Salted Caramel Browned Butter Cookie Cups
User Reviews
3.1
Salted Caramel Browned Butter Cookie Cups
Description
This recipe develops its distinctive flavor by melting butter until it turns a deep golden brown, imparting a nutty, toasty note to the cookie dough. Brown sugar and vanilla blend with the browned butter before mixing with dry ingredients including flour, cornstarch, baking soda, salt, and mini chocolate chips. The dough rests briefly for texture control before baking.
The cookie dough is portioned into a muffin tin, flattened, layered with two unwrapped caramel candies, sprinkled lightly with kosher salt, and topped with more dough to encase the caramel. Baking at 350 degrees for 10 minutes results in cookies that are soft and browned around the edges with molten caramel centers. They are best allowed to cool for 10 minutes to set before careful removal from the tin.
These cookie cups offer a combination of buttery softness, pockets of melted chocolate, and luscious salted caramel that contrasts sweet and salty notes. They make a distinctive treat served warm to enjoy the melty caramel, though they harden as they cool.
Ingredients
- 3/4 cup butter
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 20 caramel candies unwrapped
- kosher salt for sprinkling
Instructions
- Melt the butter in a small saucepan over medium heat. Whisk constantly until butter turns a deep golden brown, about 5 minutes.
- Pour the butter into a mixing bowl. Stir in the brown sugar until well combined.
- Stir in the egg and vanilla and mix well.
- Mix in the flour, corn starch, baking soda, and salt until well combined. Let sit 15 minutes to cool before adding the chocolate chips, otherwise they will melt into the batter. (You can add them right away if you're okay with the melty look.)
- Scoop 1 tablespoon of dough into 10 muffin wells each. Flatten with your fingers to cover the bottom of the muffin tin.
- Place two caramel candies on top of the cookie dough. Sprinkle with a a bit of kosher salt. Top each with another tablespoon of cookie dough.
- Bake at 350 degrees for 10 minutes.
- Let cool 10 minutes before carefully removing from the muffin tin. Best served warm, otherwise the caramel hardens back up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 416mg | 17% |
| Potassium | 109mg | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 480IU | 10% |
| Calcium | 67mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.1
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