Butter Crunch Cookies
Indulge in the irresistible charm of Butter Crunch Cookies, a sweet symphony of rich, buttery dough and crunchy toffee bits that create the perfect balance of chewiness and crispness in every bite. This easy-to-follow recipe comes together in just 15 minutes of prep time, making it the ideal treat for busy bakers or last-minute dessert cravings. The combination of granulated sugar and brown sugar ensures a soft, caramelized interior, while a touch of vanilla enhances the flavor profile. Whether you're baking for a party or simply satisfying your own sweet tooth, these golden, toffee-studded cookies are sure to be a crowd-pleaser. Pair them with a glass of milk or your favorite cup of coffee, and savor a treat that's as comforting as it is addictive. Perfect for holiday cookie platters or everyday snacking, Butter Crunch Cookies are destined to become your new go-to baked good!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 teaspoon Vanilla extract
- 1 large Egg
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 120 grams Crunchy toffee bits
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and the egg to the butter mixture, and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients while mixing, being careful not to overmix. Stir until just combined.
Fold in the crunchy toffee bits evenly throughout the dough using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, scoop out the dough and drop it onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear just set.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 13.5 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 19 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
