Name: Brown Butter Mini Cookie Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 168 grams unsalted butter; 200 grams light brown sugar; 50 grams granulated sugar; 1 egg; 1 tbsp pure vanilla extract; 220 grams all-purpose flour; 0.75 tsp baking soda; 0.25 tsp Kosher salt; 255 grams semi-sweet chocolate chips

From the Cook

1/2

Brown Butter Mini Cookie Pie

Cookin’ with Sha Verified

Ingredients

Warning0 allergens identified

Instructions

Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds.

The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes).

Remove from heat and let cool slightly.

In a large bowl, mix the brown butter with brown sugar and granulated sugar. Add the egg, extra yolk, and vanilla and mix well.

Fold in the flour, baking soda, and salt until just combined, do not overmix. The dough should be soft, not sticky. Gently fold in the chocolate chips.

Cover and chill for at least 1 hour (or overnight).

Let the dough sit at room temperature for about 20 minutes until scoopable. Preheat the oven to 350°F (175C).

Spread a layer of cookie dough evenly on the base of your glass cup.Add a spoonful of chocolate spread in the center, then cover it with another layer of cookie dough.

Top it with a few extra chocolate chunks for that perfect melty finish.

Bake at 175°C (350°F) for 10-12 minutes, until the top is golden and the center is still gooey. Serve warm with a scoop of vanilla ice cream - pure comfort in a cup.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Master Brown Butter Timing 🧈
Brown your butter over medium heat until it reaches a deep amber color with a nutty aroma (about 5-7 minutes), then let it cool slightly before creaming with sugars to prevent cooking the eggs and preserve that caramelized flavor.
Chill Dough for Perfect Edges 🧊
Refrigerate your cookie dough for at least 30 minutes before baking to prevent excessive spreading, ensuring crispy edges while maintaining that gooey molten center.
Toast Your Chocolate Chips 🍫
Lightly toast your semi-sweet chocolate chips in a dry pan for 2-3 minutes before folding them in to intensify their flavor and complement the nutty brown butter complexity.
Underbake for Gooey Centers ⏱️
Remove the mini pies from the oven when the edges are set but the centers still jiggle slightly—they'll continue cooking from residual heat, creating that irresistible molten texture.
Bloom Baking Soda First 🔬
Mix your baking soda with a small amount of brown butter or water a few minutes before combining with dry ingredients to activate it, ensuring optimal rise and tender crumb structure.