BROWN BUTTER COOKIE CUP

BROWN BUTTER COOKIE CUPS [WEEK 3 OF 12 WEEKS OF HOLIDAY TREATS]

20 COMMENTS October 9, 2013

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I found these cookie cups over at Averie Cooks, and made them right away. I love vanilla bean and sea salt together. I think that just about anything can be improved with those two ingredients (not that these cookies needed any improving, but I can’t help myself). I didn’t have any chips, so I used a baking melt after I took them out of the oven. It melted into the cookie and I sprinkled the tops with a little more sea salt. Averie suggests using a regular size muffin tin, and I have to say that I agree with her. I loved these cookies, but I imagine that the texture would be even more amazing with more surface area.

Vanilla beans are an expensive ingredient. I buy mine in bulk from Amazon and the quality of bean is so much better than the ones you get in the grocery store. The price is much better too. The beans are soft and pliable. I use them in everything.

1 cup butter
2 eggs
1 1/2 cups light brown sugar
1/2 cup sugar
1 Tablespoon vanilla
1 vanilla bean, seeded and scraped (optional)
3 cups flour
1 teaspoon baking soda
1 teaspoon fleur de sel (and more for sprinkling)
24 Hershey’s milk chocolate baking melts

Melt the butter in a saucepan over medium-low heat. Swirl the pan until the butter is completely melted.

As the butter cooks, it will begin to foam. Keep an eye on it, as it can burn very easily.

When the butter becomes clear again, you should see browned bits in the bottom of the pan. Take off the heat and let cool slightly.

Add the cooled butter to a large mixing bowl. Add vanilla beans and mix until the vanilla has released and is combined throughout the butter.

Add eggs, both sugars, and vanilla extract.

Mix until well combined.

Add flour, baking soda, and fleur de sel. The batter will be really thick.

Scoop the batter into a 24 mini muffin pan that has been sprayed with floured cooking spray.

Press the dough balls into the tins.

Bake in a preheated 350 degree oven for 10 to 15 minutes, or until puffed and golden brown.

Immediately after taking them out of the oven, add a chocolate melt and a sprinkle of salt. Let cool in the pan for 20 minutes. Take out of the pan and let cool completely on a wire rack.

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Brown Butter Cookie Cups [Week 3 of 12 Weeks of Holiday Treats]

Ingredients

• 1 cup butter
• 2 eggs
• 1 1/2 cups light brown sugar
• 1/2 cup sugar
• 1 Tablespoon vanilla
• 1 vanilla bean, seeded and scraped (optional)
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon fleur de sel (and more for sprinkling)
• 24 Hershey’s milk chocolate baking melts

Instructions

1. Melt the butter in a saucepan over medium-low heat. Swirl the pan until the butter is completely melted. As the butter cooks, it will begin to foam. Keep an eye on it, as it can burn very easily. When the butter becomes clear again, you should see browned bits in the bottom of the pan. Take off the heat and let cool slightly. Add the cooled butter to a large mixing bowl. Add vanilla beans and mix until the vanilla has released and is combined throughout the butter.
2. Add eggs, both sugars, and vanilla extract. Mix until well combined. Add flour, baking soda, and fleur de sel. The batter will be thick.
3. Scoop the batter into a 24 mini muffin pan that has been sprayed with floured cooking spray. Bake in a preheated 350 degree oven for 10 to 15 minutes, or until puffed and golden brown.
4. Immediately after taking them out of the oven, add a chocolate melt and a sprinkle of salt. Let cool in the pan for 20 minutes. Take out of the pan and let cool completely on a wire rack.

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