I could accurately name these Salted Browned Butter Candy-Stuffed Chocolate Chip Cookie Cups but that’s a royal pain to even type out, much less say.
These are what I made for my book release at Changing Hands. My book has almost been out a month (!!!) so I figure it was about time I shared this recipe, as promised.
I wanted something cookie-like but more durable so that I could make it a few weeks ahead and freeze in a gallon freezer bag.
I thought, hey! Mini muffin pan cookies would be great! I already had a few such recipes pinned, so I combined them to create something new.
It was important to me that the candy be inside the cup. Since my event was in September in Arizona, I already knew I’d need to transport food in a cooler. Even so, I didn’t want lots of chocolate on the surface where it could melt.
In my first attempt at this recipe, I used the tablespoon amount called for in one of the base recipes. They baked into these overflowing mushroom shapes. Taste-wise, the combo worked, but they were HUGE.
Therefore, I knew on my next attempt that I wanted to use about a teaspoon of dough for each cup. That’s enough for it to gently round, not overflow.
I also added corn starch to the recipe, which is what I use in my Soft Batch-like recipe. I prefer cookies chewy rather than crispy, and these would get crispy fast.
Stuff these cups with whatever you want. I used Rolos and mini Milky Ways. Any bite size chocolate candy would work, or caramels or Snak Sak Oreos. Go crazy. Go delicious.
My recipe is a combination of Rolo Chocolate Chip Cookie Cups at Crazy for Crust and Salted Caramel Browned Butter Cookie Cups at Buns in my Oven.
Bonus Bready or Not: Candy-Stuffed Cookie Cups
Ingredients
- 1 cup unsalted butter browned on stove
- 3/4 cup white sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 3 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons corn starch
- 1 1/2 cups mini chocolate chips
- about 50-60 candies or mini cookies Rolos, Kisses, Reese's Peanut Butter Cups, mini Oreos, etc
- sea salt to sprinkle on top
Instructions
- Melt butter in saucepan at medium heat. Whisk until it turns deep golden brown, about 5 minutes. Let it cool a few minutes.
- Prep the mini muffin pan(s) by generously buttering or using a non-stick spray like Pam. If desired, use mini baking cup liners and spray them.
- Preheat oven to 350-degrees. In a medium bowl, combine flour, baking soda, salt, and corn starch.
- In a large bowl, pour in the white and brown sugar. Add the still-mildly-warm browned butter and mix. Add eggs one at a time followed by vanilla extract. Add the dry ingredients until just combined. Stir in mini chocolate chips.
- Have your candy unwrapped or ready at hand. Use a teaspoon scoop to dole out dough. Press a candy inside the dough ball and cover completely. Place in mini muffin pan hole. Once the pan is full, sprinkle sea salt on top.
- Bake cookie cups for about 11 minutes. Tops should be golden brown and gently rounded. Let cool in pan for an extended time before removing (especially if they overflow with a mushroom-like effect).
- Cookies will keep in the freezer for weeks, or for several days in a covered container at room temperature. Makes about 50-60
OM NOM NOM.
