Brown Butter Mini Cookie Pie

Golden, gooey, and packed with nutty richness, this brown butter mini cookie pie is pure comfort in every bite. Crisp edges, a soft molten center, and deep caramelized flavor make it irresistibly indulgent.

Author: Cookin’ with Sha

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 933 kcal per serving

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
¾ tsp - baking soda
¼ tsp - Kosher salt
255 grams - semi-sweet chocolate chips

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.

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