Butter crunch cookies bring crispy edges, chewy centers, and studded toffee in one easy batch. The warm nutty aroma of browned butter fills the kitchen, even if I spill some toffee bits (oops!).
This recipe addresses problems of over-spread dough, dryness, and messy scooping to create perfectly chewy, crisp cookies with rich toffee flavor.
I’ve dealt with over-spread dough and crumbly cookies. This easy butter crunch recipe keeps chew and stops dry, thin rounds. And I don’t have to worry about dough running all over my pan on a busy weeknight.
The dough chills for an hour so you get puffy, neat cookies when you pop them in the oven for 10 minutes. I learned a chill makes scooping less messy (pro tip) and it always leaves me smiling.
If you’re in the mood for more crunch, check out my Rice Krispie Chocolate Chip Cookies.
Table of contents
Dietary Considerations
- This recipe is not gluten-free or nut-free due to wheat flours and chopped pecans.
- This recipe is not vegan or dairy-free due to butter and eggs.
- This recipe is vegetarian as it contains no meat products.
- This recipe is not keto or low-carb due to high sugar and flour content.
Why You Will Love This Recipe
- Contrast of Crisp and Chew Folding in 1/3 cup bread flour and 2 tablespoons cornstarch yields crisp edges with soft centers after 12 minutes baking at 350°F.
- Deep Brown Butter Notes Browning a cup of butter for 5 to 7 minutes adds nutty toffee notes to the dough, giving *butter crunch cookies* a richer taste.
- Double Crunch Mix Folding in 1 cup of toffee bits and half a cup of chopped pecans delivers satisfying snap in every mouthful of these *butter crunch cookies*.
- Prep-Ahead Convenience Dough balls rest in the fridge for at least 1 hour or freeze up to a month, so you can bake fresh *butter crunch cookies*.
Butter Crunch Cookies
- Prep Time: 10 minutes
- Cool Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Butter crunch cookies with crispy edges, chewy centers, and toffee bits.
Ingredients
- 2 sticks (1 cup) unsalted butter
- 1 cup all-purpose flour
- ⅓ cup bread flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- ½ cup chopped pecans (or almonds)
- ½ teaspoon flaky sea salt for topping
Instructions
- Melt the unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the foam subsides and the butter turns golden-brown, releasing a nutty aroma, which typically takes about 5–7 minutes. Watch closely as browning happens quickly after the foaming stops.
- Transfer the browned butter to a heatproof bowl and allow it to cool for about 10 minutes. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and cornstarch until thoroughly blended.
- In a stand mixer fitted with the paddle attachment, beat the cooled brown butter with granulated sugar and light brown sugar on medium speed for about 2 minutes until the mixture is fluffy. This process traps air, contributing to tender centers in your butter crunch cookies.
- Scrape down the sides of the bowl. Add the room-temperature egg, egg yolk, and vanilla extract. Mix on low speed until just incorporated to avoid overbeating, which ensures the dough remains tender.
- While the mixer is on low, gradually add in the flour mixture until no streaks remain. Be cautious not to overmix; otherwise, the cookies may take on a cakey texture rather than the desired chew.
- Using a spatula, gently fold in the toffee bits and chopped pecans. Ensure even distribution to maintain their shape, providing the double crunch that enhances every bite of your butter crunch cookies.
- Scoop the dough into 1.5-inch balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. Cover the dough and chill it in the refrigerator for at least 1 hour. This solidifies the fats for controlled spread and allows for deeper flavor development.
- Preheat your oven to 350°F. Arrange the chilled dough balls on baking sheets, keeping them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden and the centers are set but soft. Be sure to rotate the pans halfway through the baking time to ensure even cooking.
- As soon as the cookies come out of the oven, sprinkle each hot cookie with a tiny pinch of flaky sea salt. This finishing touch adds a sweet and salty contrast, highlighting the rich flavor of the toffee in your butter crunch cookies.
Notes
- Brown Butter Technique: Make sure to stir constantly to achieve even browning, scraping the bottom of the pan to prevent burning.
- Ingredient Solutions: Cornstarch helps retain moisture for a tender center while toffee bits provide an appealing crunch, and flaky sea salt contributes a balanced sweetness.
- Variations: You can replace the chopped pecans with walnuts for a different nutty flavor. If you’d like to add a hint of spice, consider adding ½ teaspoon of ground cinnamon.
- Storage: Store cooled cookies in an airtight container for up to 5 days. To re-crisp the edges, place them in a 300°F oven for 3 minutes.
- Make-Ahead: The dough can be frozen for up to 1 month. When ready to bake, cook from frozen, adding an additional 1–2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredient Notes
- Unsalted butter: Choose good quality sticks with high fat content for even browning; chill slightly after cooking to control cookie spread.
- All-purpose flour: Pick a refined blend for steady structure; whisk with cornstarch to prevent toughness and keep centers tender.
- Bread flour: A touch adds chew without chewiness; sift into dry mix to avoid lumps and give cookies that slight bite.
- Cornstarch: A small amount keeps centers tender by holding moisture; whisk with flours to avoid clumps.
- Toffee bits: Toasted bits bring crunch and buttery sweetness; shake package to break clusters and scatter evenly.
- Chopped pecans: Pick fresh halves; chop coarsely for bite. Toast lightly to boost nuttiness and drain any residual oil.
Recipe Baking Tips
- If dough spreads excessively, chill shaped dough balls 60 minutes in fridge before baking 10 minutes at 350°F.
- When edges darken too soon, tent cookies with foil 6 minutes into 12 minute bake.
- For soft centers not setting, extend bake by 2 minutes at 350°F after initial 10 minutes.
- If toffee bits sink, toss them with 1 teaspoon flour before folding 30 seconds into mixing.
- When dough sticks to hands, dust palms with 1 teaspoon cornstarch before shaping 60 minutes before baking.
Serving Suggestions
Serve butter crunch cookies alongside chai tea latte and citrus iced coffee to match toffee crunch on each cookie bite. Include orange slices and almond biscotti on the serving tray to soften textures and extend crunch contrast with each cookie.
Use butter crunch cookies to layer between scoops of vanilla gelato and caramel swirl to make ice cream sandwich halves. Crumble cookies and press with melted butter in a pan to bake lemon tart crust or use crumbs to top yogurt parfaits with strawberry slices.
Top butter crunch cookies with caramel sauce drizzle and melted chocolate sauce using a spoon and wire rack to catch drips. Add sea salt flakes and chopped pecans on top to reinforce crunch contrast and highlight toffee flavors from the cookie base.
Recipe variations
- You can use almond flour instead of bread flour at a 1:1 ratio for extra nut crunch.
- Add ½ teaspoon ground cinnamon and ¼ teaspoon ground ginger; see Orange Gingerbread Cookies.
- Either chopped pecans or almonds provide crunchy texture and complement the browned butter and toffee bits.
- If using a double batch with 4 sticks butter and 4 cups flour, bake 12–14 minutes for two dozen cookies.
Save This Recipe!
How to Store?
To keep your Ultimate Brown Butter Crunch Cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cooled cookies in an airtight container at room temperature up to 5 days. Re-crisp edges in a 300°F oven for 3 minutes if needed.
Refrigeration: Place cooled cookies in an airtight container in the refrigerator up to 7 days. Bring to room temperature for 10 minutes before serving.
Freezing: Wrap cooled cookies in plastic wrap or aluminum foil and place in a freezer bag up to 2 months. Thaw at room temperature for 30 minutes.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Chocolate Shortbread Cookies
If you enjoyed this butter crunch cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
