Brown Butter Dulce de Leche Cookie Cups
User Reviews
5
Brown Butter Dulce de Leche Cookie Cups
Description
The base dough includes all-purpose and bread flours, baking powder and soda, fine sea salt, and sugars combined with browned butter, which adds a deep, nutty aroma and flavor. After the butter is browned and mixed with sugars and eggs, the dry ingredients are folded in just until combined to maintain tenderness. The dough is pressed into mini muffin tins, baked to achieve a golden, slightly crisp edge and soft center.
The dulce de leche filling is prepared separately (or purchased prepared), then added into the baked cookie cups. The topping of flaky sea salt after cooling provides a salty contrast to the sweet caramel flavor. This treat balances buttery cookie richness with caramel creaminess and a textural finish from the sea salt flakes.
These cookie cups can be frozen after baking and thawed before serving. This keeps their texture intact and makes them convenient for make-ahead serving. Arranging the baked cups in a single layer during freezing prevents sticking, and they are best thawed at room temperature.
Ingredients
- 1 1/2 cups all-purpose flour 191 grams
- 1 1/2 cups bread flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 2 unsalted butter
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups dark brown sugar 250 grams, packed
- 2 teaspoons vanilla extract
- 2 egg at room temperature, large eggs plus 1 egg yolk
- 1 13.4- ounce dulce de leche prepared
- sea salt for finishing, flaked
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
- To freeze, arrange baked cookie cups in a single layer on parchment paper, freeze solid, then transfer to an airtight container with parchment layers for up to one month.
- Thaw frozen cookie cups at room temperature for about 30 minutes before sprinkling with flaky sea salt and serving.
- Brown the butter carefully until amber bits form for deep, nutty flavor; avoid burning.
User Reviews
Overall Rating
5
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