Butter Crunch Cookies

5 from 4 votes

This butter crunch cookies recipe is loaded with the sweet goodness of sugar and toffee bits and the flavor of almonds. So good and so easy.

Prep Time5

Cook Time12

Total Time17

Servings: Cookies

Calories: 204kcal

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!

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.