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Brownie Brittle Toffee Crunch Cookie Cups

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I am excited to share these Brownie Brittle™ Toffee Crunch Cookie Cups with you today. It’s a Brownie Brittle™ crust, with a toffee pudding cookie and chocolate brownie frosting.

This post is sponsored by Brownie Brittle™ but all thoughts and opinions are my own. 

One Brownie Brittle Toffee Crunch Cookie Cups on a piece of parchment paper


Cupcakes are awesome, but there is something special about a warm cookie fresh from the oven. Lately, I have been making tons and tons of cookie cups. I love cookie cups because they look like mini cupcakes. The cookies are baked in a mini muffin pan and then topped with frosting. Frosting and cookies? Yes please! I have a few more cookie cups coming up later this fall!

Two Brownie Brittle Toffee Crunch Cookie Cups stacked

These Brownie Brittle™ Toffee Crunch Cookie Cups are a little extra special. They have a “crust” made out of toffee flavored Brownie Brittle™! I can’t get enough Brownie Brittle™ and I love finding ways to use it in my baked goods! Have you seen my Brownie Brittle Strawberry Lasagna or my Brownie Brittle Grasshopper Pie?

The cookie portion of this is a vanilla pudding toffee cookie. Adding a pudding mix to the cookie dough helps keep them really soft and chewy. I prefer to bake my pudding cookies in a mini muffin pan because I find they spread more than normal cookies. So by baking these in the muffin pan, it helps keep them contained.

A Brownie Brittle Toffee Crunch Cookie Cup on a napkin

To top these babies off, I made a chocolate brownie frosting. The frosting uses your standard ingredients like butter and powdered sugar, but then I added cocoa powder and DRY brownie mix to the frosting. I use brownie mix to flavor so many things, that I usually have an open box on hand. I am also really tempted to try Dorothy’s homemade Brownie mix for times when I run out of boxed brownie mix.

Two stacked Brownie Brittle Toffee Crunch Cookie Cups with a bite removed from the top one

I used my favorite Calphalon Mini Muffin Pan for this recipe. It is a little deeper than your average mini muffin pan. I also love it because the sides are more straight than mini muffin pan, so it holds more and allows the bottom of the dessert to be more flat. This is what helps me produce a nice deep dish cookie cup. If you are using a standard size mini muffin pan, I would reduce the amount of “crust” that you add to the bottom of the pan and try reducing the amount of dough. I always like to do a test batch with a couple of cookies before I bake the whole batch.

Every bite of these cookies surprises you with something different. Whether it’s the crisp Brownie Brittle™ crust, the crunchy toffee bits in the cookie or the smooth chocolate frosting. The best part is, you can change of the flavor with all the different Brownie Brittle™ varieties!

Close-up of a Brownie Brittle Toffee Crunch Cookie Cup on a napkin



Brownie Brittle Toffee Crunch Cookie Cups

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


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


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


  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.


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.

Leave a Comment

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11 Responses
  1. Thalia @ butter and brioche

    I could definitely polish off a couple of these cookie cups right about now.. they look SO delicious. I especially am loving that thick clump of frosting ontop. Pinned!

  2. tanya

    I am in love with Brownie Brittle. I have to hide it so I don’t snack on an entire package in one sitting. Now that I’ve seen these little beauties I can put that brittle to good use! These are wonderful!

  3. Jessica @ Sweet Menu

    I have never made a cookie cup before but now I desperately want to!!! These look incredible! WOW!

  4. Heather @ Shards of Lavender

    What cute cookie cups! I love the idea of the base layer including the brownie brittle and the frosting will be a huge hit at my house:)

  5. Lindsay @ Life, Love and Sugar

    They’re so cute! And of course the brownie brittle crust rocks! Thanks for link love!

  6. Taylor @ Food Faith Fitness

    These are soo cute girl! Thanks for sharing my cheesecake bars – yay for brownie Brittle!

  7. Gayle @ Pumpkin 'N Spice

    Another amazing recipe! Absolutely love this one! I am so addicted to brownie brittle. I just tried the salted caramel kind last week and it’s so good! I am so loving these cookie cups. Pinned!

  8. Mir

    This is definitely the king of all cookie cups! That great dollop of frosting on top seals the deal. Love this idea!

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