:33 pm (#

    I made this for the first time today. I also had the problem someone else mentioned that the dough was too dry and crumbly and the chocolate chips just fell out. I baked it anyway and they tasted delicious. Next time (and there WILL be a next time), I will use a little less flour and maybe split AP and bread flour. It was definitely a little more delicious with a scoop of vanilla ice cream on top.

    Not sure if this link will work for my picture of it…

    • Averie Sunshine — April 29, 2014 at 6:33 pm (#

      They look great! They look perfect to me! Thanks for the image link! And next time, yes, just use a little less flour. Bread flour is more ‘drying’ then regular so if you’re worried, just use all AP next time and/or a little less flour and that should solve any issues of being a little crumbly.

  23. Mena — May 17, 2014 at 4:48 pm (#

    can i use margarine instead of butter

    • Averie Sunshine — May 17, 2014 at 7:25 pm (#

      Margarine doesn’t really ‘brown’ like butter does but you can use melted margarine.

  24. Amal — May 17, 2014 at 6:43 pm (#

    I just made these and I put nutella in the middle of each one before baking- oh my dear lord, they are my favorite desserts EVER!
    Thanks for the wonderful recipe :)

    • Averie Sunshine — May 17, 2014 at 7:23 pm (#

      I love your idea and can only imagine how good they must be! :)

  25. Avra-Sha Faohla — July 3, 2014 at 12:48 pm (#

    Cookie cups are not just for people who have problems with spreading! They’re for everyone! For some reason, I usually don’t have spreading issues, but I’ve made your peanut butter chocolate chip cookie cups and now these cookie cups as well because they’re just so delicious! Using muffin pans is just a way to make really thick cookies. Biting into them is bliss.

    Also, I used canola oil instead of browned butter, so if anyone else is lazy and wants to do that too, I can vouch for the flavor: it’s still AMAZING. :D

    • Averie Sunshine — July 4, 2014 at 2:11 am (#

      Glad to hear you love them and that canola oil works well. Simply melting butter in the micro works too and that only takes 1 minute and you’d still get the buttery flavor, but sounds like you’re okay with how they are and glad you feel they’re pure bliss :)

    • Avra-Sha Faohla — July 4, 2014 at 11:22 am (#

      Eh, I don’t miss it much. I’m one of those weirdos who doesn’t love butter. I tried a croissant once and its overwhelming butteriness grossed me out. :D

  26. Claire — October 11, 2014 at 10:07 pm (#

    I made these today and my dough was greasy feeling and the chocolate chips just fell off. They wouldn’t fold in at all. I baked them and after they cooled the chips were still melted. Don’t get me wrong, they tasted AMAZING but I have no idea why the chocolate never hardened. Even after a couple hours when there cookies were completely cool… The chocolate chips were melted. Soooo strange but still tasty.

    • Averie Sunshine — October 11, 2014 at 11:47 pm (#

      That’s odd about the chocolate! It sounds like the butter/grease was maybe preventing the chocolate from fully hardening, even when cooled. I would say in the future, brown the butter for a long duration so it really burns off the water and you’re left with less overall volume (I suspect you took it off the heat slightly too soon out of fear of burning it) but if that’s not the case then adding another 1/4 cup or so of flour to firm things up probably would have solved all. Glad they tasted great anyway!

  27. Angie — November 4, 2014 at 8:21 am (#

    Hi Averie, I can’t decide whether to make the PB chocolate chip cookie cups, the double chocolate chip cookie cups or these… which would you recommend the most? I’m also curious about why you used 1 3/4 cups of flour in the double chocolate chip recipe but only 1 1/2 cups for the PB chocolate chip cup recipe and this recipe when they all use 1/2 cup of butter and 1 egg. I expected the recipe for the PB chocolate chip cookie cups to have more flour b/c of the PB.

    About the brown butter- I tried browning butter over the stove and I swirled it for about 4 minutes on medium heat but nothing happened…it sputtered but didn’t really brown. When I poured it into a bowl, only the bottom was browned…do you know what may have gone wrong?

    • Averie Sunshine — November 4, 2014 at 5:18 pm (#

      You can’t go wrong with any of those choices, just go with your gut!

      And: 1 3/4 cups of flour in the double chocolate chip recipe but only 1 1/2 cups for the PB chocolate chip cup recipe and this recipe when they all use 1/2 cup of butter and 1 egg. I expected the recipe for the PB chocolate chip cookie cups to have more flour b/c of the PB. = Because peanut butter is tacky/sticky and I find doesn’t need as much flour when it’s present in a recipe.

      do you know what may have gone wrong? = yes you didn’t go long enough, it should be BROWNED butter. Not barely tan with a few little flecks. Brown it up! If you burn it, big deal. Start over with another stick of butter, 50 cents, who cares :)

    • Angie — November 5, 2014 at 7:20 am (#

      It’s so hard though, they all look really good. So if I used 1 3/4 cups of flour in this recipe, like in the double chocolate chip recipe, would anything terrible happen? Because I want the browned butter flavor and more flour(more cookie cups) at the same time.

    • Averie Sunshine — November 5, 2014 at 7:22 am (#

      Just do what you think is best! I wrote the recipes I know in a way that they will work but feel free to experiment.

  28. AmberLeigh — December 8, 2014 at 8:53 am (#

    Thank you so much for posting these. Made two batches this weekend. I even just finished my post all about them on my blog. YUM!!!

    • Averie Sunshine — December 8, 2014 at 2:23 pm (#

      Thanks so much for trying them and glad you’re happy and that you even made 2 batches! That’s great! :)

  29. Alix — December 8, 2014 at 10:10 am (#

    Can these be baked in muffin liners ?

    • Averie Sunshine — December 8, 2014 at 2:21 pm (#

      I don’t just because I don’t like the look of them with all the crinkles on the cookies then so I haven’t tried it; but I think you could.

  30. AmberLeigh — December 14, 2014 at 6:15 am (#

    I have made these a few times now… and my family and me just love them! Today they are going to a church potluck. Thank you for posting this. Was my first time to brown butter when I found this and with your directions was a breeze, and we really like the extra depth of flavor we can taste in the cookies because of it. Looking forward to trying more recipes on your site.

    • Averie Sunshine — December 14, 2014 at 10:45 am (#

      Thanks for trying these a few times and how nice of you to bring them to a potluck! So glad the browned butter tutorial helped and you’re enjoying the great flavor! Have a great holiday season!

  31. Rebecca — January 8, 2015 at 10:03 am (#

    I absolutely love making chocolate chip cookies but I tend to shy away from making individual cookies because it is so time consuming. So instead I make the bars with a jelly roll pan and have developed my own recipe that everyone enjoys. I saw this receipt and was immediately intrigued. I am wondering if I could use this recipe for the jelly roll and and make bars. I guess essentially using my recipe but changing the margarine to the browned butter. What do you think?

  32. Rebecca — January 8, 2015 at 10:22 am (#

    Thanks! There are so many recipes to choose from I don’t even know where to start.

  33. Amy — January 20, 2015 at 11:57 am (#

    So now that I have tried this recipe a few times and another recipe using browned butter, I am feeling pretty good about that amazing stuff. If I want to use browned butter in place of “regular” butter in an existing recipe, do I need to change the amount used? Since liquid cooks out while browning, I would guess that would affect the recipe. If you have a moment, please let me know. I searched all over the internet and can’t seem to find an answer.

    • Averie Sunshine — January 21, 2015 at 2:29 am (#

      When making alterations to a recipe like you’re asking, there are no hard and fast one-size-fits-all answers. With baking, much of it is trial and error and some tweaking as necessary. Basically dive in, try, and if it works, great. If not, you can change things the next go-round so that it works better. Glad my recipe came out great for you!

  34. Elanor S. — March 30, 2015 at 9:49 pm (#

    I think everyone has their favorite way of making chocolate chip cookies, but I definitely wanted to try these as a surprise treat for me and the bf. Browning the butter added a great depth of flavor in the way I like, and combined with my usual tweaks (all brown sugar/sucralose blend, combo of AP and sifted wheat flour, mandatory salt) it was the perfect addition to the caramelly flavor I crave in my cookies. Thank goodness this recipe only makes twelve cups, because we had them for dessert and breakfast the next morning!

    • Averie Sunshine — March 30, 2015 at 10:34 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you! And that you had them for breakfast the next day!

  35. Opal — June 24, 2015 at 2:39 pm (#

    Wow these cookies are amazing, I made them today and I loved them. The browned butter made so much difference, I’m thing of using it your cream cheese cookies as well!

    • Averie Sunshine — June 25, 2015 at 7:19 am (#

      Thanks for trying the recipe and I’m glad it came out great for you! And yes, browned butter in anything makes such a huge difference in the final flavor!

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