This butter crunch cookies recipe is loaded with delicious toffee bits that make the perfect complement to the almond-flavored cookie dough. They’re the ultimate sweet treat.
I love cookies, and I love toffee. It seemed like a no-brainer to put them together. Guess what? It was the perfect combination!
Butter Crunch Cookies Recipe
This was inspired by my other cookie recipe on this site. I love cookies with added pieces of anything in them, so I thought why not take the idea behind my oatmeal drop cookies and extend that to these toffee cookies?
Ingredients
The ingredient list for this recipe is super simple. Every single thing on this list is a baking essential, so chances are, you have everything you need in your kitchen already.
- Unsalted butter, softened
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- Light corn syrup
- Baking soda
- Salt
- Cornstarch
- All purpose flour
- Toffee bits
See the recipe card at the end of the post for quantities and cooking times.
Instructions
Making these cookies is as straightforward as the ingredient list. It only takes a few simple steps to make them!
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugars until fully combined.
Step 2: Add the Extracts
Add the vanilla and almond extracts and then cream again.
Step 3: Add the Eggs
Lightly beat the eggs, and then add them to the sugar mixture, beating on low.
Step 4: Add the Corn Syrup
Add the corn syrup and continue to mix on low.
Step 5: Combine the Dry Ingredients
Pour the flour, cornstarch, salt, and baking soda through a sieve and into a bowl.
Step 6: Combine the Wet and Dry Ingredients
Add the flour mixture to the wet ingredients ½ cup at a time while mixing. Continue until all the flour has been added.
Step 7: Add the Toffee Bits
Add the toffee bits to the dough, mixing until just combined.
Step 8: Bake the Cookies
Line a cookie sheet with parchment paper and add the cookie dough in scoops, leaving about two inches between each scoop. Bake until the cookies are light brown around the edges.
Step 9: Cool
Remove the cookies from the oven and let them cool on the cookie sheet for about five minutes, then transfer them to a wire rack to cool completely.
Hint: Don’t overmix your dough at the end. It will make the cookies tougher.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these butter crunch cookies.
- Toffee Bars – In the unlikely event that you can’t find toffee bits, place a toffee bar in a resealable bag and crush it with a rolling pin.
- Molasses – If you don’t have brown sugar, simply use the same amount of granulate sugar and add a touch of molasses.
Variations
Want to personalize this butter crunch cookies recipe? Here are some of my tried and true tips for changing up this recipe.
- Sliced Almonds – Add sliced almonds to the top of your cookies before baking to create a toasted almond top to the cookies.
- Brown Sugar – Sprinkle the tops of your cookie dough with brown sugar before baking to create a crust.
If you love recipes like this, you may also enjoy this easy toffee shortbread.
Equipment
This is an easy recipe with equally easy equipment requirements. It doesn’t take much to get rolling on these cookies.
- Measuring cups and spoons
- Stand mixer or hand mixer
- Cookie scoop
- Parchment paper
- Cookie sheets
- Cooling racks
Storage
These cookies will keep well in an air-tight container lined with a paper towel at room temperature for up to two weeks or up to four weeks in the freezer.
Tips
I have some tips here that will help you make the most of this recipe. These are easy tips that can make a big difference, so be sure to look them over.
- Use a mixing stand or hand mixer if possible. There’s a lot of mixing in this recipe.
- BE sure your butter is fully softened to achieve that smooth creamy consistency you need for the cookies.
- Always sift your flour to ensure a consistent dough texture.
More Cookie Recipes
Do you like cookies? Here are some recipes you may also like to try
FAQ
Do you have questions about butter crunch cookies? Here are some of the most commonly asked questions about this butter crunch cookies recipe.
These cookies will last for up to two weeks in an air-tight container at room temperature or up to four weeks in the freezer.
Place the cookies in a single layer on a baking sheet and freeze them. Then, transfer them in a heavy-duty freezer bag.
Put the cookies in the refrigerator to defrost overnight.
Sifting the dry ingredients ensures an even texture to the cookie dough.
Simply take a toffee bar and place it in a resealable bag. Then, crush it with a rolling pin.
Butter Crunch Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
Butter Crunch Cookies
Ingredients
- ¾ Cup Butter unsalted, room temperature
- ¾ Cup Light Brown Sugar
- ¾ Cup Granulated Sugar
- 2 large Eggs
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 1 Tablespoon Light Corn Syrup
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Tablespoon Cornstarch
- 2 ¼ Cups All Purpose Flour sifted
- 8 oz Toffee bits
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 325°F.
- In a large mixing bowl cream the room temperature butter with the sugars
- until totally combined.
- Add the vanilla and almond extract and cream again.
- Add the eggs, one at a time to the mixture, mixer on low.
- Add the corn syrup and continue mixing on low. Turn off while you prepare the dry mix.
- Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back on low.
- Add the flour mixture ½ cup at a time.
- Once all mixed add the toffee bits and allow just a few rotations to mix in then turn off the mixer.
- On a cookie sheet, lined with parchment paper add scoops of the cookie dough, allowing about 2” between cookies.
- Bake for about 12-14 minutes, until they are light brown around the edges. Remove and after 5 minutes add to a cooking rack to cool completely.
- Serve and enjoy every bite!
Elizabeth
I made these today, and they are amazing! Definitely will be making again.
Karin and Ken
So glad you enjoyed them. They’re so addictive! Take care and all the best. Karin