With brown butter! But mini brown butter peanut butter chocolate chip cookie cups was just far too long and unwieldy of a title. In fact it’s still probably too long, but I really couldn’t take anything else out. There were just too many good things in these little cookies to have a title of a normal length! Oh well.
On to the cookies! These little cookie cups are amazing. They’re chewy and full of just enough peanut butter flavour and chocolate chips, plus a bit of a caramelized note from the brown butter.
Isn’t brown butter just the best thing ever? If you haven’t discovered how wonderful it is yet, you NEED to try it. Put it on popcorn. Then come back and tell me how annoying it is that you can’t eat popcorn with regular old melted butter anymore. It’s just too good with brown butter. At least that’s me, now that I’ve tried it with brown butter, I annoy myself by turning making popcorn into a 15 minute event rather than the 5 it should really take. Oh well. It’s amazing, you’ll see, totally worth it!
Anyways, we were talking about cookies. Sorry, I got sidetracked. These cookies. So good. And if you don’t want to bother browning the butter, you don’t need to, you can just use melted butter and they’ll turn out fine. But as you can tell from my little segue about it, I obviously prefer the browned butter!
Also, you can either fill the mini muffin cups totally full to the top, and you’ll get cookies like the ones in the pictures, with the top of the cookie just over the top of the muffin tin when they’re baked. Or you can fill them 2/3 full and you’ll obviously get more cookies, but they won’t rise over the lip of the muffin cup then and will be quite small. So just be aware that if you want them to look like the pictures, then fill them to the top and you’ll get about 2 dozen cookies. They don’t rise much so you don’t need to worry about filling them right up. And don’t over bake them, or they won’t be chewy!
We loved these little cookie cups. Chewy, peanut buttery, chocolatey, and a cute little shape. Can’t ask for much more from a cookie!
- ½ cup unsalted butter
- 1 large egg
- ¾ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- ½ cup peanut butter
- 1½ teaspoons vanilla
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Lightly spray 2 dozen mini muffin cups with cooking spray, depending on how full you fill them with cookie dough, you may need to spray a few more. Set aside.
- Brown the butter. In a small saucepan over medium heat, melt the butter. Once it has melted, whisk constantly while browning. It will melt, then get foamy, then the foam will subside and brown bits will start forming on the bottom. Once you see the brown bits, remove the pan from the heat. Continue whisking for another minute, then pour the butter into a small bowl so it doesn’t continue to heat in the saucepan. Make sure to get all the brown bits out of the saucepan. Let cool slightly.
- In a large bowl, or the bowl of a stand mixer, whisk together the egg, brown sugar, granulated sugar, peanut butter and vanilla until combined. Add the cooled browned butter and mix until smooth. Add the flour, baking soda and salt and mix until just combined. Don’t overmix. Stir in the chocolate chips.
- Fill the mini muffin cups with cookie dough, filling ⅔ to completely full, depending on how big you would like them. Bake for 6-9 minutes, or until the tops are set and a toothpick inserted in the center of one comes out clean, or just with a few moist crumbs. Allow the cookies to cool in the pans for at least 15 minutes before removing them or they will break. Store in an airtight container at room temperature for up to 7 days.