Brown Butter Dulce de Leche Cookie Cups

Yield: 48 mini cookie cups

Prep Time: 15 minutes

Cook: 25 minutes

Brown Butter Dulce de Leche Cookie Cups feature an ultra chewy mini cookie cup filled with dulce de leche and sprinkled with sea salt. Pure heaven!

Brown Butter Dulce de Leche Cookie Cups feature an ultra chewy mini cookie cup filled with dulce de leche and sprinkled with sea salt. Pure heaven!

Tessa's Recipe Rundown...

Taste: The salty-sweet combination is addictive in these cookies, and you can’t beat the complex flavor profile of brown butter paired with dark brown sugar and caramelized dulce de leche.
Texture: The cookie itself is super chewy while the dulce de leche filling is smooth, rich, and thick. Every bite is perfect.
Ease: Easy, just a little time consuming to shape the dough and fill it with the dulce de leche.
Appearance: So adorable!
Pros: Flavorful sweet treat great for any occasion.
Cons: Can’t think of any!
I make this again? Oh yes.

How much do you love cookies?

Brown Butter Dulce de Leche Cookie Cups feature an ultra chewy mini cookie cup filled with dulce de leche and sprinkled with sea salt. Pure heaven!

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 feature an ultra chewy mini cookie cup filled with dulce de leche and sprinkled with sea salt. Pure heaven!

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.

Sugar

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.

Sea Salt

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.

Brown Butter Dulce de Leche Cookie Cups feature an ultra chewy mini cookie cup filled with dulce de leche and sprinkled with sea salt. Pure heaven!

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Brown Butter Dulce de Leche Cookie Cups

000
Yield 48 mini cookie cups     adjust servings
Prep Time 15 minutes Cook Time 25 minutes Total Time 40 mins

Brown Butter Dulce de Leche Cookie Cups feature an ultra chewy mini cookie cup filled with dulce de leche and sprinkled with sea salt. Pure heaven!

Ingredients

  • 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

Directions

  1. 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.

by

Recipe Notes

Find prepared Dulce de Leche in the Latin section of most grocery stores.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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13 Responses to “Brown Butter Dulce de Leche Cookie Cups”

  1. #
    Diana — January 8, 2016 at 8:54 am

    It looks like you missed a step in your directions. You never combine dry ingredients with wet. You go straight to putting the dough in the muffin cup.

    • #
      Tessa — January 8, 2016 at 9:55 am

      Thanks so much for catching that Diana!

  2. #
    Diana — January 8, 2016 at 10:39 am

    No problem. I’m looking forward to making this. 🙂

  3. #
    Sue — January 9, 2016 at 6:39 am

    Tessa, I made these yesterday. Awesome!!! Glad I grabbed one early. They all disappeared. Thx for yet another great recipe.

  4. #
    chantallm — January 20, 2016 at 7:33 am

    i cant wait to try this

  5. #
    Vero — January 21, 2016 at 11:09 am

    I am a huge fan of dulce de leche! I love making my own in my pressure cooker. This recipe will go perfect with my homemade batch of this delicious brown caramel (dulce de leche). Thanks for this great recipe. PS- I have never tried using bread flour… what a great tip to make chewy cookies 🙂

  6. #
    Rajeev — January 25, 2016 at 9:56 pm

    Is there a substitute for eggs in this recipe?

    • #
      Tessa — January 26, 2016 at 11:43 am

      I don’t have one. I have never had good luck substituting eggs in a cookie recipe 🙁

  7. #
    Ros — April 10, 2016 at 9:13 am

    i love this cokkie and looking forward to bake one, but i hope you can put the ingredients into grams.

  8. #
    ian — June 26, 2016 at 9:53 am

    oncr baled how long can keep?

  9. #
    Suzan — July 30, 2016 at 3:22 pm

    Is bread flour necessary? Can I just use AP?

    Thanks

    • #
      Tessa — July 31, 2016 at 9:32 am

      Your question is answered in bold pink text inside the post.

  10. #
    Shona Tully — October 17, 2016 at 12:19 pm

    How long will these keep for? I want to make them for Christmas before my family arrives if possible! Thank you!

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