Brown Butter Dulce de Leche Cookie Cups
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5.0
30 reviews
Excellent
Brown Butter Dulce de Leche Cookie Cups
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Brown Butter Dulce de Leche Cookie Cups feature soft, chewy brown butter cookie cups, filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven!
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Ingredients
- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/2 cups (191 grams) bread flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (250 grams) packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 13.4- ounce can (380 grams) prepared Dulce de Leche
- Flaked sea salt, for finishing
Instructions
- Preheat the oven to 350°F. Spray two 24 mini-muffin tins with nonstick cooking spray.
- In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside.
- In a stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping in all the browned bits.*
- While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool to just warm before adding in the vanilla, eggs, and yolk, one at a time, stirring well with a rubber spatula after each addition. Add the dry ingredients and mix until just combined.
- Press a 1-tablespoon sized ball of dough into each mini muffin cavity. Bake for 12 to 15 minutes, or until edges are lightly golden brown and the center is set. Remove from oven and, using the round end of a wooden spoon or whisk, make 1-inch wide indentations into the center of each cookie.
- While cookies are still warm, fill each cookie’s center with dulce de leche using a spoon or piping bag. Sprinkle with sea salt. Let cool completely before serving.
Notes
- *Learn all my browning butter tips in my How to Brown Butter article here.
- How to Freeze Brown Butter Dulce de Leche Cookie CupsOmitting the flaky sea salt, arrange the baked cookie cups in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container, separating layers with parchment paper, and freeze for up to one month. When you’re ready to enjoy, allow the cups to thaw at room temperature for about 30 minutes before sprinkling with flaky sea salt and serving.
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Overall Rating
5.0
30 reviews
Excellent
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