How much do you love cookies?
Because in my mind, it wouldn’t be the start of a new year without cookies! If there’s food I couldn’t, it would definitely be cookies. I mean, I did write the cookie book in addition to publishing hundreds of cookie recipes here and have never gotten sick of them. Which is actually pretty crazy!
Brown Butter Dulce de Leche Cookie Cups Recipe Tips
This is a pretty simple recipe, but here are some tips to help answer any questions and make sure you are successful in the kitchen!
Browning the butter
Follow the directions closely for browning the butter. It’s super simple, just be sure not to walk away from it. It quickly goes from browned to burnt.
Do you have to use bread flour?
The bread flour in this recipe helps make the cookies ultra chewy and thick. It’s my go-to trick for incredible cookies so I always have some on hand. If you don’t have any feel free to use only all-purpose flour, though your cookies might loose some chewiness.
A high ratio of DARK brown sugar makes these cookies moist, chewy, and rich in flavor. I love it. Again if you don’t have any on hand, you can use light brown sugar but your cookies will lose a little bit of awesomeness.
Dulce de Leche
You can find prepared Dulce de Leche in the Latin section of most grocery stores. Sometimes it’s also near the other spreads and syrups. I usually buy the Nestle brand at the grocery store, or Trader Joe’s version. If you can’t find it anywhere, you can make your own following this helpful recipe.
Adding a sprinkling of sea salt on top takes these cookies to a whole new level. I LOVE salty-sweet. If you’re not a fan, just skip it.
How to make
Brown Butter Dulce de Leche Cookie Cups
Recipe By Tessa Arias, Handle the Heat
Yield: 48 mini cookie cups
Find prepared Dulce de Leche in the Latin section of most grocery stores.
1 1/2 cups (6.6 ounces) all-purpose flour
1 1/2 cups (6.6 ounces) bread flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter
1/2 cup granulated sugar
1 1/4 cups packed dark brown sugar
2 teaspoons vanilla
2 large eggs, plus 1 egg yolk at room temperature
1 13.4-ounce can prepared Dulce de Leche
Flaked sea salt, for finishing
Preheat the oven to 350°F. Spray two 24 mini-muffin tin with nonstick cooking spray.
In a medium bowl combine the flours, baking soda, baking powder, and salt.
In a small saucepan 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.
While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool before adding in the vanilla and the eggs and yolk, one at a time, stirring well after each addition. Stir in the flour mixture until just combined.
Press a 1-tablespoon sized ball of dough into each muffin cup. Bake for 12 to 15 minutes, or until golden brown. Remove from oven and using the end of a wooden spoon, make 1-inch wide indentations into the center of each cookie.
Spoon a teaspoon of dulce de leche into each indentation. Sprinkle with sea salt. Let cool completely before serving.