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.

Ingredients:

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

Directions:

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.

http://www.averiecooks.com/2013/01/browned-butter-chocolate-chip-cookie-cups.html

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.

   

161 Responses to “Browned Butter Chocolate Chip Cookie Cups”

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    Ellen — January 2, 2013 at 12:55 am

    I do so love the concept of the cookies in the tins-spreading is my number one cookie pet peeve. As for other things in tins, I’ve made brownies in them so people could grab individual portions more easily:)

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 1:25 am

      Ive done brownies years ago too – I actually have a post with them but it’s like early 2009 and the photos aren’t exactly my finest clicks :)

      Reply

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    Leanne @ Healthful Pursuit — January 2, 2013 at 2:24 am

    Oh my word… I want cookies for breakfast now. Way to go, Averie!

    Yes, the cookie spreading problem is a major nuisance in my kitchen, too! My Mom used to make her cookies in muffin tins as well, then top each one with ice cream. Gawsh they were delicious

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:23 am

      Just told someone else this re the cookies spreading…Have you ever tried bumping up the flour by 2 to 4 tbsp or increasing the baking soda by maybe 1/4 to 1/2 teaspoon? Between those 2 things, I would imagine the spreading problem would resolve in a heartbeat but you’re such an experienced baker that no doubt you’ve already ‘tried everything’ but just tossing that out there!

      Reply

      • Leanne @ Healthful Pursuit replied: — January 2nd, 2013 at 4:55 pm

        I haven’t tried the baking soda trick, that’s smart! Thanks Averie :)

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    Heather (Where's the Beach) — January 2, 2013 at 5:26 am

    Those sort of remind me of baking the chocolate chip cookie dough in the cookie pans (not the flat sheets but the ones with maybe a 1/2″ side) and they come out more like a brownie. Love the individual little bites.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:22 am

      I know those pans and those treats. They were so popular when I was growing up! Sort of a cookie bar but on the thinner side. Not as thick as a brownie but like jelly-roll pan thickness.

      Reply

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    Emilia — January 2, 2013 at 5:37 am

    Not only is this a brilliant idea to prevent cookies from spreading (my first seventeen or-so years of cookie eating were plagued by spready cookies, it’s not fun), but these cookies are absolutely adorable! Love the addition of browned butter, it gives a sophisticated little edge to these doubly cute cookies. Perfect recipe for a new year :)

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:19 am

      One of the most frequent issues/questions people write to me about is spreading cookies. So when all else fails, they can make these :)

      Reply

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    Carrie @ Bakeaholic Mama — January 2, 2013 at 5:49 am

    LOOOOOVE These. I love brown butter anything.

    Reply

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    little kitchie — January 2, 2013 at 5:51 am

    I love a little twist on the chocolate chip cookie, and YES to browned butter, always. These look so cute, too! I’m already dreaming of topping them off with some cream cheese frosting, mmm.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:21 am

      They are the one thing that even I don’t need frosting on. They are so rich as is! Then again, cream cheese frosting goes with everything :)

      Reply

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    Joanne — January 2, 2013 at 6:05 am

    My cookie spread is always insane no matter how long I chill or what I do…so these are the ultimate cookie solution. And browned butter. Come on. Awesome.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:20 am

      Ok that’s very interesting to hear. Have you ever tried bumping up the flour by 2 to 4 tbsp or increasing the baking soda by maybe 1/4 to 1/2 teaspoon? Between those 2 things, I would imagine the spreading problem would resolve in a heartbeat but you’re such an experienced baker that no doubt you’ve already ‘tried everything’ but just tossing that out there!

      Reply

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    Paula — January 2, 2013 at 6:05 am

    I made mini quiches in a muffin tin. They were cute, but I had to get the veggies evenly distributed and had a lot of drips to wipe up…a pie pan is so much easier! Thick cookies in a muffin tin made with browned butter and bread flour–love it! The photos showing that “just set” interior of the cookie look sooooo good. I need to make another batch of browned butter for drizzling and I am considering trying ghee–I’ve read the smoke point is really high and I think it would be much less expensive than my avocado oil.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:18 am

      Ghee is really just melted butter with the water cooked out until the milk solids separate out, but before they start to brown at which point you’d have browned butter. And then the solids are strained off. There’s such a fine line between clarified butter, ghee, and browned butter. Mere 10-second intervals can make the difference!

      And the ‘just-set-interior is the stuff dreams are made of :)

      Reply

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    Jocelyn @BruCrew Life — January 2, 2013 at 6:20 am

    I love to use brown butter in things too. I don’t usually do it in cookies either because of how flat they turn out…but you solved that dilemma for me! I love how puffy and dense those cookie cups are!!!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:14 am

      Exactly on the brown butter/flatness issue. The Cooks Illustrated choc chip cookie recipes always work out better for me if I cream the butter rather than melting it but with cookie cups, doesn’t matter since it’s all contained!

      Reply

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    Herbivore Triathlete — January 2, 2013 at 6:21 am

    These cookie cups look adorable! I think I’ve only made muffins in my muffin tins…I can’t remember to be honest.

    Reply

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    Robyn Stone | Add a Pinch — January 2, 2013 at 6:27 am

    The cutest little cookie cups evah! So adorable that I know I couldn’t resist! :) Happy New Year!

    Reply

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    Dayna — January 2, 2013 at 7:00 am

    Woah!! This post is totally making me crave cookies… they look delicious, and I love how adorable-y shaped they are due to the muffin tin!

    Reply

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    Ashley - baker by nature — January 2, 2013 at 7:30 am

    Look at all those cookies!!! I think I’ll be baking my next batch in my mini muffin tray – such a great idea!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:06 am

      I had mentioned in the post about not recommending them as mini muffins for all the reasons I explained but if you do try them that way, LMK! Happy new year!

      Reply

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    Katrina @ Warm Vanilla Sugar — January 2, 2013 at 7:38 am

    Anything brown butter makes me swoon. Love this!

    Reply

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    Carly @ Snack Therapy — January 2, 2013 at 8:20 am

    Is it weird that I want to make these and dip them into a glass of brown butter instead of milk? Because I do…

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:04 am

      Omg I LOVE THE way you think! I’d rather dip ANYTHING in browned butter than milk!

      Reply

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    Natalie — January 2, 2013 at 8:34 am

    These look so delicious. Browned butter, yum yum!

    Reply

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    Katie — January 2, 2013 at 8:41 am

    Top these babies with some frosting and you’ve got my all-time favorite birthday “cake”, but in cupcake form! Awesome.

    I’m way to lazy for the browning step though. I know I just need to get over it, but the extra pan to wash holds me back. I need a dishwasher.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:03 am

      It’s literally 3-4 mins and although you could just melt it in the micro (and you know I am all for saving on dishes and time) the 3 mins and 1 skillet really does make a huge difference in flavor! Then just dump that butter in your mixing bowl and you’re ready to go!

      Reply

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    Michele Sparrow — January 2, 2013 at 8:42 am

    I have made spinach, egg, potato, cheese muffins before and they were really appreciated by my husband, who likes anything egg, potato, cheese. What a great idea to throw the browned butter in there since it is all contained. I bet the flavor is just up one notch. I bet we could throw in white chocolate chips and butterscotch chips as well. Great idea for brown paper lunch desserts! Happy New Year, Averie! :-)

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:02 am

      Oh butterscotch chips would be extra delish in here with the other flavors already going on! The brown, caramely, nutty richness really would go with anything though :)

      Reply

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    vanillasugarblog — January 2, 2013 at 8:54 am

    You keep on reinventing the chocolate chip cookie as much as you like.
    I’ll be here to enjoy every single one!

    Reply

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    Loretta | A Finn In The Kitchen — January 2, 2013 at 9:01 am

    What a great idea! I can imagine these would be so great for a lunchbox! Any kid would be lucky to have them…

    Way to take an awesome chocolate chip cookie and make it even better, Averie!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:01 am

      The portablability is key with a little one. Being able to have things like this that are grab-and-go is awesome!

      Reply

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    a farmer in the dell — January 2, 2013 at 9:14 am

    I love that no mixer is required for these! Thanks for teaching me how to brown butter. These sound delicious! We just moved so I am going to have to go searching for my muffin tins. Thanks for another great recipe!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:00 am

      Oh that feeling of moving and not knowing where anything is – gah! I have moved soooooo many times in my life. I can relate. And glad my brown butter info helped!

      Reply

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    Jolene (www.everydayfoodie.ca) — January 2, 2013 at 9:25 am

    I have made mini fritattas in a muffin pan … and that is all I can think of off hand. Those cookies look much better than any muffin!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:00 am

      I don’t even want to bother with muffins any more after these :)

      Reply

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    Jackie @ The Beeroness — January 2, 2013 at 9:35 am

    You always make the most gorgeous looking cookies.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 9:59 am

      I made these in my hot 90F Aruba kitchen and the photography sessions there are very hit and miss – so thank you!

      Reply

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    Meagan @ Scarletta Bakes — January 2, 2013 at 9:47 am

    Oh my! Winning with the light brown sugar and bread flour… these really do look moist and lovely. And I love that they’re portable and snack-sized! Perfect for this busy, busy time of year.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 9:58 am

      The portable is key with a little one. Being able to have things like this that are grab-and-go is awesome.

      Reply

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    Karly — January 2, 2013 at 10:08 am

    Ooh, they look so perfectly gooey on the inside!

    Have you tried browning butter and then putting it back in the fridge to harden up before using in cookies? That’s what I usually do and it works perfectly. :)

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 10:25 am

      I don’t know why I’ve never done that!? Genius! I usually let it cool back down to room temp, but I never allow it to truly re-solidify, at which point I could cream it with sugars, egg, etc. All the flavor of the browned butter minus the spreading! Thank you!!

      Reply

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    Kayle (The Cooking Actress) — January 2, 2013 at 10:37 am

    So….now I need to make these….ASAP!

    Reply

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    carrian — January 2, 2013 at 10:39 am

    pssst (are you the queen of sweets? I’m thinking you are…)

    Reply

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    Sue/the view from great island — January 2, 2013 at 10:52 am

    Averie, if these cookies don’t turn out to be your most popular post of 2013 I’ll eat my hat. But not after I make and eat a truck-load of these cookies. They look insanely good.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 11:11 am

      Well I doubt they’ll be the most popular. They will likely be trumped by some random smoothie I post or a nobake bar with a great melted chocolate image but I HOPE they are the most popular because they really did taste so good! I made them in Aruba and I wish I had one here now :) But thanks for saying that!

      Reply

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    Jen L | Tartine and Apron Strings — January 2, 2013 at 11:40 am

    OMG. Brilliant idea baking cookies in a muffin tin!!! Wow, how come nobody has invented cookie pans yet? They have specific pans for everything else – muffins, doughnuts, financiers, madeleines, tarts, etc. Have you seen a cookie pan yet? I’m sure there are some out there. I bet the French have some…they always have something cute for everything they cook / bake! Anyway, you got me at “browned butter!” Ha! Happy New Year, Averie! All the best for 2013!

    Reply

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    Chung-Ah | Damn Delicious — January 2, 2013 at 11:45 am

    I seriously cannot think of a better way than to start the year with these! Who needs to diet anyway?

    Reply

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    Amber @ Mommy's Me Time — January 2, 2013 at 12:19 pm

    These look AMAZING! What a fun way to kick off the new year. I just found your blog and am loving it! Happy New Year!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 5:34 pm

      Thanks for finding me and for saying hi! And they’re a great way to kick off the new year – or just any ole random day :)

      Reply

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    Amber K — January 2, 2013 at 3:36 pm

    I have got to stop looking at your blog when I am hungry ;)

    Reply

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    Nancy @ gottagetbaked — January 2, 2013 at 4:24 pm

    Averie, how do you do it?! These look so %^$#@(# good! I want to bake my way through this entire list of cookie twists (type two diabetes be damned!) and blow up all of your stunning photos to hang on my walls as art. I’d be hungry all the time but it’d be worth it to gaze at those cookies studded with melting chocolate chips.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 5:32 pm

      You are so sweet with the wall hanging comment! And trust me, I wish I could share some of this stuff. But that’s why I make small batches of 1 dozen things when I bake!

      Reply

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    Nicole — January 2, 2013 at 4:45 pm

    To-date I’ve only used them for muffins, but I’d like to try mini meatloafs in muffin pans.

    Reply

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    Dorothy @ Crazy for Crust — January 2, 2013 at 4:50 pm

    I am waaaay too hungry right now to look at these. OMG they are perfect!

    Reply

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    Vita @ Juicer Depot — January 2, 2013 at 4:56 pm

    I could eat about 10 of those with a tall glass of milk.

    Reply

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    Amanda @ Once Upon a Recipe — January 2, 2013 at 5:22 pm

    It’s like a little deep dish cookie! Love.

    Reply

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    Leslie — January 2, 2013 at 6:07 pm

    Perfect idea to bake them in a muffin tin! They look scrumptious and the browned butter puts them over the top!

    Reply

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    Laura Dembowski — January 2, 2013 at 6:19 pm

    I’ve never made cookies in a muffin pan but I love thick, under baked cookies so I’ll definitely give it a try. I made my mini pumpkin pies in a muffin pan and it worked so well. I highly recommend making single serving pies in muffin tins.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 7:37 pm

      Based on what you just wrote, then you HAVE to try this combo. So easy, goofproof and great results!

      Reply

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    Monique @ Ambitious Kitchen — January 2, 2013 at 6:20 pm

    Brown butter is pretty lie-changing. Adore these cute cookie cups Averie! I can just imagine myself eating them with a cup of coffee on the go in the morning. Hehe.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 7:36 pm

      Between these cookies and my snickerdoodle granola bar post yesterday, I think I was just unconsciously channeling your browned butter snickerdoodles and all your amazing browned butter cookies. Which I see…on like every Pin board ever..because they are amazing! :)

      Reply

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    sally @ sallys baking addiction — January 2, 2013 at 6:33 pm

    brown butter is truly my favorite little ingredient. it’s such a fierce way to makeover even the simplest of recipes, Averie! I can literally see just how soft and moist these cookies are – the thick, dense centers and chewy edges. Love hte teeth mark shots because we get to see just how thick these are! the brown butter, the higher ratio of brown sugar, the slightly underbaked center – just those three things prove how incredibly luscious these are. Soft, gooey, melty middles are the bees knees. Oh! and bonus! I love that this recipe only makes 12! I clearly don’t need any more sweets that that around. I bow down to small batch recipes and you are the queen of them. :)

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 7:35 pm

      With a new post and recipe every day or 4-5 days a week, if I didn’t cook small-batch, we’d all need new pants – every week! And these came about in Aruba, with no mixer, lots of butter to use and bread flour and figured what the heck. And the recipe worked great. The photos, meh, well. Ya know. I know you can probably tell they’re not San Diego light. They have that drab quality of lighting my Aruba photos have b/c the conditions are so iffy. But I digress. Brown butter DOES make everything way better and these are the epitome of density & moistness!

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    Aimee — January 2, 2013 at 6:33 pm

    Averie- I just have to say that I LOVE your photos! They are always so fresh: the colors are so bright, the images so clear, the textures of your wooden surfaces so warm. MLove, love, love them! They just make me happy and I thought it was about time that I told you so! Happy new year! Keep up the gorgeous work.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 7:33 pm

      Aimee thanks for stepping out and saying hi! I have to say, I was actually so worried about these photos. I took them in Aruba and they were one of the last things I made there and the day I made them the weather was very marginal and the sunlight so poor and so I did what I could but I know in other conditions I could have done even better with them – but thank you for the compliment! My photography means as much or more to me than the recipe sometimes :)

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    Ashley @ Kitchen Meets Girl — January 2, 2013 at 6:49 pm

    Loooooooooooooooooooove these, Averie! I tend to have problems with my cookies spreading, no matter how long I chill them, so this is the perfect solution for me!

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 7:31 pm

      Try increasing your flour by 2 to 4 tbsp or increasing baking soda by 1/2 tsp or a combo of both – that could help lots!

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    Dina — January 2, 2013 at 7:20 pm

    i love chewy chocolate chip cookies so i would probably like these!

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    Jennifer @ Peanut Butter and Peppers — January 2, 2013 at 7:30 pm

    Oh man, I love chocolate chip cookies and your Brown Butter CCC Cups look amazing!! You got me at the cookie with the bite!

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    Mercedes — January 2, 2013 at 7:43 pm

    I just made my first brown butter cookies and I am in love! Now I cannot wait to make these adorable cookie cups and you are so right about baking them in a muffin pan, that way they must stay thick!

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    JulieD — January 2, 2013 at 7:47 pm

    I’m in LOVE with baking with brown butter! These little cookie cups look awesome, Averie!

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    Jocelyn (Grandbaby Cakes) — January 2, 2013 at 8:12 pm

    Seriously there is nothing better than a chocolate chip cookie. I can imagine a nice scoop of vanilla ice cream right in that cup now.

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    Elizabeth — January 2, 2013 at 10:08 pm

    these look like the absolute perfect way to get that nice thickness with CCCs!

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    Laura (Tutti Dolci) — January 2, 2013 at 10:57 pm

    I’m all about brown butter and cookie cups, love this recipe!

    Reply

    • Averie @ Averie Cooks replied: — January 3rd, 2013 at 12:19 am

      I know you love your browned butter & thanks for the pin!

      Reply

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