Butterscotch Muffin Pan Cookies

For the past few months, I’ve had this idea in my head for a thick choc chip cookie that’s made with salted butter and is all fudgy and soft in the middle. Sounds good right?

Well sorry, but this cookie is not it. It was however one of my attempts at my dream cookie and while it was not quite what I have stuck in my head, it is well and truly good enough to share with you and for me to make again.

Instead of cooking the cookies on a flat tray, you use a muffin pan so that you get a nice thick cookie. These muffin pan cookies also have browned butter in them which gives them an amazing nutty flavour that pairs really well with the butterscotch chips.

Browning the butter and then cooling it is easy but it does add a bit of time to the cookie making process, so these are a good one to make when you have a nice relaxing day of baking planned.

ingredients

Flour, butter, sugar and eggs. The start of so many good things. I used this vanilla powder but vanilla extract would work as well.

 

butterscotch

I know these butterscotch chips can be tricky to get in Aus so if you can’t find them, dark choc, milk choc and white choc chips would all work well too.

 

browning butter

The 4 stages of browning butter: the butter melts, the butter bubbles up, the butter stops bubbling and froths up and finally browned bits have formed on the bottom and the butter is all nutty and browned.

If possible, use a saucepan that’s not black inside as it’s harder to tell when the colour has changed against a black saucepan.

And whatever you do, don’t try and taste the butter to see if it’s ready. It will be super hot!

 

browned butter

Voila! Browned butter. Yum.

 

mixing

In the first picture above you can see some black parts that almost look like vanilla. Nope, it’s the burnt bits from the browned butter and there is so much flavour in this. You can see as you mix the cookie dough altogether, the black spots do disappear.

 

 pan1

It doesn’t matter if the cookie dough doesn’t reach right to the edge in the muffin pan because it will expand and fill in any gaps as they bake.

 

pan2

This cookie dough will make about 16 of the muffin pan cookies. If you don’t have two pans (seems excessive…wait, I have two pans in my Aus kitchen) let the first batch cool in the tin as specified in the recipe, before using the same pan to bake the second batch.

 

butterscotch muffin pan cookies

It’s a really short biscuit that is more crumbly than chewy. I shared mine with friends thank goodness, otherwise Key and I would have probably eaten them all ourselves.

 

Butterscotch Muffin Pan Cookies

Ingredients – Makes 16 thick cookies

  • 200g unsalted butter
  • 1/3 cup of firmly packed brown sugar
  • 1/3 cup of white sugar
  • 1 egg, lightly beaten
  • 1½ cups of plain flour
  • ½ tsp of bicarbonate soda
  • 1/3 cup of butterscotch chips, alternatively use chocolate chips
  • ½ tsp of vanilla powder or vanilla extract
  • ¼ tsp of sea salt flakes
  • ½ tsp of baking powder

 

Directions

  1. To brown the butter, place it in a small saucepan over a medium heat. While the butter is melting, swirl the pan occasionally but don’t stir it. The butter will start to bubble up and then just after the bubbles mostly stop and dark bits start to form on the bottom of the pan, it is ready. The butter should smell quite nutty and be a dark golden colour.
  2. Pour the browned butter into a small bowl or ramekin. Ensure that you also scrape off any darker bits left in the pan into the ramekin.
  3. Let the brown butter chill in the fridge for an hour or until it is no longer liquid and has set back into a soft butter consistency.
  4. Once the browned butter has chilled, preheat the oven to 180°C and grease a standard sized, 12 cup capacity muffin pan.
  5. In a medium mixing bowl, cream both of the sugars with the cooled browned butter. Gently mix in the egg and then stir the rest of the ingredients in well until a thick batter forms.
  6. Place heaped tablespoons of the batter into each cup of the greased muffin tray. Push down lightly with the back of the spoon but it doesn’t matter if the dough is not touching all of the edges of the muffin wells as they will expand out while baking.
  7. Bake in the oven for 12 minutes.
  8. Cool in the pan for 20 minutes before placing on a rack to cool completely. You can reuse the same muffin pan to cook any leftover cookie dough once it’s cool enough to touch.
  9. Cookies will keep for a couple of days if sealed well in a container.

 

muffin pan cookies

 

RSS

Like The Wooden Spoons on Facebook

Subscribe by Mail

Follow on bloglovin

 

Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.
  1. Aya Reply

    These look so amazing! I now have one more reason to invest in a muffin tin! :D

    -Aya
    http://healthy-appetite.blogspot.de/

    • Taryn Reply

      Thanks Aya…one more reason indeed :)

Leave a Comment

*

captcha *