Butter Crunch Cookies Recipe
Delight in these Butter Crunch Cookies. Light, crisp, and chewy cookies packed with toffee for delectable treat any time of the day.
Servings: 56 cookies
Calories: 74kcal
Ingredients
- 1 cup butter
- 3/4 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!
Video
Notes
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.
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.
Nutrition
Serving: 1cookie | Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 154IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg
