Butter Crunch Cookies are the perfect blend of crisp edges and tender centers, delivering a melt-in-your-mouth experience with every bite. These golden treats are rich with buttery flavor, enhanced by a subtle sweetness that’s irresistible yet not overwhelming. Ready in just over an hour, including a quick chill for the dough, they’re ideal for satisfying spontaneous cravings or impressing guests with minimal effort.
Each cookie boasts a satisfying crunch that gives way to a soft, delicate interior, making them a textural delight. With only 15 minutes of prep and 7 minutes of baking, you’ll have 44 perfectly portioned cookies to share or savor. Their warm, comforting aroma fills the kitchen, promising a treat that’s as delightful to make as it is to enjoy.
Ingredients for Butter Crunch Cookies
- 1 cup (226 g) unsalted butter (browned and cooled)
- ¾ cup + 2 Tablespoons (175 g) light brown sugar (firmly packed)
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 ½ cups (187 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
Step-by-Step Instructions
- Brown the butter: Place butter in a saucepan or skillet over medium-low heat. Once melted, increase heat to medium and cook, stirring constantly. The butter will sizzle and pop; scrape the bottom of the pan and swirl as it cooks. When the sizzling slows and brown flecks form, remove from heat and pour into a heatproof bowl. Let cool until completely re-solidified (about 1 hour).
- Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the batter: Once butter is solid, add brown sugar and granulated sugar. Beat on high speed for 1 minute until creamy and well-combined.
- Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir the dry mixture into the butter mixture until combined.
- Add toffee bits: Stir in the toffee bits until evenly distributed.
- Scoop and bake: Drop dough by level Tablespoons onto the prepared baking sheet, spacing cookies at least 2” apart. Bake on the center rack for 10-12 minutes, or until cookies are light golden brown.
- Cool: Allow cookies to cool completely on the baking sheet. They will be soft when warm but will crisp up as they cool.
Perfect Pairings: Serving Suggestions
These Butter Crunch Cookies are a treat on their own, but they pair wonderfully with a glass of cold milk or a hot cup of coffee. For a dessert platter, serve them alongside vanilla ice cream or drizzle with melted chocolate for an extra indulgent touch.
Keep Them Crispy: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days to maintain their crunch. If you want to keep them longer, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to customize these cookies! Swap the toffee bits for chocolate chips, chopped nuts, or even dried fruit. For a festive twist, add a sprinkle of sea salt on top before baking or mix in a teaspoon of cinnamon for a warm, spiced flavor.
Time-Saving Hacks
To speed up the butter cooling process, spread the browned butter in a thin layer on a plate and pop it in the fridge for 15-20 minutes. You can also prepare the dough ahead of time and refrigerate it for up to 2 days, then bake when ready.
Essential Equipment
For best results, use a heavy-bottomed saucepan to brown the butter evenly and a stand mixer or hand mixer to cream the butter and sugars. A cookie scoop ensures uniform dough portions, and parchment paper keeps cleanup a breeze.
Butter Crunch Cookies
Ingredients
- 1 cup unsalted butter
- ¾ cup + 2 Tablespoons light brown sugar firmly packed
- ½ cup granulated sugar
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
Instructions
- Brown the butter. Place butter in a saucepan or skillet over medium-low heat and cook until melted. Once melted, increase heat to medium and cook, stirring constantly. Butter will sizzle and pop, scrape the bottom of the pan and swirl as it does. Once the sizzling and popping slows and brown flecks form, remove the butter from heat and pour into a large heatproof mixing bowl. Allow to cool until completely re-solidified before proceeding.
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- Prepare the batter: Once butter has resolidified, add sugars and beat butter and sugar until creamy and well-combined (about 1 minute on high speed.)
- Add egg and vanilla extract and beat again until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir dry ingredients into butter mixture.
- Stir in toffee bits until combined.
- Scoop and bake: Scoop dough by a level Tablespoon and drop onto prepared baking sheet, spacing cookies at least 2” apart. Transfer to center rack of 350F oven and bake for 10-12 minutes, cookies should be beginning to turn light golden brown.
- Allow cookies to cool completely on baking sheet. While they’re still warm they’ll be a bit soft, but once cooled completely they should be crispy.