5 from 44 votes
Butter Crunch Cookies
Butter Crunch Cookies are made by browning butter for a deeper flavor, then creaming it with sugars before adding egg, vanilla, and dry ingredients including toffee bits. The toffee adds crunch and sweet caramel notes. Scooped dough is baked at moderate heat to yield cookies with a crisp edge and tender center. The use of browned butter brings a nutty richness that complements the toffee pieces.
Prep Time
15 mins
Cook Time
7 mins
Additional Time
1 hr
Total Time
1 hr 22 mins
Servings:
44
cookies
Calories:
112 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 44 cookies
Amount Per Serving
Calories 112
% 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.