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    Home » Desserts » cookies » Butter Crunch Cookies

    Butter Crunch Cookies

    Published: Oct 23, 2021 · Modified: Nov 12, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    There's nothing like fresh-baked homemade cookies! Warm and soft right from the oven. Butter crunch cookies will not disappoint! They have crispy edges, a soft cookie center and chewy toffee bits in each bite.

    Next time try these Petit Fours cookie recipe.

    A stack of butter crunch cookies on a blue and white plate.

    Butter crunch cookies are filled with small pieces of toffee that cook right into each cookie. Upon cooling the toffee hardens and each bite has a chewy crunch. This is a classic cookie perfect for all your family's parties and potlucks.

    Jump to:
    • ❤️ Why You'll Love This Recipe
    • 📝 Ingredients
    • 🥄 Instructions
    • 💡 Tips
    • 🧺 Storage
    • 💬 Recipe FAQs
    • 📣 Related Recipes
    • Butter Crunch Cookies

    ❤️ Why You'll Love This Recipe

    • Butter crunch cookies are an easy recipe that comes together quickly.
    • Right from the oven, homemade cookies take less than a half hour.
    • They hold their shape once cooled, which makes them perfect traveling or packing them to ship overseas.
    • Great for holiday platters or packing for giving as gifts.
    • They're cookies! Easy to eat, hold in your hand and they make us happy!

    Whether you're enjoying these cookies with a cup of coffee or with milk for an after school snack, butter crunch cookies are a delightful treat for all.

    📝 Ingredients

    Butter crunch cookies ingredients on a white marble surface.

    🥄 Instructions

    A collage of three images showing how to mix sugar. butter and eggs for butter crunch cookies.
    1. Preheat the oven to 325F. In a large bowl cream the room temperature butter with the sugars until totally combined.
    2. Add the vanilla and almond extract and cream again.
    3. Lightly beat the eggs, then add to the mixture and mix on low. Turn off while you prepare the dry mix.
    A collage of 3 images of how to incorporate dry ingredients to make the cookies.
    1. Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back to low.
    2. Add the flour mixture 1/2 cup at a time.
    3. Once all mixed, add the toffee bits and allow just a few rotations to mix in and then turn off the mixer.
    • On a cookie sheet, line with parchment paper add scoops of the cookie dough, allowing about 2" between cookies.
    • Bake for 12-14 minutes, until they are light brown around the edges. Remove and after 5 minutes add to a wire rack to cool completely.

    💡 Tips

    • If you do not have a stand mixer, a hand mixer works well. Just hold on tight to it as the dough will get thick.

    🧺 Storage

    These cookies can be stored at room temperature in an airtight container, lined with a paper towel. They'll be good for up to 2 weeks.

    💬 Recipe FAQs

    Can butter crunch cookies be mixed by hand?

    Well, yes, however, the batter is thick so keep this in mind that it will be difficult to mix by hand, but certainly not impossible. Bring your strong arm and a wooden spoon.

    Why add cornstarch to the cookie batter?

    Cornstarch is a known thickening agent and binds liquids. Cornstarch when added to cookies will make them spread less when cooking and it also makes cookies come out so soft.

    What's the purpose of sifting the dry ingredients?

    Sifting the ingredients ensures there are no lumps and clumps. If your flour, baking soda, etc sits in your cabinet for a long period of time, they can clump. You can also use a fine mesh strainer or sieve to sift the ingredients.

    A hand dipping a piece of cookie in a cup of milk.

    📣 Related Recipes

    • These Linzer cookies are super soft and buttery cookies which melt in your mouth. One of my favorite classic cookies recipe filled with your choice of jam.
    • Probably the most famous cookie type in Egypt, Kahk always come with happy memories.
    • Ghraybeh cookies are buttery, mildly sweet and so delicious.
    • These snowball cookies are a classic holiday cookie that you must try.

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

    A stack of butter crunch cookies on a blue and white plate.

    Butter Crunch Cookies

    Butter Crunch Cookies recipe makes the perfect delicious cookies to celebrate holidays. A family favorite that can be made with homemade toffee too!
    4.25 from 4 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert, dessert-cookies, Snack
    Cuisine: American
    Diet: Halal
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 19 cookies
    Calories: 202kcal
    Author: Amira

    Ingredients

    • 3/4 cup butter unsalted, room temperature
    • 3/4 cup light brown sugar
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 Tablespoon light corn syrup
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 Tablespoon cornstarch
    • 2 1/4 cups all purpose flour sifted
    • 8 oz toffee bits

    Instructions

    • Preheat the oven to 325 F.
    • In a large mixing bowl cream butter with the sugars until totally combined.
    • Add the vanilla and almond extract and cream again.
    • Lightly beat the eggs, then add to the mixture. Mix on low.
    • Add the corn syrup and continue mixing on low. Turn off while you prepare the dry mix.
    • Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back on low.
    • Add the flour mixture 1/2 cup at a time.
    • Once all mixed add the toffee bits and allow just a few rotations to mix in and then turn off the mixer.
    • On a cookie sheet, lines with parchment paper add scoops of the cookie dough, allowing about 2" between cookies.
    • Bake for about 12-14 minutes, until they are light brown around the edges.
    • Remove and after 5 minutes add to a cooling rack to cool completely.

    Notes

    • If you do not have a stand mixer, a hand mixer works well. Just hold on tight to it as the dough will get thick.
    Storage Instructions:
    • These cookies can be stored at room temperature in an airtight container, lined with a paper towel. They'll be good for up to 2 weeks.

    Nutrition

    Calories: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 217mg | Potassium: 55mg | Fiber: 1g | Sugar: 25g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Darlene Barber

      December 18, 2021 at 6:29 am

      3 stars
      Loved the taste, but they came out too thin and flat. They spread out too much. I tried making them smaller, but it didn't help!

      Reply
      • Amira

        December 20, 2021 at 12:46 pm

        Darlene, thank you for trying the recipe, I am glad you liked the taste. These cookies should spread thin to get crunchy however I understand that some people like slightly thicker cookies, just refrigerate the cookie balls for 1 hour before baking.

        Reply

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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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