Butter crunch cookies are crisp and chewy cookies loaded with toffee bits in each bite. These crunch toffee cookies have crispy edges, a soft cookie center, buttery with an irresistible almond flavor. Ready in under 20 minutes!
Next time try these Petit Fours cookie recipe.
There's nothing like fresh-baked homemade cookies! Warm and soft right from the oven.
These 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
- An easy homemade cookies recipe that comes together quickly and ready in less than 20 minutes.
- They hold their shape once cooled, which makes them perfect for traveling or packing to ship overseas.
- Great for holiday platters or for homemade gifts.
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
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl cream butter with the sugars until creamy and soft.
- Add the vanilla and almond extract and cream again.
- Crack in eggs, and mix on low.
- Sift together flour, cornstarch, salt and baking soda then turn the mixer back to low.
- Add the flour mixture ½ cup at a time to the wet ingredients.
- Once all mixed, add the toffee bits and allow just a few rotations to mix in and then turn off the mixer.
- Using a cookie scoop place cookie dough balls on a baking sheet pan lined with parchment paper.
- 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.
🍽️ Serve With
- If you are a tea person you will definitely enjoy these cookies with a cup of tea with milk.
- But f you love coffee more they are the perfect sweet compliment to a cup of Turkish Coffee or this favorite fall drink Pumpkin Spice Latte.
🧺 Storage
- Butter Crunch Cookies 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.
- To freeze: Let the cookies cool completely after baking then layer in a freezer friendly container separated by a parchment paper.
💬 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.
- These snowball cookies are a classic holiday cookie that you must try.
- Checkout these easy snickerdoodle cookies made without cream of tartar! so good and chewy.
- Raspberry thumbprint cookies recipe is a quick and easy recipe for buttery, sweet, tart raspberry jam filled cookies for any occasion. Sooo good you’ll have a hard time sharing.
- These 3-ingredient Almond Butter Cookies are are chewy and delicate with a delicious nutty flavor. In less than 30 minutes you'll have delicately sweet irresistible cookies.
Mediterranean Cookies
- Barazek are nutty Syrian cookies mildly sweet with one side dipped in pistachios and the other side in sesame seeds.
- Probably the most famous cookie type in Egypt, Kahk always come with happy memories.
- Ghraybeh cookies are buttery, mildly sweet and so delicious.
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Butter Crunch Cookies
Ingredients
- ¾ cup butter unsalted, room temperature
- ¾ cup light brown sugar
- ¾ 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 ¼ 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 ½ 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.
Darlene Barber
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!
Amira
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.