If you want a cookie that impresses with very little effort, this recipe for Butter Crunch Cookies is about to be your new bestie! With a deep buttery and caramel flavor, crispy edges, soft and chewy centers, and plenty of crunch from the toffee bits, this unique cookie recipe will have your taste buds doing a happy dance!
But don’t let all that promise of flavor fool you, this cookie recipe is insanely easy. Once you brown the butter, you just need one bowl and about 10 minutes to whip up the dough.
And just like my Dulce de Leche cookies, these easy cookies boast a buttery, melt-in-your-mouth quality that you can’t just get from any ole cookie.
As a busy mom who loves a sweet treat, I know the value of having a delicious cookie recipe that you can whip up without too much fuss. Less than 10 ingredients, no chilling time, and simple yet effective baking techniques will have these ready in a flash!
Soft-Centered Butter Crunch Cookies Ingredient Highlights
I like to use unsalted butter and add my own salt just to have a little more control over the salt content in my cookies. That being said, you can absolutely use salted butter and just omit the extra salt.
Outside of that, everything is pretty much straight forward. I used Heath brand English toffee bits and sometimes I’ll swap vanilla extract for vanilla bean paste.
Brown Butter Toffee Cookies Tips and Tricks
How to Make Homemade Butter Crunch Cookies
Browning butter is easy! The one thing to keep in mind is that butter goes from browned to burned really quickly, so you do want to keep a watchful eye. It’s important to use a light-colored pan so you can easily see the color change.
It usually only takes anywhere from 4-8 minutes for your butter to brown. Make sure to have a heat-safe mixing bowl ready to transfer it to as soon as it’s browned.
Place the butter on your pan over medium heat, stirring frequently. First it will melt, then bubble, then brown. It typically stops bubbling right before it browns.
You’ll see little brown specks appear in the melted butter. Stir it, then immediately pour it into your bowl to cool for a few minutes. Then, add the brown sugar and use a hand mixer on high to beat together until well-combined.
Then, add the egg and vanilla extract and mix again. Next, add the flour, baking powder, and salt and mix until a dough starts to form. Set aside your hand mixer and finish the dough by using a rubber spatula to integrate ingredients that stuck to the sides or bottom of the bowl.
Use a large cookie scoop or 4 tablespoons of cookie dough to form your cookies, placing them on a lined baking sheet. Leave space for spreading; I usually bake 6 per large baking sheet.
Bake on the top rack until they are flat and the edges are crispy.
How to Store Butter Cookie with Toffee
Store your butter crunch cookies in an airtight container where they will last for a few days at room temperature or 2 weeks in the refrigerator.
You can freeze your baked cookies for up to 2 months in a freezer-safe storage bag.
Pro tip: To keep your cookies soft and chewy, store them with a piece of bread (it’s the perfect use for that end piece!). The bread actually creates a humid environment and keeps your cookies moist.
I love to bake just as many as I need and freeze the extra raw cookie dough to bake them fresh later. Form your cookies and place the dough balls in a freezer-safe bag.
Bake them right out of the freezer, adding 1-2 minutes to the baking time as needed.
Chewy Butter Crunch Cookies with Crispy Edges
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Reusable Baking Mat optional
- Hand Mixer or Stand Mixer
- Large Cookie Scoop optional
Ingredients
- ½ cup unsalted butter
- ¾ cup light brown sugar (tightly packed)
- 1 large egg (preferably at room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup toffee bits
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a reusable baking mat.
- Grab a large mixing bowl and set it next to the stove. To a light-colored pan (you need to be able to see when the butter changes color!), add the butter over medium heat. Heat for about 5-8 minutes, stirring frequently while the butter melts, then bubbles, then starts to turn brown. Once browned, immediately transfer to a large mixing bowl so it doesn't burn.½ cup unsalted butter
- Add the brown sugar to the bowl with the brown butter and beat with a hand mixer on high until smooth and aerated. If the bowl is still very hot to touch, let it cool for a few minutes before adding the egg. It's okay if it's warm, we just don't want it so hot that it scrambles the egg.¾ cup light brown sugar
- Add the egg and vanilla extract and mix to combine.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking powder, and salt and mix again until dough forms. Use a rubber spatula to scrape any ingredients that may be stuck to the sides and bottom of the bowl into your dough and fold to combine.1 ¼ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Fold in the toffee bits with the spatula, until they are evenly dispersed.⅔ cup toffee bits
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies. Place them on your prepared baking sheet with plenty of room in between to allow for spreading. I usually only bake 6 per sheet.
- Bake for 12-14 minutes until the edges are crispy to touch. Allow to cool on the baking sheet for at least ten minutes before transferring them to a cooling rack.
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