Butter Crunch Cookies
This Crunch Cookies recipe makes the perfect delicious cookies to celebrate holidays. A family favorite that can be made with homemade toffee too!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert, dessert-cookies, Snack
Cuisine: American
Diet: Halal
Servings: 19 cookies
Calories: 202kcal
- 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
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.
- 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.
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