These Butter Crunch Cookies are an all time favorite my mom used to make! They’re buttery, chewy and loaded with homemade toffee!
So you guys, these cookies. They are so so good. They’re, thin, chewy, buttery and basically perfect. I know they don’t look like much, but they are. Ohhh they are.
My mom made these for us growing up, but she used crushed Werther’s candies instead of homemade toffee… and yes they were good, but I love making my own toffee for this. It’s really a simple step…I know it takes a bit longer AND you have to use a candy thermometer (ugh) but just try it. I promise.
You can make the toffee ahead of time with no problem if you are a planner. Which I am not. But wish I was.
The toffee is simple, just butter and sugar. Boom. Bring it to 285°F on your candy thermometer and that’s it.
Spread it on a lined baking sheet…let it cool and break it up!
You could eat this on it’s own for sure. Sprinkle a little salt on that situation and you’re good to go!
When you break it up into small bits it will make about a cup of toffee bits.
Then make your simple cookie dough and mix in the bits. Chill the dough and scoop…
When they bake they will spread quite a bit, so make sure to space them out on the baking sheet. You’ll also want to let them cool on the baking sheet for a bit before transferring them to a wire rack to cool completely.
The cookie is slightly crispy at the edges, chewy in the center and loaded with the butter toffee.
I know you will love these!
- ¼ cup butter
- ½ cup granulated sugar
- ¾ cup butter, room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 egg plus 1 yolk
- 2 teaspoons vanilla
- 1 tablespoon light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 2¾ cups flour
- Line a baking sheet with parchment paper and set aside
- In a small heavy sauce pan over low heat bring the butter and sugar to a boil, stirring occasionally. Bring the mixture to 285°F on a candy thermometer, the mixture will become a deep amber color. Immediately remove the pan from the heat, cool for 1 minute and spread the mixture evenly onto the prepared pan. Allow the toffee to cool completely and then using a knife, break it into small pieces.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the egg, yolk, vanilla, corn syrup, baking soda, salt and cornstarch. Mix for 1 minute on medium, or until the mixture is evenly combined.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Stir the toffee bits into the cookie dough and chill for 1 hour.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet 3 inches apart. The cookie will spread while baking.
- Bake for 11-13 minutes until the cookies are golden brown at the edges.
- Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.