Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 60 minutes
Yield: 24-30 cookie cups

Ingredients for the crust:
  • 8 ounce Toffee Crunch Brownie Brittle™ (up to two bags needed)
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
Ingredients for the cookie dough:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 3 tablespoons pure vanilla extract
  • 2 1/4 cups flour
  • 1 package (3.4 ounces) instant vanilla pudding (dry mix)
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1-2 tablespoon Milk
  • 3/4 cup toffee bits
Ingredients for the frosting:
  • 1 cup (2 sticks) unsalted butter
  • 4 tablespoons brownie mix (dry mix)
  • 4 tablespoons cocoa powder
  • 4 cups powdered sugar
  • 3 tablespoons milk or heavy cream

To Prepare the Brownie Brittle base:
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or vegetable shortening.

Use a food processor to grind Brownie Brittle™ into a fine crumb.

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.

Spoon 1 tablespoon of Brownie Brittle™ into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.

To prepare the cookie dough:
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.

Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
In a medium sized bowl, combine flour, vanilla pudding mix, baking soda and salt.

Stir to combine.

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.

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.

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.

To prepare the frosting:
Cut butter into small chunks. Beat on medium speed until light and fluffy. You may have the scrape down the sides of the bowl.

Add cocoa powder and dry brownie mix and beat into butter.

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.

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.

Put frost onto cooled cookies.

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

Brownie Brittle™ Toffee Crunch Cookie Cups

Recipe Created by Food Blogger Julianne of