Butter Crunch Cookies Recipe
Homemade Butter Crunch Cookies Recipe You’ll Love
Equipment
- Electric mixer or whisk.
- Baking sheets
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Crunch:
- ½ cup toffee bits (such as Heath bits)
- ½ cup chopped nuts (optional, such as pecans or almonds)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper for easy cleanup and non-stick baking.
Make the Cookie Dough:
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Add the Crunch:
- Gently fold in the toffee bits and chopped nuts (if using) to distribute them evenly throughout the dough.
Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into small balls.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball gently with the palm of your hand or the back of a spoon.
Bake the Cookies:
- Bake for 10–12 minutes or until the edges are golden brown and the centers are set.
- For softer cookies, remove them from the oven as soon as the edges brown slightly. Bake for an additional 1–2 minutes for a crispier texture.
Cool and Serve:
- Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a cooling rack.
- Serve warm for a softer texture or cool completely for a crispy crunch.
Nutrition
Calories: 150kcal
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