Browned Butter Chocolate Chip Cookie Cups
Do you remember those HUGE chocolate chip cookie “cupcakes” that Mrs. Field used to make? (They may still make them, for all I know, but I haven’t been able to eat a Mrs. Fields cookie for years, so I honestly can’t remember the last time I set foot in one of their fabulous-smelling shops!)
These heavenly treats were essentially giant chocolate chip cookies that had been baked in muffin tins, so they were the shape of cupcakes. And then, they were topped with a healthy swirl of thick frosting. I can’t even. They were the most delicious treats in the world, and every couple of months, I’d indulge and eat one. Or half of one. They were huge.
I thought it would be fun to create a gluten-free rendition. I kicked it up a notch with some browned butter. These puppies are DANGEROUS! So addicting. They aren’t as large as the Mrs. Fields version from my childhood, so the size is much more manageable.
I put a nice scoop of vanilla frozen yogurt on top of my warm cookie cup with a drizzle of chocolate syrup, but these would be to-die-for with some frosting on top.
Next time I’ll probably make some of the yummy buttercream frosting from these cookie bars and use that to decorate the tops. But they were pretty darn delicious this go around. I think I ate two in one sitting. And I could have eaten more but I had to put them in a Tupperware and walk away! I brought the rest into work and they disappeared within minutes.
You can eat the cookie cups after they’ve cooled at room temperature. Or you can heat them back up in the microwave for about 10-15 seconds if you want them warm. You can also use different types of chocolate chips, or whatever you have on hand.
Make these your own. Share with friends. And enjoy with a cold glass of milk!
Hugs, kisses + yummy dishes… xoxo
Lauren
Browned Butter Chocolate Chip Cookie Cups
- Total Time: 20 minutes
- YIELDS 12 cookie cups
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Instructions
- Preheat oven to 350 degrees.
- Grease muffin tin (Pam or butter both work) or line with paper cupcake liners.
- To brown the butter, melt the butter over medium heat in a large skillet or pot. It will melt, then foam, then turn clear golden and finally start to turn a caramel-brown. If possible, avoid using a non-stick pot because it makes it harder to see what color the butter is turning. Stir frequently, scraping up any brown bits from the sides and bottom of the pot. (Keep your eyes on the butter because it will burn quickly if you’re not careful!) It will smell nutty when done.
- Add butter to large mixing bowl.
- Add dark brown and white sugars and whisk until combined.
- Add egg and vanilla extract and whisk for another minute.
- Mix in flour, baking soda, cornstarch and salt. The batter will be thick. I suggest using your hands to get it fully incorporated!
- Fold in the chocolate chips with a spatula or your hands.
- Divide dough evenly among the 12 muffin cups
- Bake for about 10 minutes. Be careful not to over-bake or the cookie cups will be really dry and crumbly.
- Let cool and remove from pan.
Original recipe by Lauren from Hugs 'n Kitchen.
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