Remember Butter Crunch Cookies? Now you can make this childhood treat at home! Soft, chewy, buttery cookie with bits of homemade toffee in every single bite!
I’m out of words today, people. So I’m going to revert to cookies and a world when everything made sense.
When my biggest worry was comparing refrigerator reviews in Consumers Report so I don’t end up with a lemon.
When my biggest worry was whether or not I should have a cup of coffee at 10AM.
A time when I wondered if at 39 I could take up welding even though I’m afraid of setting myself on fire. I’m almost sure I would set myself on fire.
You know, the simple things.
Flow with me, let’s talk about these Butter Crunch Cookies.
Do you guys remember butter crunch cookies? These cookies have been around since childhood. If you’re not familiar with Butter Crunch Cookies, let me school you: These bites of mmmmmm are soft butter cookies with small pieces of toffee in aallllmooostt every bite#. They came in a package of two and back in my day they sold for “I think” .30 cents.
When I wasn’t using my moneys to stuff my mouth with candy, I’d purchase a package of these cookies and savor each one slowly. Very slowly. Because I didn’t know WHEN I’d eat them again.
Oh, how times have changed.
I’ve been baking loads of cookies lately and woke up with a craving for a soft buttery cookie and Butter Crunch Cookies came to mind. I set out to find a recipe using homemade toffee. Dude, I’ve been obsessed with homemade toffee.
In short, toffee is melted butter and sugar. A little salt and a vanilla extract for flavor. This mixture is cooked to 285 degrees Fahrenheit until it caramelizes. The toffee is then allowed to cool and broken into small pieces. These pieces are then folded into a buttery cookie dough and baked. The toffee melts into the cookie dough and upon cooling it solidifies giving the cookie a stained glass look.
They are perfection. I’m not sure what’s better here. Is it the buttery dough? Is it the salted toffee?
One will never know.
What I DO know is that you need to bake these cookies.
Homemade Butter Crunch Cookies
- 1/4 cup 1/2 stick Unsalted butter
- 1/2 cup Granulated sugar
- Large pinch of salt
- Splash of vanilla extract
For the cookie dough
- ¾ cup 1 ½ sticks Unsalted butter, room temperature
- 1 cup Light brown sugar tightly packed
- 1/2 cup Granulated sugar
- 1 Egg Large
- 1 Egg yolk
- 1 tablespoon Vanilla bean paste
- 2 tablespoons Light corn syrup
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 tablespoon Cornstarch
- 2 3/4 cups All-purpose flour spooned then leveled
Make the toffee:
- Line a baking sheet with parchment paper and set aside.
- In a small saucepan, melt the sugar and butter over low heat, stirring occasionally to incorporate. Insert a candy thermometer and bring the mixture to 285° Fahrenheit on a candy thermometer. The mixture will be a nice, amber color.
- Remove the pan from heat and allow to cool for one minute. Spread the mixture as evenly as you can over the parchment lined baking sheet. Allow the toffee to cool completely and then break into small pieces of varying size. You can use a knife, spoon, or your hands. The toffee shatters easily. Gather the toffee pieces and set aside. You should have a little over 1 cup of toffee.
Make the cookie dough:
- In the bowl of an electric mixer fitted with a paddle attachment, over medium/high speed, beat butter and sugars for about 2-3 minutes until combined. To the sugar/butter mixture add the egg, egg yolk, vanilla bean paste, corn syrup, baking soda, kosher salt, and cornstarch. Mix on medium speed until the mixture is well combined. Stop and scrape the mixer.
- Add in the flour at once. Turn the speed to very low and mix until just combined. You should still see some flour bits. Remove bowl from mixer. Fold in the toffee pieces, making sure to scrape the bottom of the mixer to ensure the dough is fully incorporated with the toffee pieces.
- Cover the mixer bowl with plastic wrap. Place the bowl in the fridge and chill the dough for at least 35-40 minutes.
- Preheat the oven to 325° Fahrenheit and line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop cookie dough into your hands and roll quickly. Place the balls of cookie dough onto the baking sheet at least 2 ½ inches apart. Flatten the dough slightly.
- Place in the oven and bake for at least 11 minutes until the edges are golden brown and the toffee has melted. Don’t worry, the toffee will solidify.
- Remove pans from the oven. Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.
- Makes about 3 dozen cookies.
- Adapted from: Cookies and Cups