Butter Crunch Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Additional Time
1 hr
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Total Time
1 hr 22 mins
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Servings
44 cookies
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Calories
112 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Butter Crunch Cookies
Description
This cookie recipe begins by carefully browning unsalted butter to develop nutty browned milk solids, then cooling it to a solid state before mixing in light brown and granulated sugars. An egg and vanilla extract are incorporated next, followed by a combination of all-purpose flour, baking soda, and salt sifted together. Toffee bits are folded in last to provide crunchy caramelized texture contrasts throughout the cookies.
Dough portions are dropped by tablespoonfuls onto parchment-lined sheets and baked at 350°F until edges are set and golden, creating a balance of crispy edges and chewy centers. Browning the butter enhances the flavor profile beyond standard cookie dough, adding complexity. The cookies should be stored in an airtight container to maintain freshness.
The recipe notes that browned butter can be prepared a day ahead and stored at room temperature, making this convenient for planning ahead. Cookies keep well for up to three days stored properly, maintaining their texture and flavor best within this timeframe.
Ingredients
- 1 cup butter unsalted
- ¾ cup + 2 Tablespoons light brown sugar firmly packed
- ½ cup granulated sugar
- 1 egg large
- 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.
Notes
- Brown butter can be prepared a day in advance and stored at room temperature in an airtight container.
- Store baked cookies in an airtight container for up to 3 days to keep texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44cookies
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 112kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 88mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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