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Homemade Butter Crunch Cookies

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!

Ingredients

Homemade Toffee

  • 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

Instructions

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