Butter Crunch Cookies
Deliciously tasty and surprisingly chewy, these cookies are loaded with toffee pieces giving them a little something extra.
Equipment
Ingredients
- ¾ Cup Unsalted Butter unsalted, room temperature
- ¾ Cup Light Brown Sugar
- ¾ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 2 Each Large Eggs
- 1 Tablespoons Light Corn Syrup
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Tablespoons Cornstarch
- 2-¼ Cups All Purpose Flour sifted
- 8 Ounces Toffee bits
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl cream the room temperature butter with the sugars until totally combined.¾ Cup Unsalted Butter, ¾ Cup Light Brown Sugar, ¾ Cup Granulated Sugar
- Add the vanilla and almond extract and cream again.1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract
- 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.2 Each Large Eggs, 1 Tablespoons Light Corn Syrup
- Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back on low.1 teaspoon Baking Soda, 1 Tablespoons Cornstarch, 2-¼ Cups All Purpose Flour, 1 teaspoon Salt
- 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.8 Ounces Toffee bits
- 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.
Notes
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
Serving: 1g | Calories: 298kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 206mg | Fiber: 1g | Sugar: 23g
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