Brown Butter Cookie Cups

brown butter cookie cup recipeI found these cookie cups over at Averie Cooks, and made them right away. I love vanilla bean and sea salt together. I think that just about anything can be improved with those two ingredients (not that these cookies needed any improving, but I can’t help myself). I didn’t have any chips, so I used a baking melt after I took them out of the oven. It melted into the cookie and I sprinkled the tops with a little more sea salt. Averie suggests using a regular size muffin tin, and I have to say that I agree with her. I loved these cookies, but I imagine that the texture would be even more amazing with more surface area.

Vanilla beans are an expensive ingredient. I buy mine in bulk from Amazon and the quality of bean is so much better than the ones you get in the grocery store. The price is much better too. The beans are soft and pliable. I use them in everything.

brown butter cookie cup recipe

1 cup butter
2 eggs
1 1/2 cups light brown sugar
1/2 cup sugar
1 Tablespoon vanilla
1 vanilla bean, seeded and scraped (optional)
3 cups flour
1 teaspoon baking soda
1 teaspoon fleur de sel (and more for sprinkling)
24 Hershey’s milk chocolate baking melts

how to brown butter Melt the butter in a saucepan over medium-low heat. Swirl the pan until the butter is completely melted.

how to brown butterAs the butter cooks, it will begin to foam. Keep an eye on it, as it can burn very easily.

how to brown butterWhen the butter becomes clear again, you should see browned bits in the bottom of the pan. Take off the heat and let cool slightly.

vanilla bean brown butter cookie cupsAdd the cooled butter to a large mixing bowl. Add vanilla beans and mix until the vanilla has released and is combined throughout the butter.

brown butter cookie cup recipeAdd eggs, both sugars, and vanilla extract.

brown butter cookie cup recipeMix until well combined.

brown butter cookie cup recipeAdd flour, baking soda, and fleur de sel. The batter will be really thick.

brown butter cookie cup recipeScoop the batter into a 24 mini muffin pan that has been sprayed with floured cooking spray.

brown butter cookie cup recipePress the dough balls into the tins.

brown butter cookie cup recipeBake in a preheated 350 degree oven for 10 to 15 minutes, or until puffed and golden brown.

brown butter cookie cup recipeImmediately after taking them out of the oven, add a chocolate melt and a sprinkle of salt. Let cool in the pan for 20 minutes. Take out of the pan and let cool completely on a wire rack.

Brown Butter Cookie Cups

Brown Butter Cookie Cups

Yield: makes 24

Brown Butter Cookie Cups - These don't look super fancy, but when you brown butter, the whole thing is elevated. These are amazing.

Ingredients

  • 1 cup butter
  • 2 eggs
  • 1 1/2 cups light brown sugar
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 1 vanilla bean, seeded and scraped (optional)
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon fleur de sel (and more for sprinkling)
  • 24 Hershey’s milk chocolate baking melts

Instructions

  1. Melt the butter in a saucepan over medium-low heat. Swirl the pan until the butter is completely melted. As the butter cooks, it will begin to foam. Keep an eye on it, as it can burn very easily. When the butter becomes clear again, you should see browned bits in the bottom of the pan. Take off the heat and let cool slightly. Add the cooled butter to a large mixing bowl. Add vanilla beans and mix until the vanilla has released and is combined throughout the butter.
  2. Add eggs, both sugars, and vanilla extract. Mix until well combined. Add flour, baking soda, and fleur de sel. The batter will be thick.
  3. Scoop the batter into a 24 mini muffin pan that has been sprayed with floured cooking spray. Bake in a preheated 350 degree oven for 10 to 15 minutes, or until puffed and golden brown.
  4. Immediately after taking them out of the oven, add a chocolate melt and a sprinkle of salt. Let cool in the pan for 20 minutes. Take out of the pan and let cool completely on a wire rack.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g



Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 20 Comments

  1. Justine Johnson

    Oh my goodness, these look incredible.

    1. bakedbree

      Thank you Justine!

  2. Katrina @ WVS

    Goodness, these sound perfect! Love this sweet treat 🙂

    1. bakedbree

      Thank you Katrina! I loved these.

  3. Melissa

    These sound great! Thanks for the tip about the vanilla beans. I am thinking about making my own extract and will be needing some beans!

    1. bakedbree

      You are welcome! I buy them all the time. I started buying them when I started my first vanilla extract. 🙂

  4. Beth Young

    Gosh I just read this and now I’m STARVING! Could eat about 10 of them right now with a nice cup of tea!

    1. bakedbree

      It is pretty easy to do, these are not the most beautiful cookie, but they taste amazing.

  5. Pat

    Your recipes are the best Your buttercream frosting completely won me over and is
    my go to frosting ~ I just love to eat it out of the bowl!!!
    I was wondering of you had a recipe for almond cupcakes with an almond butter
    cream frosting? Perhaps one with a filling of some sort?????

    1. bakedbree

      Thank you Pat! No, I don’t. I don’t use almond butter very often, sorry!

  6. Caroline

    Great blog. I love yours and Cooking With Mr. C. The two of you give me great ideas. Thanks so much. Caroline

    1. bakedbree

      You are so welcome! And welcome!

  7. Palio

    Looks absolutely great!! Cookie cups are very delicious and I’m huge fan of it. Brown butter cookie cups all the ingredients are seems very healthy as well. Thanks for the nice recipe.

    1. bakedbree

      You are welcome!

  8. Stephony

    I make a variation of these with peanut butter dough and then when they come out, I push an upside down mini Resee’s peanut butter cup into it!

    Thanks for sharing!

    1. bakedbree

      SOunds good.

  9. Kirsten Oliphant

    Visiting from the 12 Weeks Linky and these look FABULOUS! I haven’t used vanilla beans before, but this is making me itch to try them!

    1. bakedbree

      Welcome! LOVE vanilla beans. I use them in EVERYTHING.

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