Perfect Butter Crunch Cookies Recipe

Introduction

These Perfect Butter Crunch Cookies offer a delightful combination of buttery richness and sweet toffee crunch in every bite. Easy to make and wonderfully chewy, they are sure to become a favorite treat for any occasion.

Ingredients

• 1 cup (230g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170g) toffee bits

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, use an electric mixer to blend the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Beat in the egg and vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing to keep the cookies tender.
6. Step 6: Gently fold in the toffee bits using a spatula.
7. Step 7: Scoop 1 tablespoon of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until edges are golden brown and centers look slightly soft. Avoid overbaking to maintain a chewy center.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or swapping toffee bits for chocolate chips.
• Use room temperature ingredients to help the dough blend smoothly.
• Chilling the dough for 30 minutes can improve texture and flavor depth.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed bag for up to 3 months. Reheat briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to avoid overly salty cookies.

What if I don’t have toffee bits?

You can substitute with chopped nuts, chocolate chips, or dried fruit for different textures and flavors.

Perfect Butter Crunch Cookies Recipe

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★★★★★

4.6 from 94 reviews

This Perfect Butter Crunch Cookies recipe delivers deliciously rich, chewy cookies loaded with buttery toffee bits for a satisfying crunch. Easy to prepare with simple ingredients, these classic cookies bake up golden brown with a soft center and crisp edges, making them a timeless treat perfect for any occasion.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Crunch Cookies

• 1 cup (230g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170g) toffee bits

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to blend 1 cup of softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step creates the base for tender cookies.
3. Add Egg and Vanilla: Beat in 1 large room temperature egg and 1 teaspoon vanilla extract to the butter-sugar mixture until fully combined, ensuring smooth and consistent dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures the leavening agent and salt are evenly distributed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing, which can make cookies tough.
6. Fold in Toffee Bits: Gently stir in 1 cup of toffee bits with a spatula, distributing the crunchy bits throughout the dough without breaking them.
7. Shape Cookies: Scoop 1 tablespoon of dough and roll it into balls. Place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading during baking.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers remain slightly soft, for a chewy texture.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely.

Notes

• Ensure butter and egg are at room temperature for best mixing results.
• Do not overmix the dough once the flour is added to keep the cookies tender and soft.
• You can substitute toffee bits with chocolate chips or nuts if preferred.
• Store cookies in an airtight container at room temperature for up to a week.
• For extra chewiness, slightly underbake and allow cookies to finish cooking on the baking sheet.

Keywords: Butter crunch cookies, toffee cookies, chewy cookies, easy cookie recipe, homemade cookies