Delight in these Butter Crunch Cookies. Light, crisp, and chewy cookies packed with toffee for delectable treat any time of the day.
Tiny, crisp, and chewy is how to describe this butter crunch cookie recipe. They melt in your mouth and are filled with a buttery caramel flavor that is truly addicting. These thin pieces of heaven are perfect as a dessert, snack, or even to enjoy with your morning coffee.
For more toffee-infused desserts you have to also check out my Browned Butter Toffee Pecan Bites, Kitchen Sink Cookies, and The Easiest Microwave Toffee.
Table of Contents
Recipe Ingredients
Toffee Bits – These pieces of buttery, caramel heaven are both in the cookie dough and on top to make these brown butter crunch cookies melt in your mouth.
Butter – Used to make brown butter and enhance the flavor of these cookies.
For a full list of ingredients and quantities see the recipe card below.
How to Make Butter Crunch Cookies
Step 1: Brown the butter. In a saucepan over medium-low heat, add the butter and cook until melted.
Step 2: Once melted, increase the heat to medium and cook stirring constantly. Butter will become foamy and frothy and once brown flecks begin to form remove the butter from the heat and pour into a bowl. Set the bowl in the fridge for about 1 hour or until the butter has re-solidified to a softened butter state.
Step 3: Once the butter is ready to use, preheat your oven to 350 degrees Fahrenheit and line your baking pan with parchment paper.
Step 4: Then, in the bowl of a stand mixer or a large mixing bowl using a handheld mixer, beat the butter and sugars together until creamy, about 2 minutes.
Step 5: Next, add the vanilla and large egg and mix until combined.
Step 6: Then, add the flour, teaspoon of baking soda, and ½ teaspoon of salt to the wet ingredients and mix until a cookie dough forms.
Step 7: Add in the toffee bits to the mixture and stir together.
Step 8: Then, using a Tablespoon sized cookie scoop, scoop a cookie dough ball and dip the top of it in a bowl of additional toffee bits then place the cookie dough balls with the toffee bits side up onto your lined baking sheet at least 2” apart from each other.
Step 9: Bake in your preheated oven for 8-10 minutes until cookies begin to turn light golden brown.
Step 10: Immediately after the cookies come out of the oven, you can use a cup to swirl gently around the edges of each cookie to make them perfectly circular. Note that this is an optional step.
Step 11: Allow the cookies to cool completely on the baking sheet before removing with a spatula. Then, serve and enjoy!
Expert Tips
Chill Your Dough – The cookie dough for this recipe can be a little wet making it tough to handle when sitting out. Chill your dough to make it easier to dip into the toffee bits.
Make Perfectly Circular Cookies – These cookies spread when in the oven. To make them pretty and circular use a cup or small bowl right after they come out of the oven and swirl it very gently around the cookies to make a beautiful circular cookie shape.
FAQs
Of course! If you are using homemade toffee be sure to use a knife and chop it up into small pieces to go inside the cookie dough and to use on top as well.
If you are looking for additional recipes to serve with these cookies here are some I would recommend. Salted Caramel Hot Cocoa, Caramel Cashew Ice Cream, and Fruit Salad.
Storage Information
You can store these browned butter crunch cookies in an airtight container at room temperature for up to 1 week. For longer storage you can do so in your fridge for up to 2 weeks.
To freeze these cookies you can do so in an airtight container in your freezer for up to 2 months.
Butter Crunch Cookies Recipe
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Ingredients
- 1 cup butter
- ¾ cup + 2 Tbsp light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup toffee bits
- Additional toffee bits for topping cookie - optional
Instructions
- Brown the butter. In a saucepan over medium-low heat, add the butter and cook until melted.
- Once melted, increase the heat to medium and cook stirring constantly. Butter will become foamy and frothy and once brown flecks begin to form remove the butter from the heat and pour into a bowl. Set the bowl in the fridge for about 1 hour or until the butter has re-solidified to a softened butter state.
- Once the butter is ready to use, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- Then, in the bowl of a stand mixer or using a handheld mixer, beat the butter and sugars together until creamy, about 2 minutes.
- Next, add the vanilla and egg and mix until combined.
- Then, add the flour, baking soda, and salt and mix until a cookie dough forms.
- Add in the toffee bits and combine.
- Then, using a Tablespoon sized cookie scoop, scoop a cookie dough ball and dip the top of it in a bowl of additional toffee bits then place the cookie dough ball with the toffee bits side up onto your prepared baking sheet at least 2” apart from each other.
- Bake in your preheated oven for 8-10 minutes until cookies begin to turn light golden brown.
- Immediately after the cookies come out of the oven, you can use a cup to swirl gently around the edges of each cookie to make them perfectly circular. Note that this is an optional step.
- Allow the cookies to cool completely on the baking sheet before removing. Then, serve and enjoy!
These are so good. Love the toffee bits. Don’t skip putting them on the top!
I’m OBSESSED with these cookies! They’re so buttery and delicious they truly melt in your mouth!