Browned Butter Chocolate Chip Cookie Cups

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Browned Butter Chocolate Chip Cookie Cups — Prone to making cookies that spread? It’s impossible with these! Thick, soft, and 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!

Chocolate Chip Cookie Cups with Browned Butter

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.

These cookie cups 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 nowhere 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.

Just because they’re muffin-shaped, they’re nothing like muffins. No cakeiness here. They’re dense, heavy, and rich. 

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!

Ingredients in Browned Butter Chocolate Chip Cookie Cups 

To make chocolate chip cookie cups with brown butter, you’ll need: 

  • Unsalted butter
  • Egg
  • Brown sugar
  • Granulated sugar
  • Vanilla extract
  • Bread flour
  • Baking soda
  • Salt 
  • Chocolate chips 

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!

How to Brown Butter for Cookies

Here’s how I like to brown butter for making cookies: 

  1. 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.
  2. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute.

If you’ve never browned butter before, the key points are to either stir the butter or swirl the pan almost continuously for the 3 to 4 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!

How to Make Browned Butter Chocolate Chip Cookie Cups

The beauty of using melted butter is that no mixer is required and this dough come together by hand in a matter of minutes! 

  1. To make the cookies, first brown the butter as instructed above.
  2. Allow the butter to cool momentarily so you don’t scramble the egg. Then add the egg, sugars, vanilla, and whisk to combine.
  3. Stir in the flour and baking soda and mix until just incorporated.
  4. Fold in the chocolate chips.
  5. Equally divide the batter among the twelve wells in a very well-sprayed muffin pan.
  6. Bake the cookie cups for 9 to 11 minutes, or until the tops have just set, and don’t over bake them. 

Tip: The chocolate chip cookies with brown butter 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.

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!

Can I Use All-Purpose Flour Instead of Bread Flour? 

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.

Can I Use a Mini Muffin Pan? 

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!

Tips for the Best Browned Butter Chocolate Chip Cookie Cups 

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.

This is a recipe where 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 browned butter cookie cups. The only ridges I wanted in them were from teeth.

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!

Between the nuttiness and richness imparted from the browned butter, and the brown sugar used in the dough, these Browned Butter Chocolate Chip Cookie Cups have great depth of flavor.

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4.84 from 6 votes

Browned Butter Chocolate Chip Cookie Cups

By Averie Sunshine
Prone to making cookies that spread? It's impossible with these! Thick, soft, and chewy cookies baked in a muffin pan that are so rich from the browned butter!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
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Ingredients  

  • ½ cup unsalted butter, browned
  • 1 large egg
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups bread flour, all-purpose flour or a combination of the two may be substituted
  • ½ teaspoon baking soda
  • ½ teaspoon salt, optional and to taste
  • 1 ¼ cups semi-sweet chocolate chips

Instructions 

  • 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. The 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.

Notes

Cookies will keep for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.

Nutrition

Serving: 1, Calories: 284kcal, Carbohydrates: 40g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 36mg, Sodium: 153mg, Fiber: 1g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Desserts with Browned Butter: 

Sea Salt Browned Butter Chocolate Chip Pecan Cookies – Super soft, perfectly chewy, SALTY-AND-SWEET chocolate chip pecan cookies that are AMAZING!! An EASY, one-bowl, no-mixer recipe!!

Browned Butter Chocolate Chip Bars — The tender dough with rich browned butter flavor, a crackly top almost like brownies have, and the melted chocolate chips is an irresistible combination.

Browned Butter Caramel and Butterscotch Bars – Browned butter, caramel, and butterscotch is the most heavenly combination! Super soft, chewy, with texture from the butterscotch chips!

Browned Butter Rice Krispies Treats – Jazz up classic Rice Krispies Treats with browned butter! Makes such a wonderful difference in the depth of flavor!

Browned Butter Chocolate Chunk Salted Caramel Blondies — The combination of browned butter, salted caramel, chocolate, and sea salt is INCREDIBLE!! A complex-tasting salty-sweet dessert that is EASY to make and a guaranteed FAVORITE!!

Browned Butter Salted Chocolate Chip Cookies – SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT!! An EASY, one-bowl, no-mixer recipe that’s just the BEST!!

4.84 from 6 votes (3 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I love making cookie cups! It makes the cookies way more chewy and the texture is simply the best. These chocolate chip cookie cups look absolutely delicious!

    1. No sounds like you perhaps overbaked given your oven and/or maybe added a bit too much flour, both of which will contribute to crumbly-ness.

    2. I also just made this cookie dough and it is very crumbly, I haven’t even put it into the oven yet!
      I guess we’ll see how this comes out.

  2. I have been trying to find a go to yummy moist chocolate chip cookie recipe FOREVER!!!! This year alone Ive prabobly tried about 6-7 diffrent recipes… I made these last evening and I have to say they are the best I’ve made yet. If you love moist, gooey cookies that stay that way even the next day these are a must try… I’ve deleted the other chocolate chip cookie recipes as I no longer need them. Thank you so much for this recipe :) . I’ve started following you on Pinterest and can not wait to try more of your delicious recipes… Love from Montreal :) 

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that you even deleted your other choc chip cookie recipes and this is your favorite yet! Thanks for following and let me know what other recipes of mine you try!

  3. 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!

    1. 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!

  4. 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!

    1. 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!

  5. 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.

    1. 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!

  6. 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?

  7. 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.

    1. 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!

    1. 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.

  8. 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!!!

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