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…
So pretty.
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!
Print
Butter Crunch Cookies
- Yield: 36 cookies 1x
Ingredients
Toffee
- 1/4 cup butter
- 1/2 cup granulated sugar
Cookie Dough
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar
- 3/4 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
- 2 1/4 cups flour
Instructions
Toffee
- 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.
Cookies
- 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.
Unfortunately the cookies didn’t spread for me either. Very disappointing as I was really looking forward to these! I also agree that maybe the recipe calls for too much flour as the mix was very dry.
Second time in three days I have tried this recipe. Cookies did not flatten. If I try a third time I am going to cut back on the flour. Very disappointing as the picture takes me back to my youth (misspent) where I would buy a white paper bag of the cookies at 10 cents a pieces and were exactly as the picture represents. mine turned out looking more like a snickerdoodle but tasting like butter crunch.
I posted this comment last year. I reduced the flour to 2 1/4 cups upped the butter to 2 sticks or 1 cup. Do not put the dough in the fridge. Then they will spread. Watch the length of time for baking as well. You don’t want them overdone.
Can I use honey instead of light corn syrup??
yup, works great for me
These look exactly like cookies my sisters and I grew up eating from a little shop called the Cookie Jar. My sisters love them so much, I can’t wait to make them.
Is the butter in the cookie dough portion of the recipe salted or unsalted?
I’d like to make ahead of time as much as possible. Any suggestions for that? Can I refrigerate the dough for a day or so?
The recipe calls for 1 tsp. of salt so I would use unsalted butter.
I should’ve used unsalted butter. I used salted butter and my cookies tasted a bit too salty.
Thanks for including the knife stabbing pic. I was at a loss how to get the little pieces of toffee.
These look delicious – will try out the recipe during the March snowstorm. Comment/question – seems like a bit heavy on the flour compared to egg/sugar/butter – has anyone cut back on the flour and how did that work out? These seem the same ratio of ingredients as the snickerdoodles and I felt the flour may have been a bit too much. Thanks
Made these tonight and instead of combining the salt, baking powder, and cornstarch to the liquids, I combined it to the flour and it came out a little cake. Delis Have!
For the toffee- does it matter if you use salted or unsalted butter?
I use salted and it gives you a bit of a salted caramel taste!
…. aaaaand again, Marry ME!
Thanks much!
GOD Bless!!!!
I tried this recipe multiple times and it had not worked, but it tastes good.