Dessertscookiesandcups4.5
Butter Crunch Cookies
These cookies are buttery, with crisp edges and loaded with homemade toffee! One of the best cookies ever!
👥 36 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- pan
- knife
- bowl
- oven
📝 Preparation Steps
1
Toffee
2
Line a baking sheet with parchment paper and set aside
3
In a small heavy sauce pan over low heat bring the butter and sugar to a boil, stirring very occasionally (see note). Bring the mixture to 285°F on a candy thermometer, the mixture will become a deep amber color. Immediately remove the pan from the heat, cool for ⏱️ 1 minute and spread the mixture evenly onto the prepared pan. Allow the toffee to cool completely and then using a knife, break it into small pieces.
4
Cookies
5
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for ⏱️ 2 minutes. Add in the egg, yolk, vanilla, corn syrup, baking soda, salt and cornstarch. Mix for ⏱️ 1 minute on medium, or until the mixture is evenly combined.
vanilla2 teaspoonsbaking soda1 teaspooncornstarch1 tablespoon
6
Turn the mixer to low and add in the flour, mixing until just combined.
7
Stir the toffee bits into the cookie dough and chill for ⏱️ 1 hour.
8
Preheat the oven to 325°F and line a baking sheet with parchment paper.
9
Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet 3 inches apart. The cookie will spread while baking.
10
Bake for ⏱️ 11-13 minutes until the cookies are golden brown at the edges.
11
Allow the cookies to cool on the pan for ⏱️ 5 minutes and then transfer them to a wire rack to cool completely.
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