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!
Servings: 19 cookies
Calories: 202kcal
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.
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