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Toffee Butter Crunch Cookies Recipe

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4.6 from 134 reviews

This Perfect Butter Crunch Cookies recipe delivers perfectly chewy and buttery cookies studded with crunchy toffee bits. Easy to make with simple ingredients, these cookies come together quickly for a delightful treat enjoyed by all ages.

Ingredients

Wet Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup (170g) toffee bits

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don't stick.
  2. Cream the butter and sugars: In a large mixing bowl, use an electric mixer to blend 1 cup (230g) of softened unsalted butter with 3/4 cup (150g) granulated sugar and 3/4 cup (150g) brown sugar until the mixture is light, fluffy, and well combined, about 2-3 minutes.
  3. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until the mixture is fully combined and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to distribute the leavening and seasonings evenly.
  5. Mix dry ingredients into wet: Gradually add the dry ingredients into the wet mixture, mixing just until incorporated to avoid tough cookies. Be careful not to overmix, which can develop gluten and result in chewy rather than tender cookies.
  6. Fold in toffee bits: Using a spatula, gently stir in 1 cup (170g) toffee bits to evenly distribute the crunchy pieces throughout the cookie dough.
  7. Portion dough: Scoop about 1 tablespoon of dough and roll into balls. Place them spaced about 2 inches apart on the parchment-lined baking sheets to give them room to spread.
  8. Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden brown but the centers remain slightly soft, ensuring a chewy texture.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period allows the cookies to firm up while retaining their chewiness.

Notes

  • To ensure soft and chewy cookies, avoid overbaking; remove when centers are still slightly soft.
  • Using room temperature ingredients helps them mix more evenly for a better texture.
  • You can substitute toffee bits with chocolate chips or nuts to vary the flavor.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For extra crunch, refrigerate the dough for 30 minutes before baking.

Find it online: https://ameliameals.com/toffee-butter-crunch-cookies-recipe/