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.
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.
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❤️ 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
🥄 Instructions
- Preheat the oven to 325F. In a large bowl cream the room temperature 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 and mix 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 to 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, 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
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.
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.
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.
📣 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!
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Butter Crunch Cookies
Ingredients
- 3/4 cup butter unsalted, room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tablespoon light corn syrup
- 1 tsp baking soda
- 1 tsp 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.
- 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.
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