Chocolate chip cookie cups made with brown butter and loads of chocolate chips are the perfect anytime treat. Made with a simple cookie dough recipe, molded in a muffin tin, they’re thick, chewy, and even better with a scoop of ice cream on top!
You might have seen cookie cups around. You know the ones I’m talking about, hollowed out in the center to make room for all kinds of yummy fillings like chocolate filled peanut butter cookie cups, cheesecake cookie cups, and chocolate chip peanut butter cookie cups. Well, these are not them. These are ALL cookie without a groove in the middle, and they’re just as perfect.
We get thick, chewy chocolate chip cookies the size of a brownie and use brown butter for extra flavor.
They’re just as easy to make as ordinary chocolate chip cookies and the results are EXTRA ordinary chocolate chip cookie cups. Serve them warm with a scoop of vanilla ice cream on top and a drizzle of chocolate syrup!
Why you’ll love this recipe
- Delicious. The flavorful brown butter takes these chocolate chip cookie cups up a few levels!
- Indulgent. They’re thick, chewy, and loaded with chocolate chips.
- Small batch. This recipe makes 12 cookie cups – just the right amount!
- Simple ingredients. And a fun new way to enjoy cookies!
Helpful Tools
- Mixing Bowls
- Whisk
- Silicone Muffin Pan – I highly recommend a silicone pan when making cookie cups so you can easily press the baked cookies out of the pan.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Unsalted butter – We’re adding salt as an ingredient, so to control the amount in the dough, use unsalted butter.
- Large egg – The egg will help to bind the dough together. Bring it to room temperature for even baking.
- Brown sugar – Packed brown sugar adds a caramelized flavor to the sweetness and moisture to the cookie cups once baked.
- Vanilla extract – A flavor enhancer. For best results, use pure vanilla extract rather than artificial.
- All-purpose flour – Measure the flour accurately so your chocolate chip cookie cups aren’t too dense or dry. I listed the weights before, for the most accurate method.
- Baking soda – This will help give your cookie cups the lift they need to be thick and chewy.
- Salt – Enhances the flavor.
- Chocolate chips – I use dark chocolate chips (almost always), but you can use semi-sweet or milk chocolate.
- Flaky sea salt – Adding sea salt to the tops of the cookie cups gives them a lovely sweet and salty flavor balance. I recommend Maldon sea salt.
How to Make Brown Butter
- Melt butter in a heavy-bottomed pan over medium-low heat, stirring constantly. Do not turn the heat up, or your butter will burn.
- Once it melts, it’ll start to foam and then clear up before turning golden. You’ll notice an aromatic nutty smell and will see the milk solids form. When this happens, remove the pan from the heat.
- Brown butter can turn to burnt butter quite quickly, so remove the pan immediately. Continue to stir off the heat for a minute.
- Pour it into a large bowl to cool slightly.
How to make Chocolate Chip Cookie Cups
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Grab the bowl of slightly cooled brown butter and whisk in the egg, sugar, and vanilla.
- Step Two: Add the flour, baking soda, and salt. Stir until just combined. Then, fold in the chocolate chips.
- Step Three: Use a cookie scoop to scoop out the dough and fill the muffin tin. Each one should have an even amount. Gently press the dough into the wells and sprinkle each one will sea salt.
- Step Four: Bake for 9-11 minutes until the tops of just set and are golden. Let them cool in the molds before removing them. Enjoy!
How to serve them
These can be eaten as you would any other warm, freshly baked cookie, dunked in a cold glass of milk.
Or, you can go all out and top it with a scoop of ice cream, some chocolate sauce, caramel sauce, or a dollop of chocolate ganache or stabilized whipped cream. Sprinkles would be a fun way to add a pop of color!
- Don’t strain the milk solids. These are what hold most of the flavor.
- A cookie scoop for even distribution. Make sure each cup has the same amount of dough to ensure they all bake evenly.
- Do not overbake the cookie cups. They will be a bit soft in the middle but will set as they cool.
- Easy removal. Run a knife around the edges of the wells, between the wall and the cookie, to loosen the cups before removal. A silicone muffin tin makes it easier to pop them out.
Storage & Reheating
How to store leftovers
Keep leftovers in an airtight container at room temperature for up to 1 week. They do not need to be refrigerated.
To avoid them drying out, make sure they’re always covered.
Freezing Instructions
These will stay fresh for up to 2 months in the freezer. Keep them frozen in an airtight container and thaw them on the counter before serving again.
Reheating Instructions
These are just as great at room temperature as they are warm. If you want to get them warm and gooey again, 30 seconds in the microwave will do the trick.
FAQs
Can I use this recipe to make regular cookies?
Use a 1.5 Tablespoon cookie scoop to portion out the dough onto a parchment-lined baking sheet. Place the dough balls about 2 inches apart. Bake for 8 minutes until the edges are golden. You’ll have 24 regular-sized cookies.
What other mix-ins can I add?
You can use a different kind of chocolate chip. Instead of semi-sweet, you can try milk chocolate chips, dark chocolate chips, or even white chocolate chips. Add some chopped nuts in there too!
For something a little extra special, divide the scoop of dough in half. Press down half the dough, place something like an Oreo cookie or Rolo in the middle, and top with the rest of the cookie dough. When you bite into it, you’ll have a surprise in the center. A similar idea to my brookie cheesecake cups!
Need more cookie cup recipes? Try these:
Baked Oatmeal Chocolate Chip Breakfast Cups
Click here to view my entire collection of cookie recipes.
Brown Butter Chocolate Chip Cookie Cups
Video
Ingredients
- ½ cup (113 g) unsalted butter
- 1 large egg
- ¾ cup (145 g) brown sugar packed
- 2 teaspoons vanilla extract
- 1 ½ cups (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (160 g) chocolate chips
- ½ Tablespoon flaky sea salt
Instructions
- Preheat the oven to 350°F and spray a muffin pan with non-stick spray. Set aside.
- In a heavy-bottomed pan, over medium-low heat, melt the butter, stirring nearly constantly. The butter will melt, then foam, then clear up, turn golden, then start getting brown flakes and smell nutty. Once you start seeing the brown flakes, remove the pan from the heat and continue to stir it for about a minute.1/2 cup unsalted butter
- Pour the browned butter into a large mixing bowl and allow it to cool for a few minutes.
- Once slightly cooled, add the egg, sugar, and vanilla to the browned butter and whisk to combine until smooth.1 large egg, 3/4 cup brown sugar, 2 teaspoons vanilla extract
- Add in the flour, baking soda, and salt, and stir until just combined.1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Fold in the chocolate chips.1 cup chocolate chips
- Using a cookie scoop, evenly fill each of the 12 muffin wells.
- Gently press the dough into the wells and sprinkle each with sea salt.½ Tablespoon flaky sea salt
- Bake for 9-11 minutes or until the tops have just set and start to golden. Don’t over bake them because they will firm up as they cool.
- Let cool before removing and enjoying. If necessary, run a knife around the edge of the wells to loosen the cookie cups.
Notes
- I highly recommend using a silicone muffin pan, if available, so you can easily press the cookie cups out of the wells.
- To make regular cookies (instead of cups), use a 1.5TB (#40) cookie scoop to portion out the dough onto a baking sheet. Bake for approximately 8 minutes on parchment paper, or until the edges are golden. It will make 24 regular sized cookies.
- Store leftovers covered at room temperature for up to a week.
- Try serving the cookie cups warm with vanilla ice cream and chocolate sauce.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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Originally published June 3, 2013; photos and text updated June 2024
Browned butter is divine, I use it in all my cookies now. Also cookie cups are great, I serve them with a dollop of buttercream a la Mrs. Fields mall stores, hehe.
These looks lovely, I can think of lots of yummy things to fill them with.
Oh man. I love browned butter! This is so awesome. Pinned!
I adore browned butter..these looked delicious!!
Erin @ Table for 7
I keep hearing about this browned butter and I have to say it sounds fabulous. These cookies sound fabulous! Pinned!
Oh these sound delicious!! Found you on Pint Sized Baker – pinning to try soon!
~Jen @ Yummy Healthy Easy
This comment has been removed by the author.
They have the most perfect little cups! Love them! I’ve pinned it! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker.
I just made these Browned Butter Chocolate Chip cookies and I think they are great! My Toll House cookies always fall flat, too and even though I love their buttery, toffee taste, I’ve almost given up an them. Has anyone made these with a little white sugar in addition to the brown? I think it could use a little and will add some the next time I make them. But, they really are a great cookie!
Hi Vickie,
I’ll never give up on Toll House but they sure aren’t the prettiest cookie I make =) I’ve never tried adding white sugar here but let me know how it turns out!