Print

Brownie Brittle Toffee Crunch Cookie Cups


  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24-30 cookie cups 1x

Description

It’s a Brownie Brittle™ crust, with a toffee pudding cookie and a chocolate brownie frosting.


Ingredients

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

Instructions

  1. Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Use a food processor to grind Brownie Brittle™ into a fine crumb.
  3. Melt butter in a microwave-safe bowl. Combine melted butter with Brownie Brittle™ crumbs and sugar and stir until there are no dry crumbs left.
  4. Spoon 1 tablespoon of Brownie Brittle™ into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.

For the cookie dough

  1. Allow butter to come to room temperature for about 20 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
  2. Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  3. In a medium sized bowl, combine flour, vanilla pudding mix, baking soda and salt. Stir to combine.
  4. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1-2 tablespoon of milk. Add toffee bits last and mix to combine.
  5. Drop 1-1.5 tablespoons of dough (depending on pan size) into the greased mini muffin pan on top of the Brownie Brittle™ crust. Bake at 350°F for 14-16 minutes.
  6. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.

For the frosting

  1. Cut butter into small chunks. Beat on medium speed until light and fluffy. You may have the scrape down the sides of the bowl.
  2. Add cocoa powder and dry brownie mix and beat into butter.
  3. Slowly add powdered sugar one cup at a time. After the first two cups, your frosting becomes thick, so add one tablespoon of milk at a time, followed by remaining two cups of powdered sugar.
  4. Increase speed to medium high and beat for a couple of minutes. Add remaining milk or heavy cream and beat on low until incorporated, then increase speed to medium high. Beat on medium-high for 1-2 minutes. Frost onto cooled cookies.

Notes

Baking times will vary by pan size. Please use your judgement about how much dough to add to your mini muffin pan, if you are unsure, I suggest to do a test patch.