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4.9 from 24 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12
Calories: 284 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the flour, baking soda, optional salt, and stir until just incorporated.
  6. Fold in the chocolate chips.
  7. 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.
  8. 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.
  9. 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 Information

Serving 1 Calories 284kcal (14%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 36mg (12%) Sodium 153mg (6%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 284

% Daily Value*

Serving 1
Calories 284kcal 14%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 36mg 12%
Sodium 153mg 6%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.