Brown Butter Dulce de Leche Cookie Cups

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.

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.

5 from 8 votes

How to make

Brown Butter Dulce de Leche Cookie Cups

Yield: 48 mini cookie cups

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes 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!

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.
2. In a medium bowl combine the flours, baking soda, baking powder, and salt.
3. 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.
4. 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.
5. 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.
6. Spoon a teaspoon of dulce de leche into each indentation. Sprinkle with sea salt. Let cool completely before serving.

Recipe Video

Recipe Notes

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

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)