These Butter Crunch Cookies are a delicious blend of chewy and crunchy. Weird, I know. They're buttery cookies with small pieces of toffee spread throughout. My kids absolutely love these and often ask me to make them.
Next time try my Cranberry Orange Shortbread Cookies, they're a reader favorite... and a family favorite!
For us, we tend to make our first batch of this butter crunch cookies recipe around the fall season, Thanksgiving and Christmas. I think we make most of our cookies during this time, I don't know what it is but as soon as it starts to cool down I start to crave them.
I have another cookie recipe that I pull out for Christmas, can you image stacked sugar cookies, big to small with green icing inbetween each cookie. Perfect little Christmas Trees. See my Stacked Christmas Tree Cookie recipe here.
- All Purpose Flour
- Brown Sugar
- Granulated Sugar
- Baking Soda
- Light Corn Syrup
- Almond Extract
- Vanilla Extract
- Toffee Bits
See recipe card for quantities.
- Step 1: Preheat the oven to 325°F. In a large bowl of a stand mixer, cream butter and sugars until combined and fluffy.
- Step 2: Add the vanilla and almond extract and mix again.
- Step 3: Add the eggs and beat on low until combined. Scrape down the sides of the bowl once to make sure it's mixed well.
- Step 4: Add the corn syrup, mix until totally incorporated then put to the side.
- Step 5: Add the flour, salt, baking soda and cornstarch to a sieve and pass all through into a medium bowl, stir until combined.
- Step 6: Add the dry ingredients half a cup at a time, to the wet ingredients and mix slowly.
- Step 7: Add the toffee bits to the cookie dough and stir slowly.
- Step 8: Scoop balls of dough onto a parchment paper lined cookie sheet using a 1" cookie scoop. Bake for 17 Minutes. After cooling for 5 minutes remove to a wire rack to cool completely.
Hint: making homemade toffee is actually quite easy if you're up to the task (instead of using the store bought) - ¼ Cup butter, ½ Cup granulated sugar, heat to 285°F on a candy thermometer. Pour onto lined cookie sheet, then break up into pieces after it has cooled and firmed.
Substitutions and Variations
- Peanut Butter Cookies - exchange the toffee bits with Reeses Peanut Butter pieces. Instant peanut butter cookie.
- Homemade Toffee - instead of using store bought toffee try your hand at homemade toffee. See hint above.
- Honey - use honey instead of the light corn syrup.
- Wheat flour - exchange the all purpose flour for wheat flour.
During this recipe I used a stand mixer, cookie sheets, and mixing bowls. See links in the recipe card below.
These butter crunch cookies can be stored at room temperature in an airtight container, lined with paper towel. They will be good for up to 2 weeks.
Do not refrigerate the cookie dough prior to baking, you'll want them to spread for thin crispy cookies. However, some people like a slightly thicker cookie, which is fine. Just go ahead and refrigerate the cookie dough balls for one hour before baking.
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- 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
- 8oz Toffee bits
- Preheat the oven to 325°F.
- In a large mixing 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, mixer 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 then turn off the mixer.
- On a cookie sheet, lined 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 cooking rack to cool completely.
Store in an airtight container with paper towel to help with moisture. You can keep paper towel between each layer of cookies if you like to help prevent them sticking together.
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Nutrition InformationYield 19 Serving Size 1
Amount Per Serving Calories 298Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 51mgSodium 206mgCarbohydrates 44gFiber 1gSugar 23gProtein 4g