Today I’m thrilled to share these Brownie Brittle Toffee Crunch Cookie Cups with you. The crust is Brownie Brittle, with a toffee pudding cookie and chocolate brownie icing.
Brownie Brittle sponsored this article, but all ideas and opinions are my own.
Cupcakes are delicious, but nothing beats a warm cookie straight from the oven. I’ve been baking a lot of cookie cups lately. Cookie cups are my favorite since they resemble little cupcakes. The cookies are prepared in a little muffin pan and then frosted. Cookies with frosting? Please, yes! I’ll be posting a couple more cookie cups later this autumn!
These Brownie Brittle Toffee Crunch Cookie Cups are something a bit different. They feature a toffee-flavored Brownie Brittle crust! I can’t get enough Brownie Brittle and I’m always looking for new ways to include it into my baked products! Have you seen my Brownie Brittle GrasshopperPie or my Brownie Brittle Strawberry Lasagna?
The vanilla pudding toffee cookie is the cookie element of this. The addition of a pudding mix to the cookie batter keeps them soft and chewy. I bake my pudding cookies in a little muffin tray since they spread more than regular cookies. So baking them in the muffin tray keeps them confined.
I prepared a chocolate brownie frosting to go on top of these lovelies. The frosting is made using typical components like butter and powdered sugar, but I also added chocolate powder and DRY brownie mix. I flavor so many things with brownie mix that I always have an open box on hand. I’m also inclined to attempt Dorothy’s homemade brownie mix if I run out of commercial brownie mix.
For this recipe, I used my beloved Calphalon Mini Muffin Pan. It is somewhat deeper than a standard mini muffin tin. I also like it because the sides are straighter than the sides of a tiny muffin pan, so it holds more and enables the bottom of the dessert to be more level. This is what allows me to make a lovely deep dish cookie cup. If you’re using a regular size mini muffin tin, I’d lower the amount of crust on the bottom of the pan and experiment with decreasing the quantity of dough. Before baking the whole batch, I usually make a test batch with a few of cookies.
Every mouthful of these biscuits reveals something new to you. Whether it’s the crisp Brownie Brittle crust, the crunchy toffee pieces in the cookie, or the creamy chocolate icing, this dessert has it all. The greatest thing is that you may experiment with various flavors of Brownie Brittle!
The crust is Brownie Brittle, with a toffee pudding cookie and a chocolate brownie icing.
For the crust
- 8 oz Brownie Brittle Toffee Crunch (2 pkgs)
- 3 tbsp Unsalted butter
- 2 tbsp Sugar
For the Cookie Dough
- 1 C (2 sticks) Unsalted butter
- 1 C Sugar
- 3/4 C Light brown sugar
- 2 Large eggs
- 3 tbsp Pure vanilla extract
- 2 1/4 C Flour
- 1 pkg (3.4 oz) Instant vanilla pudding (dry mix)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 12 tbsp Milk
- 3/4 C Toffee bits
For the frosting
- 1 C (2 sticks) Unsalted butter
- 4 tbsp Brownie mix (dry mix)
- 4 tbsp Cocoa powder
- 4 C Powdered sugar
- 3 tbsp Milk or heavy cream
- Preheat the oven to 350 degrees Fahrenheit. Use cookie spray or Crisco to grease a tiny muffin tray.
- Brownie Brittle should be ground into a fine crumb in a food processor.
- In a microwave-safe bowl, melt the butter. Stir melted butter into Brownie Brittle crumbs and sugar until no dry crumbs remain.
- 1 tablespoon Brownie Brittle should be placed in the bottom of each small muffin tray. Use a spoon or tart shaper to press down.
- Allow approximately 20 minutes for the butter to get to room temperature. In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy.
- Mix in the eggs and vanilla essence. Mix in the butter and sugar until well combined.
- Combine the flour, vanilla pudding mix, baking soda, and salt in a medium mixing basin. To blend, stir everything together.
- Slowly incorporate the dry ingredients into the batter and mix on low speed until dough forms. If the dough is too dry, add 1-2 tablespoons milk. Finally, combine the toffee chunks.
- Place 1-1.5 teaspoons of dough (depending on pan size) on top of the Brownie Brittle crust in a prepared mini muffin tin. Bake for 14-16 minutes @ 350°F.
- Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan. Allow to cool fully.
For the frosting
- Cut the butter into tiny pieces. On medium speed, beat until light and fluffy. You may need to scrape down the bowl’s sides.
- Incorporate the chocolate powder and dry brownie mix into the butter.
- Add one cup of powdered sugar at a time. When the first two cups of powdered sugar are gone, add one tablespoon of milk at a time, followed by the remaining two cups.
- Increase the speed to medium-high and beat for a few minutes. Beat in the remaining milk or heavy cream on low until combined, then raise to medium high. 1-2 minutes on medium-high speed. Frost chilled cookies.
The baking time will vary depending on the size of the pan. Please use your discretion when determining how much dough to put to your mini muffin pan; if you are uncertain, I recommend doing a test patch.