Welcome to the delightful world of Brown Butter Dulce de Leche Cookie Cups! These little bites of joy are perfect for satisfying your sweet tooth. With a rich buttery flavor and a gooey dulce de leche center, they’re sure to be a hit!
Tips for Perfect Cookie Cups
When browning the butter, keep a close eye on it — this part’s so satisfying as you watch it transform! Make sure to fill those centers with dulce de leche while the cookies are still warm for the best melty experience.
Why You'll Love Them
These cookie cups are the perfect combination of crispy edges and a soft, chewy center filled with sweet caramel goodness. Trust me, you’ll love it!
Ingredients
- Flours and leavening agents:
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- Butter and sugars:
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- Eggs:
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- Dulce de Leche and finishing touch:
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Instructions
- Prepare the oven and tins:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Spray two 24 mini-muffin tins with nonstick cooking spray.
- Mix dry ingredients:
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Step 2- Combine dry ingredients: In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside.
- Brown the butter:
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Step 3- Brown the butter: 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.
- Mix wet ingredients:
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Step 4- Incorporate sugars and eggs: 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.
- Shape and bake:
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Step 5- Press and bake: 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.
- Finish the cookies:
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Step 6- Fill with dulce de leche: 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.
Nutrition
- Calories: 180, Fat: 8g, Carbs: 24g, Protein: 2g
Cooking techniques
Browning butter is key to this recipe. It adds a depth of flavor that elevates the cookies. Remember to swirl the butter continuously to prevent burning!
Variations or substitutions
Feel free to substitute the dulce de leche with chocolate ganache or caramel sauce for a different twist. You can also experiment with different flours or sugars based on your preferences!
Storage tips
Store any leftover cookie cups in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month — just thaw before serving.
Notes
These cookie cups are best enjoyed fresh, but they can be made ahead of time for convenience!
