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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/perfect-butter-crunch-cookies-recipe/